Thanks for the information. I have not heard about the toxins. I've tried different variations - grass=fed vs conventional, vinegar and no vinegar. In general, I like to simplify recipes so it is accessible to the general public. The main point for people to be healthier is to change their diet by cutting out the carbs - sugars, starches, and junk food. Bone broth is a step in the right direction with the diet change being the biggest factor towards a healthier lifestyle.
I would have not thrown out the bone Marrow. Highly nutritious. Tastes heally good in a corn tortilla. Also the feet and bones with the ligaments etc with lime and a little salt are delicious.
Thanks you. I rewatched the video and you are correct when I filtered the bone broth. It's a habit I have when making conventional stocks and broths. For bone broths, I need to remember to leave it alone.
There's a method to my craziness. lol... Typically bone broth is cooked longer than a typical broth. The 4 hours is meant to simulate a long cooking process. If I were just making a stock, which is essentially flavored water, I would cook for a shorter time. Bone broth is meant to be cooked longer to extract nutrients from the bones. Also, from what I remember, 4 hours is the max on the Instant Pot.
Thanks! I store Bone broth up to 5 days. What I do is after 2 or 3 days, If I have leftover bone broth, I make a soup to change it up. This extends the storage time a little longer to roughly 3 or 4 additional days. If I make a lot, I freeze. My personal preference is not to freeze more than a month, two at the most. I don't like storing in the freezer too much. It's the out of sight, out of mind philosophy where I put it away and forget about it. I'd rather use the bone broth while it's recently made.
Hi Thanks for you comment. I don't know about reusing the beef feet 12 times. The Instant Pot did a thorough job of melting the collagen. There was probably enough left on the bone to enough to make another batch, but I think that would have been it.
I cook in instant pot beef bones 2 hours low pressure the broth is gelatine 2nd round I used slow cooker crock pot and cook slow for 12 hours still gelatinous 3rd round same as 2nd round still gelatinous wow it seemed what others said might be able to go 12 rounds 😊
Thanks for the question! The soup/broth setting is a pressure cooker setting, but from what I understand, the setting ramps up the temperature slowly so the liquid doesn't boil and churn a lot so the end result is a clearer broth.
What you’re calling fat is fat but it’s also the collagen and everything you broke down, you don’t want to get rid of that. Just pour it all through cheesecloth or a strainer and keep the fat, that’s where all the good stuff is
Sorry about the delay in answering your question, I've been very busy with work. I generally use about a 1 pound or a 1.5 pounds per quart of water so a kilo (2.2 lbs) you can use 2 to 3 liters of water. Also, if you have tendon or beef foot... something with Cartlidge or extra collagen, that would add to the gelatin of the broth.
@@eat4f1The thing is, beef bones have become pricey and when you boil them a lot of that good broth evaporates after what, six hours of boiling or how long?
For beef broth, I generally simmer after the initial boil, where the broth is barely boiling (hob setting 2/10). With the lid on, the evaporation is minimal. This is similar to how a slow cooker works. Keeps temperature below boiling (212F a hard boil) where the liquid is about 190F to 200F (Simmer). A gentle boil - with a few bubble. I hope I'm not confusing.
@@eat4f1I meant simmering on the lowest, not boiling, my bad, and yeah, with the lid on, still a lot evaporates after 8 hours of simmering on the lowest setting with the lid on.
Typically, blanching is done if you want a clear broth, such as, Pho or brothy soups. What is typically done is the bones are placed in cold water and brought to a boil for about 5 minutes to remove the "impurities". Note: Some people boil for longer... about 10 to 15 minutes. After that, the bones are rinsed in cold water to clean the bone. Also, after that the bones are roasted to add extra flavor to the broth. For my bone broth, I like to minimize the work and just toss everything into the pressure cooker. :-) I hope that helps.
Okay... I got it. :-) I haven't used the Instant Pot slow cooker function yet, but from what I understand is the less, normal and more control temperature and the timer max is 8 hours (I think). For the crock pot I would shoot for 12 hours. In other words, it's different. I might give it a try at More for 8 hours.
Thanks for the question. Basically, our bodies needs vitamins, but also minerals, fatty acids and amino acids. In general, vitamins are degraded by heating and cooking, especially the water soluble vitamins like vitamin C. For example, most store bought orange juices lose a lot of vitamin C in the pasteurization process so the manufacturer adds vitamin C back into the juice. With bone broth, there are other nutrients provided to our bodies, such as, minerals, amino acids - collagens, fatty acids and fat-soluble vitamins.
Millions of years ago the ocean extended happened to that area. Pink Himalayan salt actually is in caves in the Himalayan mountains. It’s the only salt I will use. Did you know death Valley California was in the middle of the ocean at one time
That's an interesting question. As mentioned, the oceans covered most of the earth. However,, the most interesting part is most of salt is mined in Pakistan in an area that's kind of close to the Himalaya mountains, but not really that close. I get the impression is more of a marketing term. I do use a lot of that stuff. :-) I hope that helps.
