Comments on: How to Make Beautiful Broth http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth When we got married the registry wouldn't let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is...... The Nourisher. Fri, 19 Mar 2010 14:43:04 +0000 http://wordpress.org/?v=2.5.1 By: Rachel Cox http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-18188 Rachel Cox Mon, 11 Jan 2010 16:24:42 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-18188 Hi, I am currently seeing an acupuncturist right before my IVF cycle using donor egg/sperm. I am a vegetarian and my acupuncturist has told me that I really should use bone broth. I tried to make it the other day and the smell was so nauseating and the act of deboning the chicken completely disgusting. I have no one to eat the chicken when done. Can I just use organic chicken broth and get almost the same advantage. I really don't want it period, but if this is what I have to do... Thanks, Rachel Hi,
I am currently seeing an acupuncturist right before my IVF cycle using donor egg/sperm. I am a vegetarian and my acupuncturist has told me that I really should use bone broth. I tried to make it the other day and the smell was so nauseating and the act of deboning the chicken completely disgusting. I have no one to eat the chicken when done. Can I just use organic chicken broth and get almost the same advantage. I really don’t want it period, but if this is what I have to do…
Thanks,
Rachel

]]> By: Ben http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-16985 Ben Sat, 30 May 2009 05:03:52 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-16985 I was just reading info last week on pressure cooking and the problems are that pressure cooking as a cooking method, just like BBQ'ing foods, creates carcinogenic substances in the process. There are actually facts out there to read up on (ie. to Me/above post) and a genuine concern it seems. I was just reading info last week on pressure cooking and the problems are that pressure cooking as a cooking method, just like BBQ’ing foods, creates carcinogenic substances in the process. There are actually facts out there to read up on (ie. to Me/above post) and a genuine concern it seems.

]]> By: Me http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-16951 Me Thu, 28 May 2009 05:10:13 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-16951 To the twits who have used this page to denounce pressure cooking, please read up on the facts before you speak up. It does not use extremely high temperatures. The temperatures are around 20 degrees Celcius higher than boiling point only, FAR LESS than using an oven. To the twits who have used this page to denounce pressure cooking, please read up on the facts before you speak up. It does not use extremely high temperatures. The temperatures are around 20 degrees Celcius higher than boiling point only, FAR LESS than using an oven.

]]> By: Mary http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-16492 Mary Mon, 26 Jan 2009 18:43:59 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-16492 I've just been diagnosed with Ankylosing Spondylitis and seem to have a problem with gluten, casein. A nutritionist suggested I start to make long simmered bone broths. I'd like to know exactly what kind of bones, vegetables, herbs you use and how long do you cook them for. Thanks. I’ve just been diagnosed with Ankylosing Spondylitis and seem to have a problem with gluten, casein. A nutritionist suggested I start to make long simmered bone broths. I’d like to know exactly what kind of bones, vegetables, herbs you use and how long do you cook them for. Thanks.

]]> By: Cathy Mifsud http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-16455 Cathy Mifsud Mon, 12 Jan 2009 07:29:41 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-16455 Hi Megan In NT, it explains that skimming is a very important process of making bone broth. All indigenous groups Price studied skimmed their bone broths. Hi Megan
In NT, it explains that skimming is a very important process of making bone broth. All indigenous groups Price studied skimmed their bone broths.

]]> By: Megan http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-16452 Megan Mon, 12 Jan 2009 00:06:45 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-16452 Hi Kate, This is how i make stock. We have a roast chook most sundays, when every one has scavenged all the meat from the carcus i put it in the slow cooker with a couple of roughly choped sticks of celery, a carrot roughy choped and an onion roughly choped( i leave the skin on cause it gives the stock a bit of colour). Then i top it up with water and a couple of tablespoons of apple cider vinegar ( which i think gives a good flavour). I leave it on high overnight, turn it off in the morning and let it cool before straining. I dont do any skimming and it dosent seem to make much difference to us. I use the same method with beef bones. Hope that helps and i hope my method is in keeping with NT, if not can anyone let me know? Hi Kate,
This is how i make stock. We have a roast chook most sundays, when every one has scavenged all the meat from the carcus i put it in the slow cooker with a couple of roughly choped sticks of celery, a carrot roughy choped and an onion roughly choped( i leave the skin on cause it gives the stock a bit of colour). Then i top it up with water and a couple of tablespoons of apple cider vinegar ( which i think gives a good flavour). I leave it on high overnight, turn it off in the morning and let it cool before straining. I dont do any skimming and it dosent seem to make much difference to us. I use the same method with beef bones. Hope that helps and i hope my method is in keeping with NT, if not can anyone let me know?

