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I have never seen this kind of stuff. I believe the use case for this is similar than someone would use these?
This is the thing my parents used, I do not, but I am totally missing this ingredient in my cooking.
The Knorr stuff "quality ingredients" are mainly palm oil, salt and flavour enhancers.
Well, Iām not sure because I never used this, but if you say thatās whatās in the ingredientsā¦ I would not use it š«£
Here is how I make my broth š
INGREDIENTS:
- Grass fed beef bones (sliced)
- 2 White Onion
- 6 Large Carrots
- 2 Celery Stalk
- 2 Garlic Clove
- Bay leafs
- Olive oil
DIRECTIONS:
1. If bones are frozen, let them defrost
2. Pre heat the oven to 200
3. Line a baking sheet with parchment paper, place bones on pan/ paper, drizzle oil over bones
4. Bake bones for 30 minutes (15 minutes on one side then flip bones onto other side and bake for 15 more minutes)
5. While bones are baking, wash and chop all veggies (they donāt have to be perfect because you will not eat them, we are just taking all nutrients from them. If you want to add veggies later to the broth you can add fresh new veggies in the end).
*****NOTE: If you don't want to bake the bones you don't have to, I just think it makes the soup yummier, but it's also yummy if you don't bake the bones.******
6. Put chopped garlic and onions In a big pot, (I make enough for the whole week, this makes me 2 big potsā¦ if you want less just cut everything by half) add olive oil and let them simmer.
7. Add the carrots and celery to the pot and a little bit of water so they can start cooking (if you add too much water it will splash out and burn you when you add the bones).
8. When bones are done baking, add baked bones to the pot and cover bones with water + bay leaves.
9. Allow this to boil, once it comes to a boil you can lower the heat and allow it to simmer for a few hours. You will need to keep adding water.
10. Then for a day and a half I just keep adding water and allowing the soup to cook on medium heat.
11. After a day and a half I allow the soup to cool down a bit. Then I scoop out all bones and veggies and strain the soup through 2 strainers into glass bowls.
12. Put the glass bowls in the fridge and let sit over night. (The soup should not be hot, should be room temperature).
13. When you check on the soup (from the fridge) it should have a solid layer of what looks like butter š§ on the top, you need to scoop that off of the top and throw it away (I think itās the fat, but itās not needed and will make the soup too oily).
14. Now you can serve the soup and add salt as you wish.
Note: The ājigglinessā of your bone broth depends on the types of bones you use. If you are using only femur bones, then your broth is not going to be so ājigglyā. If you are using other bones like knuckle bones with tons of tendons and ligaments involved, this will likely result in a very jiggly broth. This is due to the large amount of collagen thatās extracted from those ligaments and tendons.