let's have a tips/tricks thread on making brothi get the basics - boil bones for hrs then drink the juice. but i've heard differences on things like adding salt/pepper just before you're done, much less all the other spices you want. and it is messy.
>>22219541Just buy a ton of beef shanks and cook them for 5 hours.
>>22219541is it the marrow that creates broth?
>>22219596yea usually
>>22219596It's the patience that creates broth
>>22219541Making broth from scratch is too time consuming for me I just buy mine in boxes
>>22219605so those marrow sucking mongoloids were onto something? I thought they were just cavemen
>>22219628it smells good and tastes better when you make it
Roast the bones first or you're settling for less.
>>22219642how do you roast?
>>22219661you oven them
>>22219662oy vey...
>>22219640You're probably right but I'm really impatient
>>22219541do a google search, don't ask here. JKSo, I buy bone in chicken thighs, carve out the bones and save enough to make stock. When I think I have enough bones i'll buy some onions, carrots, and celery "mirepoix" just rough chop that shit add bones and boil them in a huge pot for a few hours. skim that brown stuff on top and throw away. reduce for a bit. then cool off. I'll actually distribute mine into freezer safe ziplcok bags and then freeze it off since i make a huge batch. Next time I do it i want to experiment with roasting the bonesand yeah when making broth it smells so fucking good,
how do you make pork broth? i want to make my own tonkatsu ramen, but i tried making broth with pork bones and it just smelled/+tasted bad
>>22219717they put whole animal heads in their broth, it’s quite the process I don’t think you’ll be able to recreate
>>22219541General rules >Blanch the bones/meat for 5-10 before cooking >Never cover and boil, don't even allow it to simmer >Add automatics and veggies near completion for maximum flavour >Salt and pepper should be added last before serving Bonus tip: to skip the blanching and get even moar flavour >Place the meat under a broil and give it some minor sear and do the same to your veggies but make sure to coat everything with a bit of oil and don't be afraid to blast the heat
>>22219596Stock is the one with bones, broth is without bones. No such thing as vegan stockIt's all stupid semantics anyway. Tasty liquid, it's all the same.
>>22219642Truth, but I often settle for less. Hate cleaning stuff, and I often do stuff not at once so I'd have to store it, etc
>>22219898you wouldn't blanch poultry would you? smaller bones and usually more meat still attached
>>22219898>Euro broths call for onion, carrot and celery.>Euro aromatics consist of allspice, black pepper corns and bay leaf.>Asian broths call for ginger, garlic and scallion.>Asian aromatics consist of cinnamon stick, star anise, fennel and cloves.
>>22219908Only the bones but I rather fly them on medium for a bit before pouring water.
>>22219717Costco sells a tonkotsu broth that’s decent, although on the salty side
>>22219541I make my homemade broth made from the bones of the dead and the forgotten bubbling away in my cauldron (pot). I add celery, carrots, onions, garlic, and paprika, as my mother and her father have done before me. This liquid amber I have had brought out of death, with some dark meat and a little bit of wild rice, makes for a very hearty midnight meal that will brothmog your own mother.
>>22219898>never cover and boilfunnily enough the best stock is produced by pressure cooking
>>22220271Do that on the stovetop and you get muted flavours and muddy stock. I've tried every method over the years and I can tell you that sub-simmer without the lid on produces something that is flavourful and clear. Time wise if it goes anywhere from 50 minute for chicken to 3 hours for tougher cuts of beef of pork ribs and up to 12 hours for bones. Pressure cooker is a good extractor to give you some thickness but you still would have to flavour it with veggies and automatics at later stages uncovered for best results and the stock will never be clear. I use both methods but the flavour profile the clear stock gives wins overy taste buds and presentation.
>>22220286I have never once in my life given a shit about the clarity of a stock and I am doubtful that flavorful compounds would suddenly degrade at 212f that somehow weren't degrading at 200f
>>22219898great tips ty
>>22220310It's all going to end up mixed in the stomach so why bother, right?
>>22220286Who cares if your piss stock isn't clear? Your not making proper fond or consommé anyways.
>>22219541>throw all your veggie waste, bones, and skin in freezer>when you have enough, dump it all in your stock pot>also throw in any veggies or the like you have sitting about that are a bit past their prime>or ones you would get around to using while in their prime>add whole black pepper>wait on salt if any cooked bones/skin are going in>add water>bring the heat up to almost a simmer>just want a current to keep things moving>sleepGetting the temperature right is the big thing, don't want to render the fat out, just want the good stuff. When you have it right things like skins will slowly rise to the surface and then slowly fall back down and you will just have isolated spot on the surface which sort of simmer but not really. You want just enough heat to create that convection current and no more. Roasting bones is not a bad idea if you using raw bones, I just use the bones from the food I cooked in the previous weeks. I don't season much unless I am making the broth for something specific, most of the time I am just making it because I have enough stuff stored up, I season when I use it, and generally there is random seasoning from how ever those cooked bones and skins were seasoned. Its broth, don't overthink it.
>>22220529I care because I like good tasting food.
I got a pressure cooker for making stock. I have yet to use it. I've always made big batches of stock, but this thing is only six quarts so I'll have to make smaller batches, probably two chicken backs at a time. And that also means I can roast them in my air fryer instead of my oven.
>>22220286i don't get why you'd want clear stock. isn't it supposed to be brownish?
>>22220670If you want colour include the onion skins. The stock being clear is just a side effect of gentle cooking but I'm after the taste first and foremost and to me the clear stock genuinely tastes better in asian/ramen dishes which is what I often cook. If I were making a sauce base I'd cook it as fast as possible and wouldn't worry too about the clarity, in fact I'd want it thick and heavy so a pressure cooker would be ideal in that situation.
>>22220640Optics=/=flavour
>>22220712Timing and temperature is not placebo
>>22220717Van't Hoff's rule. You guys are just boiling shitty bones and not even meat as for a real bouillon.
>>22220777Bones? I boil old leather shoes and belts because that's all I have access to.
>>22219642I’ve never made bone broth before. Can bones actually be boiled until they dissolve completely?
>>22220814no
>>22220814No dude. You simmer em for like 4 hours. Then strain them. C'mon man.
>>22220654imma steal this plan
>>22221250based
this shit turns liquid gold into liquid crack
>>22221278Having bones or skins in your pot will accomplish the same without the need of adding gelatin.
Little bit of olive oil
>>22221287You don't understand. I do both.
>>22221278so you use it as a thickener? don't see that working on gravies
>>22221299Do you not know what gelatin is?>>22221769It will thicken things if you add enough but you probably don't want to put that much in.
>>22221774i would guess it would blend worse than cornstarch
>>22221769no it doesn't thicken. it makes things sexy.
>>22221775It will dissolve in completely and cause the broth to set in the fridge giving you aspic or meat flavored jello if you prefer. Gelatin is just collagen and part of what is provided by the animal bits we toss in our stock pots and why many broths set up solid when refrigerated.
i made some broth, chilled it in the fridge, and there's white film on the top. is that just fat that i skim off?
>>22221769Gelatine isn't a thickener for warm sauces unless you reduce a fond into a glace. >>22221928Yes, it's just fat. Usually not even good tasting. If you want to use it as fat in cooking you have to boil the remaining water off. That fat also burns pretty easily as it's no proper fat for frying.
>>22221928Yeah it's fat. A thick enough one is a decent protective barrier
