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by 4991 · about 8 hours ago

Hi. I am always making stocks and often freeze them. But I now have loads in the fridge which is two days old. How long will it stay safe to eat in the fridge? Thanks.

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Nance 0 · April 30, 2013 at 8:49 AM

I'll be interested in the other answers. Most of my broth is beef, with occasional pork or poultry. I've always been pretty cautious with it. When I make a large batch--and with me it's always a stew, not just broth. I eat the first 2 or 3 meals... (more)

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by 50 · about 8 hours ago

I'm having surgery tomorrow, and want to eat some beef stock post surgery to help healing. But I'm traveling, and don't have access to my normal bones. I also left my collagen powder at home. I bought some gluten free grocery store beef stock. Is... (more)

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jake3_14 0 · January 24, 2013 at 12:08 AM

If the store-bought stock is a thin liquid at refrigerator temperature, the collagen-forming compounds have been removed.

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by 229 · about 9 hours ago

Here's my sob story.... bought a nice organic free range chicken, using the slow cooker, got the meat off and was making some nice thick stock with the carcass and giblets.... let it simmer for a solid 36 hours.... strained it into some tupperwear... (more)

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ulcova 0 · May 17, 2012 at 1:28 PM

There are several aspects in your story that differ completely from how I used to make chicken stock (I can't eat chicken anymore but that's a different story, I now make beef stock exclusively). First I think you are not supposed to cook chicken... (more)

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by 557 · about 9 hours ago

what macronutrients compose bone broth? Assuming you take the fat out.. I figure proteins make the gelatin If they do are they even bioavailable?

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VB 0 · May 10, 2012 at 5:21 PM

In my observation EVERY traditional culture (EVERY ONE OF THEM) has bone broth with some minor variation. I believe bone marrow and calcium from the bone, as well as gelatinous carthledge have some very very important nutrients that cannot be... (more)

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by 1160 · about 9 hours ago

Having eaten several raw oysters, I find myself sitting on several large shells. Can I make stock from them? Dry and grind them down to a mineral powder? Anyone ever do anything with oyster shells besides tossing them?

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Anjie 0 · May 10, 2011 at 1:20 AM

If you happen to live near saltwater, let them dry and put them back out. Young oysters most readily attach themselves to spent oyster shells, helping to propagate the species. We dump them out near our dock to create a little oyster reef - it... (more)

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by 1702 · about 9 hours ago

I'm reading recipes across the net for how to use some marrow bones I luckily found at my meat counter this weekend. However, most recipes for soup / stock suggest skimming the fat off the broth once its done. I know it could be reserved for... (more)

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Erica_2 0 · April 04, 2011 at 3:52 PM

Skimming stock is usually done to preserve the clarity of the soup (the same principle applies to never bringing stock to a boil and instead letting it barely simmer at a "lazy bubble"). Personally I prefer the more unctuous nature of unskimmed... (more)

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by 4163 · about 10 hours ago

I've always heard homemade beef stock is a good source of minerals, which my diet is lacking in. I checked nutritiondata: http://www.nutritiondata.com/facts/soups-sauces-and-gravies/7213/2 And it seems like it doesn't have very much minerals at... (more)

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Matt_1 0 · April 29, 2010 at 12:19 AM

Its hard to say if nutritiondata is correct as methods of home preparation can vary so much. There seems to be little real scientific data on the nutritional composition of any stocks. The belief that it is packed with good things like minerals... (more)

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by 127 · October 23, 2014 at 4:08 AM

So, I'm somewhat incompetent at making broth; while it always gels over nicely, it's never clear. I think the root of the problem is the fact that I use a crock pot because I don't really want to run my gas stove for 12 hours or more. Although I... (more)

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andrew 0 · May 16, 2013 at 9:06 PM

Perfectly healthy and probably better for you. Clear broth is intentionally cleared - often with whisked egg white and crushed egg shells which remove "impurities" (for which read nutrients). I like broth / stock as it is !!!

