ducks4you
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@ninnymary , this broth was Really dark, but the other time I made pork broth it was dark, as well.
Eldest DD, the CHEF, has been studying up on recipes, and So many of them call for broth. She got me started making broth early this year, and it was the 2nd time that I used my pressure canner.
Broth is the basis for many recipes. Certainly it makes sense to boil pork in pork Broth instead of water. The taste of the pork ribs is greatly improved by it, IMHO.
Although DD isn't picky about matching the meat broth To the particular meat, I have canned pork broth, chicken broth, turkey broth and beef broth. I even made a small batch of lamb broth after Easter this year.
I call it beef broth even if I use leftover steak bones to make it
Many recipes call for chicken broth. Next time I make it I intend to buy a package of chicken legs and cook them down.
In preparation for broth making I have begun to freeze the bones with vegetables, like leftover onion pieces from an onion cut up for a hamburger meal, the ends cut off of green beans, carrot scrapings, and any old vegetables that might otherwise be composted. At My place I have PLENTY to compost, so I don't need them.
I wore out my oldest crock pot this year making broth!
The next oldest crock pot might be wearing out, too, but I will replace it, if necessary, bc my newest crock pot needs to be ready to make winter time crock pot meals, like corned beef, so I don't want to break That one. It has a timer and you can lock the lid on it for transport. This one isn't too pricey.
The idea of meat broth is to boil out every bit of nutrition that you can get get of meat bones. Cooking the bones down with vegetables adds subtle flavor. It's great to make vinegar slaw and keep the damaged leaves Just to add to stock, and you KNOW that you are getting nutrition from the cabbage while you are eating some other meal.
Eldest DD, the CHEF, has been studying up on recipes, and So many of them call for broth. She got me started making broth early this year, and it was the 2nd time that I used my pressure canner.
Broth is the basis for many recipes. Certainly it makes sense to boil pork in pork Broth instead of water. The taste of the pork ribs is greatly improved by it, IMHO.
Although DD isn't picky about matching the meat broth To the particular meat, I have canned pork broth, chicken broth, turkey broth and beef broth. I even made a small batch of lamb broth after Easter this year.
I call it beef broth even if I use leftover steak bones to make it
Many recipes call for chicken broth. Next time I make it I intend to buy a package of chicken legs and cook them down.
In preparation for broth making I have begun to freeze the bones with vegetables, like leftover onion pieces from an onion cut up for a hamburger meal, the ends cut off of green beans, carrot scrapings, and any old vegetables that might otherwise be composted. At My place I have PLENTY to compost, so I don't need them.
I wore out my oldest crock pot this year making broth!
The next oldest crock pot might be wearing out, too, but I will replace it, if necessary, bc my newest crock pot needs to be ready to make winter time crock pot meals, like corned beef, so I don't want to break That one. It has a timer and you can lock the lid on it for transport. This one isn't too pricey.
Robot or human?
www.walmart.com
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