That was where I went as well, but the better option for both is pressure cooking. It softens the bones considerably and you get delicious high calcium broth.
Do you know if the taste is different if it’s from a pressure cooker or just boiling ?
Broths i make are always bitter …but those from restaurants are good and if I buy it (in tin metal cans) in the store it is good. So, I am making something wrong, I don’t know what. I believe boiling for a long time makes it lose volatile perfumes and maybe there is oxidation from trapped oxygen ?
Most of my broths are the result of a complete refusal to throw away anything without using it, so I can’t give a definitive answer, but I rarely get a bitter broth. Definitely gamey, depending on the bones, but rarely bitter.
Methodwise, are you bringing it to a boil and setting it just a notch past simmering or are you strongly boiling it for the duration? Are you scooping off the floating protein foam which can otherwise stick and burn? Are you certain your ingredients are fresh enough? which veggies do you use? And how long are you boiling for? There are a lot of variables!
But… chicken or cow?
That was where I went as well, but the better option for both is pressure cooking. It softens the bones considerably and you get delicious high calcium broth.
Do you know if the taste is different if it’s from a pressure cooker or just boiling ?
Broths i make are always bitter …but those from restaurants are good and if I buy it (in tin metal cans) in the store it is good. So, I am making something wrong, I don’t know what. I believe boiling for a long time makes it lose volatile perfumes and maybe there is oxidation from trapped oxygen ?
Most of my broths are the result of a complete refusal to throw away anything without using it, so I can’t give a definitive answer, but I rarely get a bitter broth. Definitely gamey, depending on the bones, but rarely bitter.
Methodwise, are you bringing it to a boil and setting it just a notch past simmering or are you strongly boiling it for the duration? Are you scooping off the floating protein foam which can otherwise stick and burn? Are you certain your ingredients are fresh enough? which veggies do you use? And how long are you boiling for? There are a lot of variables!
Do you skim the foamy scum off the top of the broth? Do you roast the bones? Do you season your broth?
The taste shouldn’t really be different with a pressure cooker, it should just be much quicker.
Can you make gelatin at the same time?
Probably? You’re definitely getting a good extraction out of anything that breaks down bone.