I would like to start consuming chicken bone broth for health reasons, but there are some difficulties with this plan I'd like to resolve. Where is the best p
Is it just for decoration, or does it serve a purpose?
I am tinkering with my stock recipes. For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches
When I was growing up, my mother had a massive, MASSIVE cleaver that she kept in the kitchen. It was immense and heavy. My father had gotten it when he worked i
I just finished making a beef broth stew with a big ol' soup bone. I left the random scraps of muscle and stuff attached to the bone while it cooked, and now I'
I need to cut various types of bone for its marrow (ie, leg of lamb, or pork bone). I'm wondering what type of tool would accomplish this safely. I've considere
When attempting to cook bone broths, what is the correct technique of breaking up long bones which do not fit inside the crock pot? I can think of hammering o
I often make chicken bone broth using a simple recipe of chicken backs, chicken feet, water, apple cider vinegar, parsley, salt. Ingredients are organic. The
I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety o
I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor. I know you can
I'm trying a beef bone broth recipe that is short on details... it basically says to cover the bones with water and simmer for 48 hours in a slow cooker. Based
I'm looking to start eating fish but I have never prepared any and never ate any except for smoked fish. I went to the store and saw that at least where I live,
I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to m
I have seen people say pressure cooking and tin canning only softens bones in small fish making them edible, however I also read it works for bigger fish. Do y
As the question states, are there any. I know things like sardines require pressure cooking or canning but what about thuings like anchovies or other, is the b
My question is regarding fresh sardines not canned. I've recently been eating fresh and obviously the bones are not chewable like the canned ones. I notice th
Suppose I was to cook some fish bones and make them soft. If I wanted to use them in the future what would be the best way to store them? Do I freeze it in wh
I'm wanting to eat fish bones. What is the best way to cook them? I imagine it is deep frying if you want quick though it's messy with oil. I had another tho
As the question states. I believe a mortar and pestle is more for things like nuts, seeds etc. is that the case or will it easily make fish bones e.g. sprats,
I want to cook whole fish in a soup and get the bones soft. According to some answers pressure cooking will soften bones. however by the time this has happene