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Home Cooking

Bone broth mystery


Home Cooking 9

Bone broth mystery

kjbnyc | Sep 24, 2012 04:09 PM

After an adverse reaction to a medication that caused moderate tendinitis, I was recommened to consume a bone broth. I recently switched slow cookers and never thought that one change would cause such a big difference in the end product. I'm hoping someone here could offer advice as to what I should tweak with the new slow cooker to get that delicious broth I was getting with the old slow cooker. Here's my story.........

For the last eight months, I have been making a broth that consisted of bones (including marrow), carrots, celery and some apple cider vinegar. I would cook it in this slow cooker for the first 2 hours on high and the remaining 22 hours on low.

There wouldn't be much to skim off the top at any point. And towards the end of cooking, the broth would be slightly bubbling. I would strain it through a cheese cloth and leave it in the fridge overnight. Next morning, I'd remove the fat and store in various containers in the freezer.

I've recently made a batch in a new slow cooker - All other variables remain the same, i.e. food, process, etc. and yet there were some differing aspects that have me perplexed. The broth formed a film on top that I had noticed around 15 hours in. I scraped it off and it formed again several hours later. It also never bubbled up. Once cooking was done, the appearnce of the broth was different. It appeared to contain A LOT more sediment. Even after straining and cooling, there was a layer of sediment at the bottom of the broth, which had not been the case previously. I scrubbed the bones, just as I always do, so I really think it's the new slow cooker. Should it cook longer? Less? Are there any other tweaks you would recommened?

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