Re: Making calcium rich bone based soup stock

In article <1128069940.049663.160860@xxxxxxxxxxxxxxxxxxxxxxxxxxxx>,
"Fay" <fay42ster@xxxxxxxxx> wrote:

> I've been searching the web on this topic and been finding a great deal
> of crap and very little reliable information.
>
> What I've gathered so far is that the bones should be at least cracked
> and ideally smashed. Half a cup or so of vinegar should be added to
> dissolve out the calcium. Because the acetic acid boils off this should
> first be left overnight to soak cold. Then it should be boiled for at
> least two hours which removes the acetic acid and leaves the dissolved
> calcium.
>
> Is this on the right lines? If I want to get the most calcium should I
> soak it for longer? Should I boil it for longer?
>
> What about pans? With this much vinegar should I avoid aluminium pans?
> Should I avoid metal pans altogether and soak in a glass bowl? Would
> boiling it in an iron pot or a stainless steel pot be better?
>
> I'm interested in getting enough calcium into the bone stock that soups
> made from it will be a useful calcium supplement for a post-menopausal
> woman. Is there a way of estimating how much calcium I can get like
> this? Is there a way I can measure calcium content in the kitchen?
> Would it matter if I got too much?
>
> Fay
>

No, it does not matter if you get too much.
It'll be excreted...

Here is how _I_ make a delicious bone stock, suitable for using to cook
rice or make rich stews and soups.

Place a plastic bin in the freezer and save all bones, Beef, pork,
chicken, duck, turkey, it does not matter.

When you have enough bones to fill a pressure cooker about 2/3 full, put
them in there and add water to just cover the bones. To that, add one
large chopped onion, 3 cloves of minced garlic (or 1 tsp. of garlic
powder), 4 chopped ribs of celery and some ground black pepper to taste.
A bay leaf or two is also appropriate as are any herbal flavorings that
you like. Basil, Thyme, Parsley, etc.

Put the lid on and bring the pressure cooker up to pressure. Allow to
pressure on high for 30 to 40 minutes.

Turn off the heat and allow to cool.

Strain out the bones and let them cool. Harvest any remaining meat and
melted cartalige, and the veggies. Add them back to the broth.

Go from there with soup/stew recipes and this also freezes well. Once
the broth has cooled, you can skim off the fat as well.

The broth will be rich in calcium and phosphorous and taste really good
if you did it right.

Salt to taste.

Pressure cookers for bone stock are FAR more efficient than boiling!
Faster too.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
.

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