For bone broth, I want to extract all the minerals from the bones. Typically, for bone broth, a crock pot recipe or stove top recipe will simmer overnight or even longer.
You still get the nutrients of the broth gelled or not gelled. For added gelling, I suggest looking for beef feet or tendons. Also, I tend to use quite a bit of bones to water. On the upside, meat flavored water (a broth or a stock) is great as a soup starter.
@@eat4f1 I find that if I leave my broth longer in the pot than 3 hours it gels. I think it was the bones I was using before. They were just regular bones. Last batch were joint bones with cartilage and whatnot. I'm on the carnivore diet, so I'm trying to make broth that I can consume alone. No soups for me for awhile :( But that is a good to know for the future!
I might have. I rewatched the video and see what you're saying. You are correct in regards to me filtering the bone broth. I guess that's a habit from making conventional stocks and broths.
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
Hello, you MUST use grass fed beef bones. There are many toxins in supermarket beef bones. Also, add Apple cider vinegar to extract more nutrients.
Thanks for the information. I have not heard about the toxins. I've tried different variations - grass=fed vs conventional, vinegar and no vinegar. In general, I like to simplify recipes so it is accessible to the general public. The main point for people to be healthier is to change their diet by cutting out the carbs - sugars, starches, and junk food. Bone broth is a step in the right direction with the diet change being the biggest factor towards a healthier lifestyle.
@@eat4f1 Yes, bone broth is great! Thank you for your video.
how bout the butcher?
What "toxins" exactly?
Where can I get grass fed beef bones at reasonable price?
This is the best instant pot bone broth recipe i have come across. Simple, to the point and all my questions answered; ty!
Thanks! Glad I could provide some useful information!
I would have not thrown out the bone Marrow. Highly nutritious. Tastes heally good in a corn tortilla. Also the feet and bones with the ligaments etc with lime and a little salt are delicious.
OoOoOo lime! I never thought of that! Mmmm 😊
I agree... My habit when I make broths is to filter, but for bone broth I didn't need to filter. Cheers!
thanks for the great tip at the end of the video. ❤😮
My favorite cook with another great recipe.
You are too kind. :-)
lovely video
Thanks! I hope I continue making lovely vids.
Great video
Thank you very much for your kind comment.
All the stuff you removed is nutritious goodness. Good vid. 🙏
Thanks you. I rewatched the video and you are correct when I filtered the bone broth. It's a habit I have when making conventional stocks and broths. For bone broths, I need to remember to leave it alone.
Thank you for the short concise video brother :)
Thanks! :-)
That’s beautiful
Thanks and quite easy to make. I let the Instant Pot do the heavy lifting. :-)
Will this work in a pot?
4 hours sounds crazy!!!
There's a method to my craziness. lol... Typically bone broth is cooked longer than a typical broth. The 4 hours is meant to simulate a long cooking process. If I were just making a stock, which is essentially flavored water, I would cook for a shorter time. Bone broth is meant to be cooked longer to extract nutrients from the bones. Also, from what I remember, 4 hours is the max on the Instant Pot.
Very good video! How long will it last in the fridge?
Thanks! I store Bone broth up to 5 days. What I do is after 2 or 3 days, If I have leftover bone broth, I make a soup to change it up. This extends the storage time a little longer to roughly 3 or 4 additional days. If I make a lot, I freeze. My personal preference is not to freeze more than a month, two at the most. I don't like storing in the freezer too much. It's the out of sight, out of mind philosophy where I put it away and forget about it. I'd rather use the bone broth while it's recently made.
According to other videos I've been watching those beef feet can be reused for more collagen up to 12 times.
Hi Thanks for you comment. I don't know about reusing the beef feet 12 times. The Instant Pot did a thorough job of melting the collagen. There was probably enough left on the bone to enough to make another batch, but I think that would have been it.
I cook in instant pot beef bones 2 hours low pressure the broth is gelatine
2nd round I used slow cooker crock pot and cook slow for 12 hours still gelatinous
3rd round same as 2nd round still gelatinous wow it seemed what others said might be able to go 12 rounds 😊
What is the difference between the soup/broth setting vs the pressure cook setting? Is the temperature different?
Thanks for the question! The soup/broth setting is a pressure cooker setting, but from what I understand, the setting ramps up the temperature slowly so the liquid doesn't boil and churn a lot so the end result is a clearer broth.
If the bone is not grass fed does it have Vitamin K?
What you’re calling fat is fat but it’s also the collagen and everything you broke down, you don’t want to get rid of that. Just pour it all through cheesecloth or a strainer and keep the fat, that’s where all the good stuff is
I agree. I watched the video again and in hindsight I should have left it alone. I did keep that fat for cooking.
Can you add flavoring and make jello?
Hi! Thanks for the comment. The broth definitely gels. There is a slight beefy flavor, add enough flavoring it can work. Also some food coloring.
How many quartz is your instant pot?
HI Elyse - According to the packaging, I have a 6 quart Instant Pot Duo.
How much water for 1 kilo of beef bones for gelatinous broth?
