Soups: Can I leave bones in indefinitely?
Taste and appearance aside, is there anything wrong with leaving bones in a soup indefinitely, ie all throughout cooking, cool, refrigeration, freezing, reheating and consumption. I'm wondering about nutritional aspects.
I like making soups like this: -Pile of bones, cover with water, add some vinegar, bring to a boil, simmer, let it rip for 2 hrs, add veggies and spices, maybe coconut oil (I like it =). Let it rip another hour. Cool, refrigerate. Then I have a bowl every day.
I notice the bones get softer over time, so are there more nutrients coming out even after cooking?
Basically I want maximum nutritional effect. Spices can hide any bad taste.
Best Answer
I always leave bones in stews and stocks, even when freezing. I don't think there is anything in bones that would accelerate spoilage, specially after being cooked for so long in high temperatures.
Nutritionally, I think there are two factors to consider
Bones are composed by a matrix of proteins and minerals. Cooking denaturate some of the protein tissues adding flavour and nutritional value (amino acids) to the broth. The longer you cook, the more you extract, until reaching a threshold. Hervé This has interesting experiments where he weights a piece of meat after different times of cooking and measure the 'flavour' it delivers by seeing how much weights it lost over cooking time. His conclusion is that cooking over this threshold is worthless. The same is true for vegetables, and probably for bones, each with a different threshold.
What make bones hard is the mineral matrix, composed by calcium among others. The reaction between acetic acid (present in the vinegar) and the calcium produce calcium acetate which is soluble in the stock, weakening the bones and making them softer. Maybe someone can add on that, but I am not aware of the nutritional value of sodium acetate.
So I would bet that leaving the bones in the stew can be at most beneficial. If you have cooked enough, it will probably not make much difference. If you have not cooked enough, the process of reheating with the bones will bring additional flavour and nutrition.
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If you have cooked enough, it will probably not make much difference. If you have not cooked enough, the process of reheating with the bones will bring additional flavour and nutrition. Show activity on this post. Not in indefinitely.How long can I leave bones in broth?
With that said, longer is not always better. There is no need to simmer your bones for any longer than 24 hours. Refrigerate the soup overnight and remove the fat layer from the top. Of course, you don't have to do this.Do you leave the bones in chicken soup?
After you've dined on a whole roasted chicken or even just a few bone-in parts, don't waste the bones! Chicken stock made from the bones is a delicious foundation for soups and sauces. You can freeze or pressure can it for future use.Can you leave bones in broth overnight?
Fill slow cooker to top (or at least to cover bones) with water. If using apple cider vinegar, add to pot too. Cook on low 12-24 hours. Strain and drink/use broth or store in fridge or freezer.Can I leave meat on bones for bone broth?
You can\u2014roasting will impart a rich flavor and color to your broth\u2014but you don't have to. If you choose to roast your bones first, place them in a pan in an oven set to 350 degrees, and roast for one hour before continuing with your favorite broth recipe.The Full Dustin and Suzie NeverEnding Story Scene | Stranger Things S3
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Answer 2
Not in indefinitely. Fridge time is like 4 days and freezer a month.
I leave in small bones when I make a stew with a whole chicken.
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