strabe
Total Posts: 308
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Laree
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03-05-17 09:08 PM - Post#847244
I make soup stock from bones once a week or so, slow cooks for about 24 hours.
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Richard Sanchez
Total Posts: 4023
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03-05-17 09:26 PM - Post#847246
None broth sounds good but not sure if I have ever had it. What we eat is half of bodybuilding.
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GarageGym
Total Posts: 254
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I tend to use bone broth as a stock for soups, as Laree suggests. I just use the quart container from the grocery store, and use that instead of water or regular broth.
I don't know what benefit I am getting from it that makes it a new trend, but I just figure it is a step above standard "broth" or whatever for cooking.
At $3.50 a cup for drinking purposes, someone is making a killing off of it.
Edited by GarageGym on 03-05-17 09:35 PM. Reason for edit: No reason given.
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Nwlifter
Total Posts: 297
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03-05-17 10:03 PM - Post#847250
At $3.50 a cup for drinking purposes, someone is making a killing off of it.
Egads, I could get a 'cup' of steak for that price, bone and meat :)
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strabe
Total Posts: 308
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I tend to use bone broth as a stock for soups, as Laree suggests. I just use the quart container from the grocery store, and use that instead of water or regular broth.
I don't know what benefit I am getting from it that makes it a new trend, but I just figure it is a step above standard "broth" or whatever for cooking.
At $3.50 a cup for drinking purposes, someone is making a killing off of it.
Here is maybe a better E article about the benefits: I started using it for pain and mobility issues (age 45) and it seems to help keep my hunger satisfied and a fullness.
http://www.active.com/nutrition/articles/bo ne-broth-a-must-eat-stapl e-in-every-athlete-s-diet
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strabe
Total Posts: 308
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03-05-17 11:16 PM - Post#847253
I make soup stock from bones once a week or so, slow cooks for about 24 hours.
I thought of making bone broth (Chicken bones if I remember correctly) but the stench, cleanup, cooking process, and I would need to get Amish chicken bones because they probably use no chemicals.
I noticed the ancient bone broth brand I bought helps more then joint pain, really noticed better digestion and other problems relieved in a few hours.
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Henry
Total Posts: 1461
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03-06-17 05:55 AM - Post#847256
I'd buy chicken thighs with bone and skin, simmer in a covered skillet in a little water and save the broth, has a lot of gelatin. The chicken I separate the meat and store in fridge, great for sandwiches. Sometimes cook rice with the broth or make soup/gravy.
"Go Henry - Live, lift, learn and grow - Never quit - Dave Draper" |
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DanMartin
Total Posts: 20705
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03-06-17 09:14 AM - Post#847260
John McCallum used bone broth in his "souped-up soup" recipe 50 years ago, but I digress.
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Spark
Total Posts: 438
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03-06-17 09:51 AM - Post#847264
Whole foods has it in the frozen section. Tried it. Pass.
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TheManFromTaco
Total Posts: 798
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Laree
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DanMartin
Total Posts: 20705
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03-06-17 12:22 PM - Post#847272
The "price" of beef bones are going to go from free to who-knows-what per pound now.
Just like when flank steak, rib-eye's and tri-tip used to be inexpensive cuts of meat.
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William2
Total Posts: 264
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03-06-17 12:58 PM - Post#847273
Bone broth unthawed is like gelatin in my opinion it is indeed a super food. It is said that it is good for gut health, bones and joints. We like it. The powered form make no sense to me.
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rvan
Total Posts: 755
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Nwlifter
Total Posts: 297
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03-06-17 07:32 PM - Post#847289
The "price" of beef bones are going to go from free to who-knows-what per pound now.
Just like when flank steak, rib-eye's and tri-tip used to be inexpensive cuts of meat.
ah tri-tip, just had the the other night, and yep, not cheap anymore but sooo good!
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Laree
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Primary Training Purpose: Fitness and strength beats aging badly
Real Email Address: ld@davedraper.com
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(Rhymes with Marie)
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03-06-17 07:47 PM - Post#847290
The "price" of beef bones are going to go from free to who-knows-what per pound now.
Just like when flank steak, rib-eye's and tri-tip used to be inexpensive cuts of meat.
Yep! Already has.
Ditto short ribs too.
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GarageGym
Total Posts: 254
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03-07-17 08:09 AM - Post#847296
One day all of my free advice will be worth some money.
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AussieMerv
Total Posts: 6668
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I have a cup of bone broth with a touch of sea salt and black pepper each morning, in fact I'm having one now.
One 500g added to a pot of soup goes well. It was also one of the things that helped heal a torn meniscus a few years ago.
My butcher, who only sells grass fed meats, cuts joint bones for me for maximum collagen content... 3kg of beef bones fills a large pot which we simmer for 24hrs with water, black pepper and Braggs apple cider vinegar to aid extraction, then after separation the broth is kept in the fridge in 500g containers... there's always a constant supply in the frig.
Re 'high protein' mentioned above:
Macronutrient content varies considerably on different websites, and I guess that would also depend on the type of bones, however this is what I settled on for my spreadsheet -
Beef bone broth macros/100g:
Protein 10g
Carbs 10g
Fat 5g
http://nutritiondata.self.com/facts/recipe/2422683/ 2
"Aging without intense opposition is forbidden" ~ DD
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Richard Sanchez
Total Posts: 4023
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I am feeling a little under the weather this afternoon. Thus for dinner it is Chicken Noodle Doup featuring a Chicken Broth.
Edited by Richard Sanchez on 03-07-17 06:36 PM. Reason for edit: No reason given.
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Kyle Aaron
Total Posts: 1911
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03-09-17 10:38 PM - Post#847413
Cooking stock from bones and scraps is a normal part of making soups and sauces.
I firmly believe that eating food has health benefits.
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