Any bone broth experts here?
After hearing about all its health benefits I decided to give it a lash Wednesday night.Since my local butcher didn't have bones, fancy that a butcher without bones, beats me
but anyways, I decided to go with a chicken carcass, a broth and leave roasting marrow bone for another day instead.
After roasting the carcass for 40mins I then popped it into the slow cooker, an hour later I went to bed but not first without lifting the lid to give it a stir, yuck did it stink
hoped it taste better then it smelled.
After 12hrs it was done, after allowing it to cool I took a taste, not bad, at least its drinkable.
Have to admit there was a bitter taste which mad me question had I over used the apple cider vinegar or perhaps too much black corn pepper.
As the day went on I began feeling sick, all night long I had become very unwell, hardly slept a wink
next morning I had to ring into work to let them know I wouldn't be in.
At this stage the broth should of Gelled, it had not but instead there was what seemed like a cloud of some sort of fungus was growing within the jar, growing by the hour, still ungelled so at this stage I doubt it shall.
At this stage I'm convinced I've poisoned myself .....
but since you can't kill a bad thing, as you can see I'm still here
not rightly better but thankfully I've survived the worst.
Anyway......
I don't yet want to give up on bone marrow broth or roasting so if anyone is familiar with the recipe I'd appreciate anyone's advice as to where could I of gone wrong
I'm guessing the apple cider vinegar unless of the fault was with the carcass.
Comments (15)
Only, I think you might have broken a few cardinal food hygiene rules with a food stuff known for it's pathogens.
When you cook meat it should reach a temperature of about 65C in the centre to be safely consumed.
Once you've cut the chicken off the bones you need to get it down to 8C within 90 minutes and into a fridge, ideally at 2-5C before reheating it, or at least put it straight into boiling water before it cools below 65C which is tricky.
If you want to roast the carcass first it must reach at least 70C and then it needs to go straight into boiling water, not cold water in a slow cooker
When you reheat meat, it should be piping hot before consuming. Leaving it reheat slowly in a slow cooker that doesn't boil the food vigorously means you may be providing pathogens the ideal evironment to multiply and not heating it up high enough, or for long enough to kill them off.
Once you've made your bone broth it should be cooled to 8C within 90 minutes before being refrigerated at 2-5C. It must not be reheated for a second time and is only any good for consuming cold.
You'd be better off using raw bones that have been kept refrigerated at 2-5C. I doubt your butcher refrigerates his waste which is why he didn't have any bones to give you.
Roast the raw bones until they reach 70C, put them straight into boiling water, preferaby on the hob and simmer. Cool your broth when it's cooked to 8C within 90 minutes (stand your pan, or storage containers in cold water, with ice if you've got it to speed the cooling) and get it into the fridge at 2-5C. Using this technique, you've only cooked the food once so you can reheat it to piping hot for consumption.
Prions
The active ingredient in Mad Cow, Kuru, Chronic Wasting and a dozen other names for an animal (or human) who has consumed enough prions to begin climbing Jacob's Ladder with death not far in the future.
Prions are a (basically) left handed spiral protein that mates nicely with the proteins found in such places as brain tissue, trunk nerves and bone marrow cells. They do not normally accumulate in muscle cells in significant numbers. Like all proteins they tend to grab components from around them and use them to replicate endlessly. Because it is a protein and not a virus or an invading cell no animal on Earth has antibodies that can negate their effect. They are not the right handed twist proteins our bodies need for healthy function, but they look enough like them so our (all animal (and fish)) cells try to use them. Needless to say, when building a brick house you don't wish to use red blocks made out of Styrofoam. Even less, self replicating Styrofoam blocks. The inclusion of Prions in a cell results in a loss of function. Our bodies use proteins for many different things. Surplus proteins are released back into the circulatory system. Over time as the number of prions in a host animal grow larger two things happen. Prions find their way into the excretion systems and the host animal excretes some in both urine and fecal material. Meanwhile as they begin to infest nerves and bone marrow cells the animal begins to experience side effects. The observable side effects most often manifest by strange behavior and in humans increased palsy and impaired brain function. There is no cure. There is no way of removing prions from a host. Ultimately as the number of prions accumulate in the host, the host will die.
If a dead host is eaten the prions will of course begin to accumulate in the next host. Animals such as deer, rabbits, cows, dogs & cats that lick or consume the droppings or carcass remnants of the prion affected animal may themselves eventually succumb to a prion buildup. How fast the rush towards death is run is directly related to how many prions have lodged in the new host's body.
It is worth noting it is possible to salt a field with prions so that all future crops grown there will contain prions in the harvest. It is a great military weapon if you wish to eliminate a country's population in a 20 year span. Just put it in their primary grain or fruit fields. Like a lethal virus of course due to exported food stuffs there is no controlling where it spreads. It is not yet known if one side or the other has salted yet the grain fields of Russia or Ukraine or even China or the US. Given the crazy things some bloggers write it is quite possible some of them have high prion concentration in their brains.
