biggirlkisss
Member
- Joined
- Mar 1, 2013
- Messages
- 972
I keep getting to much fat in my and when I try to use a cheese cloth it didn't work. Sucks.
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..too valuable to be lost. Also an attempt to convince myself that it's normal to do that.
Overnight in the slow cooker on low...cow foot or shank or chicken necks back and feet. Add whatever vegies...in morning, toss all bones and vegies... screen juice, chill and remove fat...freeze gelatin in portions for the week...very easy. Very popular here in Belize.
Edit:
CHAPTER XXIX. -- RECIPES FOR CREAMS, JELLIES Etc. (or pg. 17 of the uploaded pdf) - TO MAKE THE STOCK FOR JELLY, AND TO CLARIFY IT.
THE BOOK OF HOUSEHOLD MANAGEMENT
Ex-Classics Books as 1 Zip File
@moss
Thanks Amazoniac, there is a pile of good info wrt food at least!
What a classic....
Here is my beef bone broth and my chicken bone broth. I cook mine for under 5 hours for the beef and a little over 3 for the chicken, WITHOUT vinegar, on HIGH heat with the LID OFF. The most important thing i have learned is the bones make the broth! Bone does not make a gelatinous broth the cartilage and skin does. So choose bones with joints and skin. For me oxtails make the best beef broth and wings make the best chicken. Yes chicken feet do too, but the taste of them and pot looking like a witches brew, with dozens of the claws protruding of the water is just to not for me. I can cook a chicken carcass for the same amount of time, but without tossing in a couple of wings with it, it never gelatenizes like the wings do!On the subject of dubious Peat information,
do you have any thoughts on how Peat says to cook
Bone Broth?
There is like one reference out there
saying that Peat says to cook bone broth for no longer than 3 hours
because after that it degrades the protein.
Trouble with that is:
have you ever tried to do that?
I've done it 2 or 3 times,
and it just simply does not seem to work:
that is not long enough to break down the collagen into gelatin.
And also, if you think about it,
Peat recommends, alternatively, prepared gelatin powder:
Isn't that cooked and heated out the wazoo--
I mean, cooked for a long time?
I've always suspected Peat might've meant to not cook the meaty portions
(of oxtails, for example)
for over 3 hours.
That would make sense.
Oh my gosh Regina I got chills looking at your REALLY gelatinous broth! Was your Pho better than anything you have out without MSG? The homemade doesn't even resemble store bought and it is so easy and satisfying! I am so tickled that you did it!Hi R&r -
You inspired me. I made beef gelatin with oxtail and beef tendons.
Then made pho. (added a sliced ribeye for protein; tomorrow night, it will be shrimp)
It gave us happy guts. Mine's a little less sweet than having it out. I was able to find black cardamon at an asian store.Oh my gosh Regina I got chills looking at your REALLY gelatinous broth! Was your Pho better than anything you have out without MSG? The homemade doesn't even resemble store bought and it is so easy and satisfying! I am so tickled that you did it!
Ha! Ha! I set my timer for 40 minutes to add water. It is so worth it though! It feels so much better than the yuckie powdered stuff. No wonder everybody is having such difficulties with the Ray Peat diet, they aren't eating our delicious Pho. I made one a few months back with some slice tenderloin and put raw white carrot ribbons in and everyone thought they were noodles!It gave us happy guts. Mine's a little less sweet than having it out. I was able to find black cardamon at an asian store.
It's definitely my favorite meal. Though, I would not say it is easy for me. I have to be kicked like donkey to get up and do it.
I just have to keep looking at your photos.
I have been on the hunt for some fish heads since learning about fish head soup!If you live somewhere warm and get access to fresh fish, I think fish broth is an excellent option since the tropical fish are low in fat. Also, fish broth is very quick, 25-30 minutes of boiling is enough to produce a very thick gelatinous broth, which in combination with some vegetables makes for some very good eating. If you put the head in too you might get some thyroid as well.
Ha! Ha! I set my timer for 40 minutes to add water. It is so worth it though! It feels so much better than the yuckie powdered stuff. No wonder everybody is having such difficulties with the Ray Peat diet, they aren't eating our delicious Pho. I made one a few months back with some slice tenderloin and put raw white carrot ribbons in and everyone thought they were noodles!