Heyyy!!! Couple things and a question (or two)!
- Costco is carrying a pressure cooker similar to Instant Pot and it’s super cheap - $70.
- I’ve only made bone broth with beef bones so far. I do 120 min on high pressure. When the bones come out, they still have some ooey gooey bits. I have no idea if it’s fat, collagen/connective tissue, or a combo of the two, but it’s delicious. Does anyone know if all the fat would have been broken down at that point and it’s more likely connective tissue…or not?
- I don’t know where I saw this idea, but I poured a bowl of it, then added a Tbsp of heavy cream…HOLY DELICIOUS CREAMY SOUP!!! Please do this, you will be so happy. (Oh - and I haven’t skimmed the fat off the top yet, so it’s fatty and creamy. Does everyone chill it, cut the fat off and use it as beef tallow?)
- How much should the bones break down (for beef)? Also, for chicken, do the bones break down ALL the way?