Bone broth powder vs. liquid form/fresh bone broth?

[stevejobs]

I recently moved to the US and was surprised to find powder/dry bone broth on Amazon. In Germany, I used to buy it fresh in Jars.

I wonder to what extent they are equivalent or if I should buy the fresh/liquid form instead to get the most bang for my buck. For context, I'm based in Berkeley, CA.

Also asked ChatGPT, but the answer was pretty unsatisfactory lol:

This is the product I'm looking at:
Amazon product ASIN B013ZZ5Q50View: https://www.amazon.com/Beef-Bone-Broth-Kettle-Fire/dp/B013ZZ5Q50/ref=sr_1_1_f3_wg?almBrandId=QW1hem9uIEZyZXNo&fpw=alm&keywords=bone+broth&qid=1675875242&s=amazonfresh&sprefix=bone+brot%2Camazonfresh%2C163&sr=1-1

I'd love to hear your advice is thoughts if this is a good option.

 

[Rinse & rePeat]

I don’t find store bought bone broths or the powder to be anywhere near the quality of making it myself, for several reasons. First reason is that RP says to use cartilage, not bones. The bones hold all the heavy metals and toxins, and is harder to digest. Bones are not the same as boiling skin, nails, and joints. Number two the store bought is not gelatinous, and is full of oxalates from the vegetables, and the cook it for so long that the histamines are so high. Number three is they taste awful. I just boil my beef bones, with connective tissues on them, for 4 to 5 hours with a lid off, on a high heat, adding in water when it gets low, without vinegar or vegetables. I feel nothing with store bought bone broth and super relaxed with my homemade. Here is the link to my gelatinous chicken bone broth method…

Gelatinous Low Histamine CHICKEN Bone Broth AND dinner in under 3 Hours (with photos)

"It happens that gelatin is a protein which contains no tryptophan, and only small amounts of cysteine, methionine, and histidine. Using gelatin as a major dietary protein is an easy way to restrict the amino acids that are associated with many of the problems of aging."-Ray Peat I really never...

raypeatforum.com

 

[OccamzRazer]

super relaxed

Nice, that's when you know it's good stuff!

 

[Rinse & rePeat]

Nice, that's when you know it's good stuff!

Oh my gosh Occ, my son commented the other day when I felt like I had a cocktail, after eating the stew, and he was laughing and said he feels it too. He called it a “stew high”. I gotta drink coffee to snap myself out of it!

 

[Raw Egg Gnostic]

Making your own will definitely be the best. And liquid will be better than dried.

Making from fresh bones will be better than frozen.

 

[Rinse & rePeat]

Making your own will definitely be the best. And liquid will be better than dried.

Making from fresh bones will be better than frozen.

I don’t know why frozen bones should matter, since it is gelatin we are after here not vitamins.

 

[A-Tim]

I do lamb shanks for 40 minutes in an instant pot, on the pressure cooker setting. It's a win-win. You get the lamb shank meat along with the gelatin broth. I use the "wobble" test as an estimate for how much gelatin is in a broth. When it cools and sets, if it's wobbly, I assume it has plenty of gelatin. The less wobbly, the less gelatin.

Edit: I should clarify in regards to my wobble test . The more liquid-like, the less gelatin. The more wobbly, or perhaps I should say, jelly-like, the more gelatin.

 

[Rinse & rePeat]

I do lamb shanks for 40 minutes in an instant pot, on the pressure cooker setting. It's a win-win. You get the lamb shank meat along with the gelatin broth. I use the "wobble" test as an estimate for how much gelatin is in a broth. When it cools and sets, if it's wobbly, I assume it has plenty of gelatin. The less wobbly, the less gelatin.

I make beef shanks and they are a “win win”. Coincidentally I bought a lamb shank to try! I have never made one uncut before.

 

[Raw Egg Gnostic]

I don’t know why frozen bones should matter, since it is gelatin we are after here not vitamins.

Good point. Nutrition wise I can't come up with why it would be better, especially as you cook it anyway, but from my experience the broth I make with fresh deer bones has been the best that really blows people away.

 

[Rinse & rePeat]

Good point. Nutrition wise I can't come up with why it would be better, especially as you cook it anyway, but from my experience the broth I make with fresh deer bones has been the best that really blows people away.

Venison is whole other flavor. I had to eat it often as a teenager, because my step-father liked hunting.

 

[Jessie]

I remember reading the ingredients list on a bone broth powder product, one of them was xanthan gum. And the store bought liquids I see never really gel up when you put them into the fridge, which seems to indicate the gelatin content in them isn't that high. I would personally recommend homemade only. And preferably, as Rinse & rePeat suggests, using Cartlidge and connective tissues. Not bones so much. Oxtail would work too.

