How do I make good beef bone broth without any additives except maybe vinegar? I got a mix of bones, roasted them in an oven for 1 hour, and cooked them in a pressure cooker for 4 hours with 2tbsp apple cider vinegar. The end result is not gelatinous at all and has a pretty mild flavour. It's not bad but I want to do better.Do I need to include marrow bones? Do I roast longer in the oven? Should I just cook in a stock pot on the stove for longer than 4 hours and forget the pressure cooker?
>>22097300if you are using bones that came from cooked meat, then you probably won't get anything out of them because the good stuff already came out. go buy some chicken feet or ask butchers if you can buy their bones
>>22097337I used purchased bones from a meat packer.
>>22097373oh, then it might be a kind of bone that has barely anything inside of it. yes, try bones that have a lot of marrow in them. or chicken feet and other cheap things that have a lot of collagen
>>22097300You made stock. Broth has meat in them. The gelatin comes from the sinews of the meat
>>22097300You fell for a meme anyways. Just add gelatine for placebo.
>>22097300aside from everything else people mentioned, the ratio of water to bones might be too high for it to gelatinize>has a pretty mild flavouram i understanding right that you didn't add salt? i don't see any way besides adding salt if you want the flavor to not be mild. surely there's SOME amount of salt you consider safe to eat. just add that, it'll improve it.
>>22097300your mom has a pretty mild flavor
