In Asia we would never throw away the water! Just scrape the impurities until clear. & yes, roasting bones & vegetables first does add a depth of flavour! X
This isn’t true for all of Asia. I also believe her husband is Asian and I don’t think you act exactly like him.. generalizing never makes sense. Also, she’s in her kitchen. Do what you’d like in yours.
Throwing that water out breaks my heart! I like to get rid of the impurities by soaking the bones in cold water for an hour. I get a clear broth every time!
Thanks for that I’m looking up how to do it am I already seen one person say to soak for an hour and I seen her do it an though wow that is a lot of waste and work and time lol but seeing you restore my thought I’ll do it but can you answer me a question if you have the time? If so can I do the same with old chicken bones that I have saved or does it not work the same or would I need like alot of bone for it to be worth it I just want to practice till I can semi master it
@Chucknorris77867 if you don't bother skimming it it just goes back into it anyway. Floating stuff is not some sort of impurity. It's just bits of fat and whatnot.
See a lot of comments about her dumping the first boil. You only boil/blanch for a few minutes to get rid of impurities. You’re not boiling it long enough to extract flavors, so it’s okay to dump water. It creates a much cleaner broth that way. Has been done like this for generations in Vietnam. Now, some families deploy their own techniques but by in large, what she did in the video isn’t sacrilegious at all.
How many hours it take to make bone broth ? From where can I get bones (is it just bones or contain flesh also ) Please guide And for how many days we can store it in fridge
@mirasingh7428 late reply but you can bring the bones, water, seasoning, veggies to a boil and then let it simmer for 4 hours MINIMUM. You can even keep doing this for 24 hrs for maximum flavour extraction. Then strain and enjoy. You can use anything with high collagen content such as bone marrow.
there was hardly any nutrients lost. the scum is just blood coming out from the bones. and a quick boil would hardly bring out nutrients yet. watch any professionals make stock, particularly japanese ramen chefs, the bones are always boiled at first and rinsed to remove the scum. you’re not losing any nutrients just from that and the result is clean broth. majority of the nutrients come out throughout the simmering process
@@ExoticAfrican6 what are you saying is the collegen? The 1st boil scum? Or the yellow stuff at the top of the glass after it was cold? That was fat. The collegen should be incorporated into the broth which is why it looks like jello when cool. In a pinch u can drink a cup of warm jello to get your dose of collegen for 50 cents instead of paying 32$ for vital protein packets or making bone broth. 😆
Chicken broth is 24 hours , Beef broth you should cook for 48 to get the bones to really break down and get all the nutrients… took a bone broth class from someone that knows her stuff. Fermentation Farm in Costa Mesa Ca she’s (the owner) teaches the class and is amazing!!! Love making broth 😋
Can you do that in a crockpot ? Obvs in smaller amounts but who can afford to use gas for 24 hours straight. The price of gas has gone up to a terrible rate. I’m in UK.
@@tilly28569 ~ I agree. And I'll need sleep at some point! And running a gas stove while sleeping? That's a NO from me. Too many things can go wrong in the blink of an eye!
Why broth has to be made for 12 hours?? If we get hoof leg bones and use pressure cooker to cook it, it doesn't work? 12 hours is a lot of time and lot of gas will be wasted. I wouldn't feel comfortable drinking it after 2-3 days
Thank you!! This is the secret to living long… substitute your own homemade broth with whatever you feed for your family❤️❤️Living med-free of Multiple Sclerosis ❤️
Hello can u please tell me how much time it takes to make bone broth Can I save it for 7-8 days And do the bones used in it contains flesh also I have a butcher shop near me ,I asked him but he don't know anything about bone broth Can u please guide me
You should first brown or caramalise the bones in a hot oven until dark over 200 degrees celcius. Let them could down, put them on a pot with cold water, heat up until almost boiling. Put off the the heat and remove the foam and dirt from the top. All the flavour are in the water, should not throw it. After that add vegetables and herbs let it simmer at near boil over night or how ever you like it.
The aromatics lose their flavoring of the soup after around two hours. For the aromatics to be of most flavoring benefit add them when the broth is two hours until finished.