]]> By: Cathy Mifsud http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-16449 Cathy Mifsud Sun, 11 Jan 2009 07:36:28 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-16449 I was wondering how much you'd be able to skim in the slow cooker. Probably best to boil on stove first, then after skimming transfer to your slow cooker. I prefer to take meat off early so it still has nice flavor and texture to use again in another dish, even if that dish is chicken soup with the stock. I don't like the chicken so much after its been simmering away for hours. I was wondering how much you’d be able to skim in the slow cooker. Probably best to boil on stove first, then after skimming transfer to your slow cooker.
I prefer to take meat off early so it still has nice flavor and texture to use again in another dish, even if that dish is chicken soup with the stock. I don’t like the chicken so much after its been simmering away for hours.

]]> By: Cathy Mifsud http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-16447 Cathy Mifsud Sat, 10 Jan 2009 11:38:30 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-16447 Kate On my gas stove there is a huge double jet burner bit that has a really small burner in the centre. The steel grill bit on top for the pot is higher than the other three. This must be designed especially for stock because on low my stock pot simmers away perfectly with the lid on. The glass lid does have a tiny hole in it but the water level stays the same pretty much. I'm totally comfortable with it simmering away through the night. If your stove doesn' t have this you'll need a defuser; flat thin metal plate that goes down onto your low flame then your pot sits on it. My slow cooker is too small for stock but I imagine the bigger ones could work well. Maybe you could start your stock early in the day on the stove bring to boil and then skim, then pour into your slow cooker to simmer away for the next X amount of hours. I have heards that plastic containers are not safe for freezing. Best to freeze your foods in glass. Pyrex is good, look out for sales. Kate
On my gas stove there is a huge double jet burner bit that has a really small burner in the centre. The steel grill bit on top for the pot is higher than the other three. This must be designed especially for stock because on low my stock pot simmers away perfectly with the lid on. The glass lid does have a tiny hole in it but the water level stays the same pretty much. I’m totally comfortable with it simmering away through the night. If your stove doesn’ t have this you’ll need a defuser; flat thin metal plate that goes down onto your low flame then your pot sits on it.
My slow cooker is too small for stock but I imagine the bigger ones could work well. Maybe you could start your stock early in the day on the stove bring to boil and then skim, then pour into your slow cooker to simmer away for the next X amount of hours.

I have heards that plastic containers are not safe for freezing. Best to freeze your foods in glass. Pyrex is good, look out for sales.

]]> By: kate http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-16445 kate Sat, 10 Jan 2009 03:20:45 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-16445 I made my first chicken stock in a slow cooker, which is cooling in the fridge now. Fingers crossed :) Although I started for a few hours on high (cooking the remaining 24 hours on low), the slow cooker never got hot enough to boil the stock at the start, it was more like a stronger simmer. So there wasn't much in the way of froth to skim. Is that ok? Some posts on here mention removing the chicken from the bones after an hour, whereas the NT cookbook says to do this after the 12-24 hours cooking cycle. Is it just an issue of taste or is there a food safety issue with leaving the chicken on the bones during the cooking? Kind regards, Kate. I made my first chicken stock in a slow cooker, which is cooling in the fridge now. Fingers crossed :) Although I started for a few hours on high (cooking the remaining 24 hours on low), the slow cooker never got hot enough to boil the stock at the start, it was more like a stronger simmer. So there wasn’t much in the way of froth to skim. Is that ok?

Some posts on here mention removing the chicken from the bones after an hour, whereas the NT cookbook says to do this after the 12-24 hours cooking cycle. Is it just an issue of taste or is there a food safety issue with leaving the chicken on the bones during the cooking?

Kind regards,
Kate.

]]> By: kate http://editor.nourishedmagazine.com.au/articles/how-to-make-beautiful-broth#comment-16441 kate Thu, 08 Jan 2009 09:36:43 +0000 http://editor.nourishedmagazine.com.au/2006/11/09/how-to-make-beautiful-broth/#comment-16441 Thanks Megan, I just saw a nice 6.5 litre slow cooker by breville (biggest I could find) and will give it a go! Is there anything I need to alter from the NT recipe if using a slow cooker? Eg. do I use less water? And do I start on high heat for the first few hours until the chicken meat is cooked, then remove the meat and add back the bones on the low setting? Any tips appreciated, I'm not a cook by any stretch :) Kind regards, Kate. Thanks Megan, I just saw a nice 6.5 litre slow cooker by breville (biggest I could find) and will give it a go!

Is there anything I need to alter from the NT recipe if using a slow cooker? Eg. do I use less water? And do I start on high heat for the first few hours until the chicken meat is cooked, then remove the meat and add back the bones on the low setting?

Any tips appreciated, I’m not a cook by any stretch :)

Kind regards,
Kate.

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