Paleo Diet and Paleolithic Diet Questions & Answers

Question

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Let me see if I've got this straight. Adding vinegar to bone broth helps leach the minerals out better, but it also makes it stink to high heavens while it's cooking. You can make it without vinegar, but it will require longer cooking time to get the minerals out. Does that sound about right?

flag	asked Jul 22 2011 at 6:29 turkeytyme 4,123●6●18

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how much are you using? in a big pot full of a couple of carcasses and full of water i give it one glug. maybe 2T max. it never smells. – being Jul 22 2011 at 13:46

Ditto, I just just a splash. You shouldn't notice the smell or flavor. – UncleLongHair Jul 22 2011 at 17:26

same here, no smell ever – ben61820 Jul 22 2011 at 21:05

andrew · Answer 1 · 2011-07-22 08:46:42Z UTC

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I use the juice of a lemon, squeezed, and I add the squeezed shells to the bones water etc, not vinegar. Smells nice, tastes nice and adds various things including pectin.

answered Jul 22 2011 at 8:46

andrew
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How's the flavor? Does the final product taste lemony? – turkeytyme Jul 22 2011 at 12:11

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I add a whole lemon quartered to my stocks. I never taste the lemon, but the broth is incredible. – Nita Jul 22 2011 at 14:07

Ditto the quartered lemon, esp with chicken stock. It leaves a nice salty/lemon undertone. – Marie Jul 22 2011 at 15:41

turkeytime, yes, there is s light lemon taste, which I like. But only slight. I don't like the vaguely vinegar taste from vinegar though. – andrew Apr 14 2012 at 15:59

score 5 · Answer 2 · 2011-12-18 18:30:31Z UTC

I cook my grass feed beef bones for four or five days and then grind (actually squish) up bones for plants and cat's bone meal,( when I don'T give her real meaty bones.) I Never use acid. Way back at my personal Paleo "Genesis" I read quite a few science type articles debunking the vinegar/lemon juice theory. The "consensus" of the authors was that the few tablespoons of household acid were way too mild to make a difference. In fact , if you think about, you might not want it to be strong enough to actually make a differnce. The acid used by comercial bonemeal producers( BIG BONEMEAL? ,I suppose you'd call them) would be adifferent story. They don't let 4 gallon pots simmer for four days on a back burner. They use ACID, real industrial MotherF*cker ACID! Probably takes a few hours!!....So experiment and see if these so called MAVINS were(are) correct. I've put my chips on them for now, but I'm willing to use acid if convinced......I'm not convinced soley because Sally Fallon tells me so. While I admire Weston Price and Pottenger(and his cats) greatly, I'n not so quick to yield to everything the modern WPclones have to say. I enjoy going to their pot luck dinners, and Tom Cowan MD's website is excellent, but....they don't "look" like they are on the cutting edge of nutrition like Paleo People are. I prefer to stick with" my kind".:)

Shari Bambino · Answer 3 · 2011-07-22 12:21:53Z UTC

The WAPF recipe is 2 TBSP vinegar for 4 quarts of water for chicken stock and 1/2 cup for 4 OR MORE quarts of water for beef. I think they are assuming that you're going to use much more than 4 quarts of water in your pot so they upped the amount of vinegar. I've never used that much for 4 quarts of water. Honestly I'd cut down on the amount of vinegar you're using and that get rid of the problem while still giving you a high quality end product.

CaveRat · Answer 4 · 2011-07-22 07:37:55Z UTC

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For what it's worth I don't use much vinegar - maybe half a cup in a big pot - and it doesn't smell at all.

MY question, is there a nutritional difference between different acids? For instance lemon juice instead of vinegar?

answered Jul 22 2011 at 7:37

CaveRat
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wjones3044 · Answer 5 · 2011-07-22 11:31:40Z UTC

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White wine vinegar. Not too much (several tablespooons perhaps).

answered Jul 22 2011 at 11:31

wjones3044
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Jan · Answer 6 · 2011-07-22 16:36:02Z UTC

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I havent seen the need to add vinegar. I cook the stock in pressure cooker and it does such a good job of softening bones, even beef knuckles, that you can even eat them if you desire. Only takes like under 3 hours for beef and an hour and half for chicken.

answered Jul 22 2011 at 16:36

Jan
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	WAPF recommends simmering for several days as it extracts more minerals from the bones. Pressure cooking is not generally recommended. – Lizzish Jul 23 2011 at 2:39
	Can't see why not to use pressure cooker - I don't, usually, but I can't see any reason why it should be bad. But 3 hours seems a long, long time - when I pressure cook stock, I go about 40 minutes. And the stock gels well, which I take as the hallmark of a good stock. – andrew Apr 14 2012 at 16:01
	My concern is flavor, how do you maintain a bright flavor after cooking for days? This is rhetorical btw. – polynesian_metal Dec 19 at 19:50
	If you cook for days, flavours will be lost. But maybe theres is more minerals, for beef bones 2h 30mins is enough to bring all the flavour from meats and bones. If you taste them, they taste almost nothing as all the flavour is in the liquid. Some evaporate too, so keep the lid on as long as it has cooled to room temperature. – Jan Dec 21 at 5:34

Grocket · Answer 7 · 2011-07-22 18:58:13Z UTC

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Bragg Apple Cider Vinegar, just a few tablespoons. Is it paleo? Probably not but it is a real/fermented food and it gets the job done.

answered Jul 22 2011 at 18:58

Grocket
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	thats what I use. no smell either. – ben61820 Jul 22 2011 at 21:05
	Why not 'Paleo' - I am curious? – Michael Apr 14 2012 at 12:38

CulinaryCaveGirl · Answer 8 · 2011-07-22 11:43:05Z UTC

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I use lemon juice instead of vinegar. (Half a cup for 4 qts of water) Besides that, I follow the WAPF recipe and it comes out perfect!

answered Jul 22 2011 at 11:43

CulinaryCaveGirl
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Michelle Porter · Answer 9 · 2012-04-14 12:35:33Z UTC

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It is my understanding that the vinegar assists in leeching the nutrients out of the bone. Only a small amount is needed: 2T for 3.5Q prepared stock.

http://www.rebeccawood.com/recipes/bone-stock-gelatin

answered Apr 14 2012 at 12:35

Michelle Porter
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LiciaH · Answer 10 · 2011-07-22 19:55:32Z UTC

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Great info on making bone broth. If I can ever find a source for bones that aren't from a CAFO, I'll be sure to try it out.

answered Jul 22 2011 at 19:55

LiciaH
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I've made decent broth with bones from grocery store rotisserie chickens. It's not ideal, but CAFO broth is better than no broth at all. Just make sure you skim off and discard all the fat, definitely don't use it to cook with like you would good grass-fed beef tallow. – Lizzish Jul 23 2011 at 2:40

Huey · Answer 11 · 2011-12-18 19:14:33Z UTC

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I used too much vinegar once and I thought the result was like candy. Not something you wanna do every time, but hey, once in a while it's a treat.

answered Dec 18 2011 at 19:14

Huey
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Hack My Bone Broth: Vinegar vs. no vinegar

11 Answers