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Questions tagged [broth]

138 questions
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How to simmer bone broth safely with an overnight pause?

I'm making broth using beef bones and vegetables. I started by roasting 3lbs of bones with a bit of meat on them in the oven. Then I added them to a large stockpot, covered with cold water, and added 2T of apple cider vinegar. After 30 minutes rest,…
mdegges
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Fast cooking bone broth

I have some deer bones I would like to cook into broth. All the recipes I found call for slow cooking many hours. Is it possible to fast cook it on a stove top (1-2 hrs max)?
amphibient
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Will eggwhites clear my lobster broth

I'm planning to do a lobster broth for New-Years. Lobster shells, browned in oven Shallots, parsley root, carrots and other suitable veg Seasoning, tomato paste, I think I have a reasonable slurp of Cognac avaliable. Boil for about 15 minutes.…
Captain Giraffe
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Does using wild rice in soup suck up all the broth if it is held after cooking?

This is my experience with rice and pasta. I was wondering if wild rice is less ‘needy’ in this regard and would soak up less broth.
Doug
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is broth that hasn't been boiled safe?

I was making turkey broth last night in the oven (turkey bones and leftover meat in a stockpot in a 170 F oven for 6+ hours). I read about this technique on a chef's blog, which I can find if needed. Then I got to thinking. The broth certainly has…
jcollum
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Is the scum skimming really necessary in pho broth?

In nearly every pho recipe that makes claims on "authenticity" there are some steps in bone treatment (some recipes go even further with salt rubs and long cold water soaks etc) Cover bones in water and boil for 15 minutes. Scrub and rinse bones…
event_jr
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How do you keep dehydrated broth (powder) from clumping?

I have some dehydrated store-bought broth mix (chicken and vegetable) that has clumped into a large solid block. I haven't been able to find any information on the Internet about how to fix this. I suspect it is a matter of hydration (too hydrated…
Alan Trick
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Nutritional value of brown particles settled at the bottom of chicken bone broth

If you get rid of the brown particles in the chicken bone broth, are you getting rid of a nutritious part? If so, how much of the broth's nutrition is in them?
JoAnn Kahl
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Isn't "bone broth" just broth?

Over the last couple of years I've started hearing a lot about "bone broth." But bones and water are where all broth comes from, right? Is there a specific type of broth that's "bone broth," or is that just a new coinage to make broth sound…
crmdgn
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Can any bones (but specifically Beef Shortribs) be used to make bone broth AFTER they've done a stint in the crockpot?

Today, I have beef shortribs in the crockpot for Caribbean Beef Ribs for hubby's birthday. After we're done feasting, are the bones still usable for making bone broth?
Heidi B
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To lid or not to lid?

I'm currently making a plain chicken broth with the carcasses. It's currently at a low simmer and will be for the next few hours. If I place a lid on the pot, will it affect the clarity of the broth somehow? I have in the back of my mind that…
Trogdor
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Why do my huge bone broth ice cubes become tiny puddles when melted?

I made some bone broth soup and froze it in ice-cube trays. When I melt these huge ice cubes (via microwaving), they melt down to a tiny puddle of bone broth. What gives?
thanks_in_advance
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Can you use sundried anchovies for myeolchi yuksu (Korean anchovy broth)?

I am wanting to make myeolchi yuksu (Korean anchovy broth) which is based on dried anchovies. My local Korean supermarket only has these Chinese sourced dried anchovies, which were also labelled as sundried anchovies. They look quite different from…
curiousdannii
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bone broth..chicken carcass, lamb bones with some meat left out for 3 hours from pressure cooking

I left my bone broth out after pressure cooking for 3 hours. It was warm when I got home and consisted of a chicken carcass, lamb bones with a bit of meat and the second boiling of marrow beef bones with some vinegar. It gelled so perfectly in the…
helen
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How to make a beef or vegetable broth more dense?

The broth tends to be very low in density, it's basically water with a flavour, and I would like to make it a little bit more smooth and dense like a good pasta sauce; nothing like gelatin or something that will generate blocks or blobs, just a more…
user2485710
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