How long do you cook soup bones for?
Well, there is different kinds of soup bones. If you have neck bones with meat on them, boil, & cook covered in water, with an onion, carrots, and celery and salt and pepper for the best stock flavor, for at least 1hour and longer if possible.. Chop the veggies in large chunks, as by the time you add the rest of the soup ingredients and continue to cook the soup most of the veggies will break down. You can discard the veggies before adding the soup ingredients or leave them in for the additional flavor and nutrition. For Knuckle bones, I'd cook them longer as they ae much more dense, also, you will have more of a gelatin type of soup stock with knuckle bones. Generally, a richer broth. Same method just longer to cook, add 30 min to an hour more. If this is your first time cooking with beef bones, there will be a creamy colored bubbly stuff on the top of the water. You can skim this off or stir it in. It is actually beef protein, but looks nasty, it is up to you. Won't hurt the soup broth, but will keep it from being clear. Hope this helps.....
What foods are rich in collagen?
Collagen is the most abundant protein in animals. It makes up the connective tissue and is found in tendons, ligaments, skin, and bones.The "tough" cuts of beef and pork are rich in collagen, as are the offal cuts of feet and tails. Chicken feet are very rich in collagen as well.
Is it okay to make broth or stock from bones that people ate from, or is that unsanitary?
Depends on how much you like those people. It’s fine in my book. You’re gonna boil the hell out of them anyway.
What is a good use for the broth in my green beans and potatoes cooked with smoked meat and bones? I expect this rich, tasty liquid has bone broth properties, but I doubt it is right for soup.
It sounds tasty. I don’t know exactly what it tastes like, but I would not be too quick to dismiss it as a soup ingredient. I recently made some kale and cannelini bean soup with Italian sausage, using four quarts of stock. I think maybe some of this liquid could have substituted for some of that stock.I also made turkey soup with celery and roasted vegetables from the Thanksgiving turkey and the roasted celeriac, carrots, onions, and parsnips. Touches of potato, green bean, and smoked meat flavor would have been welcome in that soup, even if most of the broth came from boiling the carcass in water. This year���s turkey was brined for four days, so additional salt was not required, but in years where an unbrined turkey is used, the salt from the liquid in question would not just be welcome, it would be essential to the soup.I wonder if one could boil this down to concentrate it a little, adding a little parsley and dried onions, then freeze it in cubes. I find that a hint of smoked meat flavor is welcome in lots of vegetable, poultry, and bean dishes. And in sauces. I have started using pureed cauliflower in place of mashed potatoes, and this is a material that would perk that up very nicely. Of course, if one keeps ham around all the time to flavor things, this might be seen as just a recipe for cluttering up the freezer.Finally, it occurs to me that some of the delicious liquid has to be served as an integral sauce with the vegetables in question. When I get green beans at a local steak house franchise, I sometimes find the liquid at the bottom to be the best part. One might choose to thicken it a little by plucking out a few potatoes and blending them with the liquid. One could, too, add some other dried vegetables (especially onion or carrot) to perk this up. Dried parsley, lemon pepper or black pepper, too. Maybe a dash of cayenne.
After making a meat stock/bone broth with soup bones and vegetable scrap, when all the nutrients are boiled out, what should one do with the spent meat/bones/vegetables?
“Spent meat” still has plenty of protein - the meat, or muscle fibres, are where most of it is, so you can eat it anyways. “Spent vegetables” still give fibre, so they’re good for eating as well.If you don’t want to because they’ve gone tasteless, mix it with soy sauce, Asian seasonings like Maggi or even furikake.^ this got me through a lot of boiled chicken from soups as a kid.I know that bones and scraps make for great composts. If you’re in an urban area, chances are that there is a group of compost enthusiasts who you can get connected to - people don’t compost in their homes for the smell or because it attracts vermin, so they bring their scraps to a single dedicated place and compost it there. You could give that a try.
What does bone marrow taste like?
I am going to Rays Hell Burger tomorrow. They have an option to get bone marrow on a burger. I have never had bone marrow and wondering what it tastes like and if I should try it. If I went to this place more often I would definitely get it, but since I have never gone I want to make sure I get something I will like.
What is the meat used in Pho broth?
The beef broth for Pho is actually loosely based on the French consomme- from back when the French occupied Vietnam. I've heard that oxtails is an easy shortcut to making the Pho beef broth. The genuine recipe calls for simmering various ingredients (onions, anise, as well as beef bones) for a very long time. 1 small onion, chopped 1 2-inch stick ginger 2 pounds beef bones 12 cups water 6 star anise 1 teaspoon salt 1 teaspoon sugar Preparation: Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside. Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this "first boiling" water and discard. Add another 12 cups of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes. Remove bones from broth and strain out vegetables and seasonings. good luck