Hello Can u please tell me how many hours it take to make bone broth Does the bones contain flesh also I have a butcher shop near my house ,what should I ask him Please guide me
@mirasingh7428 for beef bone broth I use beef bones. Your butcher should know. I cook mine for 24 hours to make sure I get all the marrow from the bones.
The last broth I made i soaked the bones overnight in salt water which drew out the blood from the marrow. Was able to put it straight in my crockpot after with fresh water and no impurities on the surface to scrape off
You never throw away any broth. Make sure the bones are submerged. Move the pot if possible so the flame is only on the edge. Skim off the sludge floating on top. Continue boiling and top off with water to keep bones submerged. Keep skimming until no more scum is floating on top. The flavors are much better than if you threw out the first pot of water
Asian here from India and in my family we boil the meat for few minutes(5 mins or so no other ingredients added. None of the nutrients or marrow is removed when you give rapid boil for few minutes) and throw away the water. Gets rid of impurities and smell and the meat looks way more clean and taste much better without the gamey taste. It's not possible to remove all impurities, scum etc without throwing away the water and washing the meat again.
@@hailscatalano sorry I didn't meant to be negative, I just wanted to be constructive for my fellow youtubers, a lot of your other recipes are really nice
Try roasting your bones first. Gives it a whole new flavor layer to it and ALWAYS add a glug of white vinegar to the water. It helps Leach out the minerals from the bones!
Hello Can u please guide me how to make bone broth How many hours it take to make it What kind of bones I need Does these bones contain flesh also ? Actually I have a butcher shop near me ,but he don't know anything about bone broth Can u please help
I don’t like the taste or smell of beef bone broth so I’m going to add ginger and turmeric it will make it smell and taste better. thanks for sharing . 👍🌹🌹
If you toast the bones first you might change your mind. I cannot stand the smell of raw bones being cooked or the resulting broth. Roasting them Was a game changer.
Water, bones, and aromatics are the essentials. Either pre-boil, and drain, or go straight into simmering. If you are making bone broth to drink, adding 1-2 tbsp of apple cider vinegar during the cooking process will help extract more of the nutrients. If you want to make milky bone broth pre-boil the bones, drain, and then boil them instead of simmering. Boil twice to get a milkier richer flavored broth. Never add salt until you cook with it or drink it. For the milky bone broth add lots of sliced green onion and some of the meat from the bones or when you eat it.
Question... Why couldn't you during the first boil just skim off the impurities? ( Instead of boiling twice ) My thought process is the first boil holds all the flavors.
Oh my, I just save my bones from all meat dishes throughout the month. Toss in freezer. Freeze veggies scraps for vegetable broth. Just boil it with salt and peppercorns and a few garlic bulbs. Love garlic. That's it though, boil and strain into jars. Interesting recipe here.
My grandmother used to make this broth and then using everything boiled down. She passed everything cooked except the bones by a multi and added the clear broth and we would eat as a soup. We loved it as children.
I make it in a crock pot with chicken feet - I also add fresh ginger, but I let it cook the whole time, might try adding later in the process. I also throw in chipotle flakes, I like the heat. And I tasted it the first time I made it when it was all jelled and it was delicious, so I eat it cold. :)
Brava, anch'io lo faccio, con la carne di capretto e voglio dare un consiglio, puoi farlo già cucinare con tutti gli aromi già dall'inizio in un'unica fase e aggiungendo qualche chiodo di garofano delle patate, qualche spicchio d'aglio intero e ti garantisco ché la gelatina sarà al bacio.....😘😋👍👌..e non solo la gelatina......parola di Pietra Conigliaro Piera C......
Not feeling too good this morning and all I wanted was something warm and good. I have Knorr consomé de tomate sabor de pollo. I love your idea. That sounds really good. 🤒🤒❤️😋😋
This is exactly how I was taught to make chicken broth. The first few minutes of boiling releases albumin and that's why we throw that water out. Looks great!
@@themack5131 wow, I may have used the wrong name for that byproduct of boiling. I'm showing my age, sorry. But it is an old, multi cuisine tradition to do a short boil (couple of minutes) and replace the water.
