Bone Broth in the news: Kobe Bryant's Secret Stone age Weapon
Bone Broth
.The Basic idea: Boil bones, shrimp shells, even egg shells in water, longer if they are solid like beef bones, just an hour if they are shell.. Add a little vinegar to draw out the nutrients. For more details read on...
When Weston Price traveled the world over, at the beginning of the 20th century, he found that every culture had a form of bone broth. A kind of convergent evolution: they each, independently, discovered the benefits of bone broth and incorporated it into their culinary traditions. Have you heard of condroitin sulfate and glucosamine? Learn from our ancestors, save yourself the expense of supplements: make your own super food. Stocks are a terrific source of minerals and collagen. The minerals come in the form of electrolytes, a form that is easy to assimilate. In addition to providing healthy nutrients, they add a wonderful flavor.
Save bones and egg shells in the freezer, when you have enough, boil them for 8-24 hours (depending on size of the bone: less for shrimp more for large bones). Use a crock pot, or make sure you have the right heat setting and plenty of water so you don't run out of water and fill your house with smoke! Bone broths are a great base for soups. If you are vegetarian [or not!!!] save eggshells, scraps from vegetable preparations, the peelings, broccoli stems etc and use them to add richness and flavor to your broths. Broth can also be used as the liquid when cooking grains or with a little salt, maybe lemon juice or ginger as a delicious drink.
Adapted from Sally Fallon, author of the wonderful cook book Nourishing Traditions on cooking bone broth:
Stock or broth begins with bones with meat and fat, vegetables and good water. All goes in the pot--meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add vinegar to the broth to help extract calcium--remember those egg shells you soaked in vinegar until they turned rubbery. I tbsp vinegar per gallon of water.
Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers. Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules--impurities, alkaloids, large proteins called lectins--are distributed One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors. Besides, the stuff looks terrible. "Always Skim" is the first commandment of good cooks.
Two hours simmering is enough to extract flavors and gelatin from fish broth. Larger animals take longer--all day for broth made from chicken, turkey or duck and overnight for beef broth. Shrimp shells yield a delicious broth in an hour.
Broth should then be strained. The leavings, picked over, can be used for terrines or tacos or casseroles. You can chill the broth to remove the fat. Stock will keep several days in the refrigerator or may be frozen in plastic containers.
.Here is a link to a wonderful article about the benefits by ND Allison Siebecker.
When Weston Price traveled the world over, at the beginning of the 20th century, he found that every culture had a form of bone broth. A kind of convergent evolution: they each, independently, discovered the benefits of bone broth and incorporated it into their culinary traditions. Have you heard of condroitin sulfate and glucosamine? Learn from our ancestors, save yourself the expense of supplements: make your own super food. Stocks are a terrific source of minerals and collagen. The minerals come in the form of electrolytes, a form that is easy to assimilate. In addition to providing healthy nutrients, they add a wonderful flavor.
Save bones and egg shells in the freezer, when you have enough, boil them for 8-24 hours (depending on size of the bone: less for shrimp more for large bones). Use a crock pot, or make sure you have the right heat setting and plenty of water so you don't run out of water and fill your house with smoke! Bone broths are a great base for soups. If you are vegetarian [or not!!!] save eggshells, scraps from vegetable preparations, the peelings, broccoli stems etc and use them to add richness and flavor to your broths. Broth can also be used as the liquid when cooking grains or with a little salt, maybe lemon juice or ginger as a delicious drink.
Adapted from Sally Fallon, author of the wonderful cook book Nourishing Traditions on cooking bone broth:
Stock or broth begins with bones with meat and fat, vegetables and good water. All goes in the pot--meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add vinegar to the broth to help extract calcium--remember those egg shells you soaked in vinegar until they turned rubbery. I tbsp vinegar per gallon of water.
Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers. Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules--impurities, alkaloids, large proteins called lectins--are distributed One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors. Besides, the stuff looks terrible. "Always Skim" is the first commandment of good cooks.
Two hours simmering is enough to extract flavors and gelatin from fish broth. Larger animals take longer--all day for broth made from chicken, turkey or duck and overnight for beef broth. Shrimp shells yield a delicious broth in an hour.
Broth should then be strained. The leavings, picked over, can be used for terrines or tacos or casseroles. You can chill the broth to remove the fat. Stock will keep several days in the refrigerator or may be frozen in plastic containers.
.Here is a link to a wonderful article about the benefits by ND Allison Siebecker.