Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Bone Broth"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous][quote=Anonymous]Poultry bones are much smaller and the collagen breaks down much more quickly than the beef. In your first batch the body probably came from the turkey, even if it was a mix of bones. In any case, I wouldn’t mix species - the taste profiles are different, cooking times are different, etc. I have never liked broth made from mammals - I much prefer poultry. And it’s easier. I don’t think there is anything nutrient-wise you are getting from beef stock that you can’t get from poultry stock. Now if you really want beef stock for French onion soup or something I can see trying to get it right! But again, I wouldn’t mix different kinds of bones, and the more meat you use the more flavor it will have (flavor comes from the meat, body comes from the bones themselves).[/quote] I just posted above, but wanted to say that I always add a couple chicken feet to my beef broth, but I do tend to keep my chicken bone broth just from chicken.[/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