Sorry about the delay in answering your question, I've been very busy with work. I generally use about a 1 pound or a 1.5 pounds per quart of water so a kilo (2.2 lbs) you can use 2 to 3 liters of water. Also, if you have tendon or beef foot... something with Cartlidge or extra collagen, that would add to the gelatin of the broth.
@@eat4f1The thing is, beef bones have become pricey and when you boil them a lot of that good broth evaporates after what, six hours of boiling or how long?
For beef broth, I generally simmer after the initial boil, where the broth is barely boiling (hob setting 2/10). With the lid on, the evaporation is minimal. This is similar to how a slow cooker works. Keeps temperature below boiling (212F a hard boil) where the liquid is about 190F to 200F (Simmer). A gentle boil - with a few bubble. I hope I'm not confusing.
@@eat4f1I meant simmering on the lowest, not boiling, my bad, and yeah, with the lid on, still a lot evaporates after 8 hours of simmering on the lowest setting with the lid on.
blanch the bones before pressure cooking so the soup will have a better flavor and look nicer
Thank you for the added advice. Blanching is very traditional for making soups and broths. My approach was to make it simple.
Typically, blanching is done if you want a clear broth, such as, Pho or brothy soups. What is typically done is the bones are placed in cold water and brought to a boil for about 5 minutes to remove the "impurities". Note: Some people boil for longer... about 10 to 15 minutes. After that, the bones are rinsed in cold water to clean the bone. Also, after that the bones are roasted to add extra flavor to the broth. For my bone broth, I like to minimize the work and just toss everything into the pressure cooker. :-) I hope that helps.
Hi the pressure on the cooker was 20 or 50?
Thanks for the question. I'm not sure what 20 or 50 is. The Instant Pot runs around 12 psi which is around 0.8 bars or 80 kPa. I hope that helps.
Can I do my bone broth also with the slow cook option?
Yes you can use a slow cooker. I would let it run all day or even overnight.
I mean the slow cooker function from the instant pot I heared the slow cooker function is not that good
Okay... I got it. :-) I haven't used the Instant Pot slow cooker function yet, but from what I understand is the less, normal and more control temperature and the timer max is 8 hours (I think). For the crock pot I would shoot for 12 hours. In other words, it's different. I might give it a try at More for 8 hours.
@@eat4f1 thank you men greetings from Germany
Nice! Hello from the USA to you in Germany.
I tried this but it wasn’t gelatinous 😞
Thanks for the comment. Even if it weren't gelatinous, the broth is helpful. Add more tendon or Cartlidge - beef foot is usually inexpensive.
I guess that high temperature would be damaging many vitamins 🤔
Thanks for the question. Basically, our bodies needs vitamins, but also minerals, fatty acids and amino acids. In general, vitamins are degraded by heating and cooking, especially the water soluble vitamins like vitamin C. For example, most store bought orange juices lose a lot of vitamin C in the pasteurization process so the manufacturer adds vitamin C back into the juice. With bone broth, there are other nutrients provided to our bodies, such as, minerals, amino acids - collagens, fatty acids and fat-soluble vitamins.
@@eat4f1 nice response
Yeah... but how would you extract them from the bones/marrow anyway? It's better to extract what you can instead of doing nothing at all, right?
Just curious....how do you get sea salt in the Himalayas?
Millions of years ago the ocean extended happened to that area. Pink Himalayan salt actually is in caves in the Himalayan mountains. It’s the only salt I will use. Did you know death Valley California was in the middle of the ocean at one time
That's an interesting question. As mentioned, the oceans covered most of the earth. However,, the most interesting part is most of salt is mined in Pakistan in an area that's kind of close to the Himalaya mountains, but not really that close. I get the impression is more of a marketing term. I do use a lot of that stuff. :-) I hope that helps.
Thanks for replying and providing the info. Cheers!
Why 4 hours?
For bone broth, I want to extract all the minerals from the bones. Typically, for bone broth, a crock pot recipe or stove top recipe will simmer overnight or even longer.
Every time I try this, I just end up with meat water. It never ever ever gels and it’s infuriating.
Can I pay you to make it for me?
You still get the nutrients of the broth gelled or not gelled. For added gelling, I suggest looking for beef feet or tendons. Also, I tend to use quite a bit of bones to water. On the upside, meat flavored water (a broth or a stock) is great as a soup starter.
@@eat4f1 I find that if I leave my broth longer in the pot than 3 hours it gels. I think it was the bones I was using before. They were just regular bones. Last batch were joint bones with cartilage and whatnot.
I'm on the carnivore diet, so I'm trying to make broth that I can consume alone. No soups for me for awhile :( But that is a good to know for the future!
@@Bacontats u can low pressure Cook these bones 11-24 hrs. Chicken feet gets very gelatin with just stove top for a couple hrs on low
i think you might have throw away some of the Bone Marrow. isnt that the good stuff?
I might have. I rewatched the video and see what you're saying. You are correct in regards to me filtering the bone broth. I guess that's a habit from making conventional stocks and broths.