In the US a resident of West Virginia who was known to almost exclusively eat deer meat and often made marrow soups died of prions about a decade ago. The US Dept of Agriculture had stupidly allowed an experiment with Mad Cow disease in Colorado to expand out of control when local deer, antelope and elk merged with the herd of very sick cows at feeding time. Prion poisoning has since been observed in wild deer, elk, rabbits and even fish across much of the US. Some states have mandatory testing of hunted animals, some do not. Many states have prohibited licensed butchers from selling deer or beef bones. Calves brains are no longer sold in US supermarkets. Etc. No one I know of tests the corn or wheat grain in bread, or beer.
Death awaits us all anyway, but dying like someone in the final stages of Alzheimer probably doesn't appeal to many.
Tarting it up yourself that is.
The worst with convenient foods, despite what it says on packaging we are trusting such is free range/ organic as stated which is A MUST when it comes to bone broth.
I believe apple cider vinegar is also another as its the main ingredient needed to draw out the benefits in the marrow
Prions
The active ingredient in Mad Cow, Kuru, Chronic Wasting and a dozen other names for an animal (or human) who has consumed enough prions to begin climbing Jacob's Ladder with death not far in the future.
Prions are a (basically) left handed spiral protein that mates nicely with the proteins found in such places as brain tissue, trunk nerves and bone marrow cells. They do not normally accumulate in muscle cells in significant numbers. Like all proteins they tend to grab components from around them and use them to replicate endlessly. Because it is a protein and not a virus or an invading cell no animal on Earth has antibodies that can negate their effect. They are not the right handed twist proteins our bodies need for healthy function, but they look enough like them so our (all animal (and fish)) cells try to use them. Needless to say, when building a brick house you don't wish to use red blocks made out of Styrofoam. Even less, self replicating Styrofoam blocks. The inclusion of Prions in a cell results in a loss of function. Our bodies use proteins for many different things. Surplus proteins are released back into the circulatory system. Over time as the number of prions in a host animal grow larger two things happen. Prions find their way into the excretion systems and the host animal excretes some in both urine and fecal material. Meanwhile as they begin to infest nerves and bone marrow cells the animal begins to experience side effects. The observable side effects most often manifest by strange behavior and in humans increased palsy and impaired brain function. There is no cure. There is no way of removing prions from a host. Ultimately as the number of prions accumulate in the host, the host will die.
If a dead host is eaten the prions will of course begin to accumulate in the next host. Animals such as deer, rabbits, cows, dogs & cats that lick or consume the droppings or carcass remnants of the prion affected animal may themselves eventually succumb to a prion buildup. How fast the rush towards death is run is directly related to how many prions have lodged in the new host's body.
It is worth noting it is possible to salt a field with prions so that all future crops grown there will contain prions in the harvest. It is a great military weapon if you wish to eliminate a country's population in a 20 year span. Just put it in their primary grain or fruit fields. Like a lethal virus of course due to exported food stuffs there is no controlling where it spreads. It is not yet known if one side or the other has salted yet the grain fields of Russia or Ukraine or even China or the US. Given the crazy things some bloggers write it is quite possible some of them have high prion concentration in their brains.
In the US a resident of West Virginia who was known to almost exclusively eat deer meat and often made marrow soups died of prions about a decade ago. The US Dept of Agriculture had stupidly allowed an experiment with Mad Cow disease in Colorado to expand out of control when local deer, antelope and elk merged with the herd of very sick cows at feeding time. Prion poisoning has since been observed in wild deer, elk, rabbits and even fish across much of the US. Some states have mandatory testing of hunted animals, some do not. Many states have prohibited licensed butchers from selling deer or beef bones. Calves brains are no longer sold in US supermarkets. Etc. No one I know of tests the corn or wheat grain in bread, or beer.
Death awaits us all anyway, but dying like someone in the final stages of Alzheimer probably doesn't appeal to many.
seems interesting even if a bit fearful its going to contradict some of the good things I've heard about bone broth
later.
Hope you're feeling better.
You're not used to it. Please take care. :
It’s also good for one’s health they say depending on the source of info and how long it is cooked for to extract the maximum collagen.
Though it’s a good addition to many dishes adding great flavour, especially to homemade soups.
Only, I think you might have broken a few cardinal food hygiene rules with a food stuff known for it's pathogens.
When you cook meat it should reach a temperature of about 65C in the centre to be safely consumed.
Once you've cut the chicken off the bones you need to get it down to 8C within 90 minutes and into a fridge, ideally at 2-5C before reheating it, or at least put it straight into boiling water before it cools below 65C which is tricky.
If you want to roast the carcass first it must reach at least 70C and then it needs to go straight into boiling water, not cold water in a slow cooker
When you reheat meat, it should be piping hot before consuming. Leaving it reheat slowly in a slow cooker that doesn't boil the food vigorously means you may be providing pathogens the ideal evironment to multiply and not heating it up high enough, or for long enough to kill them off.
