Oddbean new post about login | logout I’ve been making my own bone broth for some time and have always removed the layer of film that forms on top after it cools and solidifies. However, as I’ve recently started making beef tallow lotion, I’m curious about this layer. Is it simply fat that could be repurposed, or is it something undesirable that should continue to be discarded? #AskNostr #BoneBroth #BeefTallow #Foodstr https://i.nostr.build/TVDWYm6a0UbkaZOq.jpg
Discarded!?! It’s fat. We break it into chunks and use it for frying eggs. 😋
It would be safe to consume with the broth, but unless you blanch and then rinse the bones first it may have an off taste. For skincare try triple water rendering suet. You will get very pure and smooth tallow that is not very “beefy” in smell.
I consume it. All goodness.
It's fat - fat floats. The only problem with the fat from broth is that the oil based flavors/smells can infuse into the fat. If you used things like spices, onion, garlic, tomatoes & peppers in your broth they will infuse with the fat. If you're just using meat & bones, it can be used to make tallow for cosmetics. When making tallow for this, I clean the fat to remove as much color & smell as possible but those strong flavors will never be removed.
Oh this is a valid point because I added garlic 🧄, onion 🧅, celery, …. Yeah it will smell lol I probably should not walk around with that kinda smell 😂🫶
You don't have much fat in there. I'd leave it in because it does carry a lot of flavor & beef fat is magic. I make mine in a huge pot with lots of fatty bones with just water & salt. The fat layer can be over an inch thick sometimes. It's only after I've removed the fat that I add spices & other flavors. Usually I reduce the water in the stock and freeze it into concentrated broth blocks. I then add it to sauces or use it as a base for soup.
As far as I know it’s fat. That’s assuming it’s good quality (ie organic, pasture raised, grass fed, etc) animal products you used. If it’s not then usually the chemicals and harmful stuff binds to fat easier than muscle, so the film on top could be tainted. That being said, I: 1. Leave a little in my broth so when I want it up I have that bit of extra flavor the fat provided 2. I freeze/refrigerate the rest and use it as a I would butter or coconut oil anytime I’m cooking eggs or vegetables wherein I want a little extra flavor…or simply as a non-stick agent
All organic products and for sure grass fed and finished ✅
Yea then it’s basically all good stuff to ingest/use in cooking. I don’t do beef bone broth as I prefer Turkey and Chicken but the solidified fat on top i just leave a little in and use the rest as “grease” for my skillet or extra flavor on veggies