You should only add aromatics in the last 1-2 hours of simmering. They don't need 12 hours for flavor extraction, and you'll eventually start pulling out "off" flavors.
1st thing I want to say is when working with raw meats/poultry & seafood, ALWAYS have a bowl or dish of soapy water with a drop of bleach so you can sanitize your hands and surfaces as you go. Next: You lost majority of your beef flavor when you threw away the first pot. Clean your meat in a sink/bowl of ice cold water with few caps of vinegar or lemon juice. Let the meat sit in the mix for 2-5min then rub the meat in that mix(like your bathing it). You'll see a bunch of the gunk floating in your water. Rinse the meat in pure water then cook. Majority of that bone/fat gunk will be taken off when cleaned. THIS IS WHY WE CLEAN OUT MEATS, THAT GUNK IS WHAT WE ARE CLEANING OFF!!! Its on chicken, beef and pork! With pork use 2 caps of apple cider vinegar for every 8 chops. The goal is to have just enough acid that it loosens the meat and gunk without changing the flavor. Too much acid and you'll taste it in your food. Just 3 caps or spoons is enough to clean for a family of 4 with 1 meal of leftovers. Hope that helps! Please don't come for me about the cleaning meat statement. People hear cleaning and think it's germs we talking about. It's not. It's all that gunk she called "impurities" that we are talking about cleaning off. Thanks for reading my Ted talk! Did you guys know you can get the pepper flavor without eating pepper by boiling the whole peppercorns and taking them out before eating??? I can't eat pepper and found out with a delicious mistake 🤣
Depends. Here in India we clean the meat..and then we rapid boil it in water for 5 mins and throw away the water. Works the same. Clean and removes any gamey smell.
@@khristiec6863 I use this method as well. I’ve tired cleaning meat with a small amount of acid and letting it soak, but every time I tried it it messed with the flavor. I guess the lesson is use what works for you. For me, pre-boiling gets rid of the scum, smell, and helps produce a cleaner broth whether I’m making milky bone broth, or regular bone broth. I’m actually shrouded that people in the comments think pre-boiling is bad ir gets rid of flavor when it’s just a measure meant to purge the meat ir impurities.
@@samihakrim2120 no offense but you clean before you cook. That first pot is where all the flavor AND nutrients are. You don't pour off the water, you clean off the top and boil down for 12-48hrs adding more water. Bone is done this way because you want the broth from the chicken and collagen from the bones. You can't get that with out having at least 24hrs simmer. Regular stock doesn't need that long but even that you don't boil, pour off, rinse and reboil. That's the difference between a broth/stock that's hearty or flavored water. Neither should taste like flavored water. They should soothe and fill your stomach as if it's a hearty meal! Peace be with you ☺️✌🏿
@How To End Electronic Harassment w Grandma Jizard it kills germs, doesn't remove scum and other impurities. In Asia atleast in India we rapid boil pork especially for a few minutes. It doesn't remove nutrients or marrow or anything else, but removed the other impurities and any gamey smell. Then we pour the water out. Then we cook it whichever way we want. Comes out perfect and delicious everytime.
That’s the pre-boil meant to get rid of the impurities like fat and blood. You don’t want to eat that. It also doesn’t affect the nutrition of the bones since that comes out much later in the simmering or boiling process.
I use the pressure cooker with a little vinegar to help break down the bones. I add mirepoix, garlic and herbs from the garden. Seal it cook high for about three hours. Then let it cool down naturally before opening. I freeze the strained stock in one cup amounts. Yum.
It's my understanding that the dump & refill method results in a more neutral flavor, great for if you're making it for gelatin for candy or jelly whereas Roasting the bones first can result in a stronger flavor; you don't have to dump or scrape the "impurities" they are perfectly safe to eat, you just won't have a clear broth if you don't do one or the other.
I like to roast by beef and my veggies, and put some tomatoes paste on top of the beef necks half way threw the roasting process. I'll use hot water to get all the goodies off the bottom of the pan.