Once you've made your bone broth it should be cooled to 8C within 90 minutes before being refrigerated at 2-5C. It must not be reheated for a second time and is only any good for consuming cold.
You'd be better off using raw bones that have been kept refrigerated at 2-5C. I doubt your butcher refrigerates his waste which is why he didn't have any bones to give you.
Roast the raw bones until they reach 70C, put them straight into boiling water, preferaby on the hob and simmer. Cool your broth when it's cooked to 8C within 90 minutes (stand your pan, or storage containers in cold water, with ice if you've got it to speed the cooling) and get it into the fridge at 2-5C. Using this technique, you've only cooked the food once so you can reheat it to piping hot for consumption.
Hope you're feeling better.
You're not used to it. Please take care. :
Having said that, I could do with a nice hot bowl of chicken soup, minus the bones
As always, good seeing you Timo
It’s also good for one’s health they say depending on the source of info and how long it is cooked for to extract the maximum collagen.
Though it’s a good addition to many dishes adding great flavour, especially to homemade soups.
Anyways, thanks for your recipe but I think I'm going to step away from bones for a while or at least till I digest all of what ken is talking about and its truth
Nice seeing you Oxy
but you should never feel pressurized into uploading your picture if you'd rather not.
people around here steal them and use them elsewhere.
Anyways, thanks for your recipe but I think I'm going to step away from bones for a while or at least till I digest all of what ken is talking about and its truth
Nice seeing you Oxy
but you should never feel pressurized into uploading your picture if you'd rather not.
people around here steal them and use them elsewhere.
I put up my photo occasionally then whip it off. Sometimes I just feel like doing something different.
Agree about Ken’s post.
Maybe not relevant but there are alot of products out there to support ones collagen etc, in the form of powders, usually bovine or fish. Though I will not go near them, as I am weary of the contents. So broth every now and then, even a vegetable one.
Now seaweed you mentioned somewhere does interest me, so some further reading is in order.
Here is a Wike article about how Mad Cow (called BSE on that side of the pond) resulted in a ban on beef products with bones. There the original cause was feeding the cows food that contained minced up parts of infected animals (including chicken) with their grain as that food was cheaper to buy.
One can still buy T-bone steak and Prime rib in the US (as well as beef short ribs), but as I indicated above, good luck still finding calf brains or stew bones in much of the US.
Because it offends the egos of those in barren Western US states to learn there is nothing special about them, producers of cattle in the Eastern US states are not, even if they sometimes wear cowboy boots, a cowboy hat, dungarees and a six shooter on their side, called cowboys. My neighbors are instead called farmers. That their working days are pretty much identical is considered socially irrelevant.
One of my neighbor's properties. <The bulls can be aggressive, so Danger Will Robinson, Danger.> Caution, alertness and knowing what you are doing is strongly suggested before climbing this fence.
Regarding chickens. Birds are thought to be somewhat immune to Prion disease. It seems however to be about what they are eating. There has been testing of chicken and ducks with nothing found as this article implies.
However, this 2018 report shows some folks did successfully infect chicken with prion disease (skip to the last sentence of the Abstract to avoid chemical DNA mumbo-jumbo.
Anyway, a lot of rural Americans raise cows (or goats or pigs or sheep) for sale as meat. Our USDA and FDA regulate the process. Prions build up over time. Due to mad cow (BSE) disease the current regulations prohibit the sale for use as meat of any bovine more than two years old. They also need to be registered and have a vaccination history.
I put up my photo occasionally then whip it off. Sometimes I just feel like doing something different.
Agree about Ken’s post.
Maybe not relevant but there are alot of products out there to support ones collagen etc, in the form of powders, usually bovine or fish. Though I will not go near them, as I am weary of the contents. So broth every now and then, even a vegetable one.
Now seaweed you mentioned somewhere does interest me, so some further reading is in order.
the rest of us females around here, are back in with a chance again
feel a need to compliment you on your beautiful hair and before you think anything, I'm not that way inclined
Sometimes I too like to say or do something different and if that includes whipping out a compliment, then so be it .... its seldom and rare it happens and thanks be to God for that.
Apart from who it may of been fed to
I'm sure there is much truth in Kens comment, otherwise he would not of said it, I do plan to get back to it later but at the moment I'm too lazy to research it and compare it to why other professionals say bone broth is healthy.
Scientifics studies have confirmed why seaweed baths have proven helpful for certain health conditions and why we should use them to maintain ones wellbeing ... you should google the benefits, your bones might thank you that you did.
seems interesting even if a bit fearful its going to contradict some of the good things I've heard about bone broth
later.
Good luck.
Plus they are related to Cruetzfeld Jacobs disease which is Mad Cow and has similar symptoms to Alzheimer which in on the rise.
It literally takes decades for the disease to show symptoms.
Off hand why Bone Broth?
What ailment is supposed to help? Joe Rogan is a fan of Elk meat because of the protein density. I suppose Reindeer is similar.
Or Apple cider Vinegar daily and Diatomaceous earth daily.
Or Coconut oil.
QiGong too.