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by 45 · October 23, 2014 at 3:57 AM

I always use the fat that I get from making broth for cooking, but recently, I realized that fats oxidize, not only from exposure high heat, but also from extended cooking time. I noticed that when I added some left over shrimp heads and shells... (more)

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Matt_11 0 · December 15, 2012 at 2:20 PM

I really doubt you had issues with your shrimp shell stock, at least from the fats. 1 pound of shrimp has but 2 grams of fat, only 0.7 grams of PUFA. Now, you're just talking shells, there's going to be essentially zero fat in there. It's very... (more)

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by 787 · October 23, 2014 at 3:21 AM

Howdy, hackers. I've been making quite a bit of chicken stock lately (using this recipe, more or less: http://crockpot365.blogspot.com/2008/01/homemade-chicken-broth-crockpot-recipe.html), and foresee myself making more in the future, since I... (more)

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luckybastard 0 · September 19, 2011 at 4:22 PM

AKD recently sent me this one using chicken feet that looks relatively easy. http://simplyrecipes.com/recipes/how_to_make_stock_from_chicken_feet/ (more)

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by 10919 · October 22, 2014 at 3:51 AM

Poland doesn't exactly have a whole lot of fresh seafood but it has some extremely delicious smoked seafood. Lately I've been buying large whole smoked fish, but I was previously assuming that the smoking process would make stinky broth. Does... (more)

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thyme 0 · October 29, 2012 at 9:25 PM

I've frequently used smoked fish heads to make a fish stock without smelling up my house in the least. I prefer the stock made from smoked heads for smoked fish dishes, like Cullen Skink. (more)

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by 1967 · October 22, 2014 at 3:37 AM

I was treated to a lobster dinner for my birthday. Much better than a cake, but it got me wondering. I've got the remains of 3 lobsters. Can I make stock out of this? I've got most of the shell and the head/body portion. Any suggestions on... (more)

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red_leaf 0 · June 08, 2012 at 11:48 PM

Y'know, lobster stock kind of sounds good. I bet it could make a great chowder or cioppino. I freeze mine in ice cube trays (I bet they make nice, bendy silicon ones) and pop the "meat cubes" out into a ziploc for freezer storage. That way, you... (more)

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by 561 · October 22, 2014 at 3:29 AM

I've got a veal stock on and the french recipes say to scoop off the scum on top as it cooks to get a clear, tasty, and I assume, good looking broth. Does this rid the stock of good joo joo in the marrow and other particles that might carry... (more)

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JitzGrrl 0 · January 09, 2012 at 4:34 AM

My copy of On Food and Cooking says stocks get cloudy due to small, broken-down bits of protein chains...cloudy or clear shouldn't have a substantive effect on the nutrition you gain. If you'd prefer a clearer stock, just start with cold water... (more)

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by 557 · October 19, 2014 at 3:39 AM

I heard chris masterjohn say one time that he wouldn't eat the fat from his stock that has been cooking for 10 hours. On the other hand, ive heard many people recommend saving the fat after the stock has cooled and using it as tallow. What do... (more)

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paleohacks 0 · April 18, 2012 at 2:24 AM

I'm sloppy and indifferent. I don't worry about skimming too much but I do try to get rid of most just because it has been in the crockpot for 12+hrs.

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by 5 · October 18, 2014 at 3:05 AM

I avoid eating vegetable stalks. Should I be eating them? Do they have any nutritional value? For some vegetables, the stalk is the vegetable (celery for example). But what about vegetables where the stalk is not considered the main edible part,... (more)

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Resurgent 0 · December 16, 2010 at 5:07 AM

Just like nose to tail eating for animal foods - A vegetable can be eaten from crown to root. Give it your own taste test.. it is different for every individual. I know people who would not eat a radish (root bulb) but saute the leaves and then... (more)

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by 1689 · October 16, 2014 at 3:14 AM

How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?

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Ashley_Roze_ 0 · June 15, 2011 at 12:15 AM

Totally depends on how long you cook it, how much was in each individual foot, etc. There really isn't a good way to standardize the measurements like processed food. Better to just have your broth every day and just trust your food.

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