If none of that is an option for you, just buy pure gelatin packets. I think pretty much every store sells them. If I don't have any broth on hand, I'll just open two packets up, dump a little cold water in it to bloom it, then add warm water to it. Boom, you got tryptophan-free protein on the spot! I down it right before eating a meal, since the taste isn't exactly phenomenal lol (it's not unbearable, either). But it doesn't really compliment a tasty dinner, so better to just get it done beforehand.

 

[Rinse & rePeat]

And the store bought liquids I see never really gel up when you put them into the fridge, which seems to indicate the gelatin content in them isn't that high. I would personally recommend homemade only. And preferably, as Rinse & rePeat suggests, using Cartlidge and connective tissues. Not bones so much. Oxtail would work too.

This is exactly right Jessie, the store bought, and even frozen bone broths, don’t gel up, and that is a big red flag. Oxtails make a really great tasting bone broth, and is my favorite. The meat is precarious to eat since there are so many tiny bones. They are really fatty too, so I cook them up and remove the meat, strain the broth and refrigerate it so the fat hardens at the top. I remove the fat and freeze it to cook with. It is really cost effective to make your own bone broth too, especially with wings and oxtails. It is effortless and the meat makes one meal and the broth another. Here are some of the ways I use the oxtails.

 

[Rinse & rePeat]

I make beef shanks and they are a “win win”. Coincidentally I bought a lamb shank to try! I have never made one uncut before.

Here is another way I make shanks. I cook them in the oven in milk. Gelatin + milk = very Peaty!

 

[Jessie]

Looks nice! Especially the egg and beef tostada. I've been increasing my egg consumption lately, and could use more creative ways to eat them.

 

[Rinse & rePeat]

Looks nice! Especially the egg and beef tostada. I've been increasing my egg consumption lately, and could use more creative ways to eat them.

I have been increasing my egg consumption too. I was not happy with that egg shortage. Here are some of my egg ways. I hope it gives you some new ideas!

 

[A-Tim]

This is exactly right Jessie, the store bought, and even frozen bone broths, don’t gel up, and that is a big red flag. Oxtails make a really great tasting bone broth, and is my favorite. The meat is precarious to eat since there are so many tiny bones. They are really fatty too, so I cook them up and remove the meat, strain the broth and refrigerate it so the fat hardens at the top. I remove the fat and freeze it to cook with. It is really cost effective to make your own bone broth too, especially with wings and oxtails. It is effortless and the meat makes one meal and the broth another. Here are some of the ways I use the oxtails.

One thing I've always wondered about is whether the excess fat (the tallow/dripping) from the shanks or whichever cut you cook oxidises significantly. I pressure cook for a short time, about 40 minutes, but when slow cooking, most people go for a quite a few hours. Longer cooking times usually result in more oxidation. While tallow/dripping is going to be fairly high SFA, even SFA oxidises eventually I assume. As such, for a while now, I've discarded the fat, but it seems like a waste.

 

[stevejobs]

Wow these look amazing! Do you have some sort of recipe book you're working on (I see the images are labelled)?

Also, to bring it back to the original question. I don't have time to buy and kook cartilages for hours. What would you recommend I do. Does anyone know where in California/Bay area I can get some somewhat fresh cartilage/bone broth?

 

[Rinse & rePeat]

One thing I've always wondered about is whether the excess fat (the tallow/dripping) from the shanks or whichever cut you cook oxidises significantly. I pressure cook for a short time, about 40 minutes, but when slow cooking, most people go for a quite a few hours. Longer cooking times usually result in more oxidation. While tallow/dripping is going to be fairly high SFA, even SFA oxidises eventually I assume. As such, for a while now, I've discarded the fat, but it seems like a waste.

Oh the fat that comes to the top is so good to fry up some ground beef for tacos or burgers. I save my short ribs and pot roast fat too. I don’t cook anything for a long time either. Interestingly, I get a more gelatinous broth cooking it for 4 to 5 hours than when I cooked it for 12 hours.

 

[A-Tim]

Go figure. I wonder why that happens.

Yum, on that note, I think I'm going to have to make Mexican tonight!

 

[Rinse & rePeat]

Go figure. I wonder why that happens.

Yum, on that note, I think I'm going to have to make Mexican tonight!

I am making beef stew today with the beef bone broth I made yesterday! I had Mexican yesterday. I cook beef or chicken bone broth into my ground beef taco meet, it is so good! Often I sneak liver into it too, and everybody raves about it. They were first stunned when I revealed that I had been sneaking liver into my ground beef meals, but now they don’t care.