Gelatin is a substance found in the bones, skins, and other connective tissues of animals. They are commonly found in soups, stews, and broths, as they occur naturally from cooking meat and bones. Commercial gelatin is made primarily from the skins and hooves. It is refined and purified to remove any flavors, leaving only the gelatin protein. Home cooks won't be able to produce clear, flavorless gelatin from the bones, but simple boiling can produce a very strong gel with a mild flavor, suitable for use in soups or sauces. .
First method :
3 kg of bones
1 teaspoon of black pepper
a teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of sage
3 teaspoons of bay leaf
3 teaspoons of table salt
Half a spoon of cardamom love
Place the bones in a large saucepan with twice its weight in cold water. This will be about 5 gallons. Depending on the size and shape of the bones, it may be necessary to use a little more water to keep them covered
Bring the pot to a simmer. When surface proteins coagulate on the bone, they will rise to the surface as a gray-brown membrane. The fat must be removed regularly, so as not to rise to the surface.
Bones simmer for six to eight hours. If necessary, add small amounts of fresh water to keep the bones submerged until the end of the cooking time.
Remove the bones from the pot, and filter the liquid through several layers of cheesecloth to remove any solids. Get rid of any grease that may float to the surface.
Return the liquid to the stove in a clean saucepan, and cook over a low boil until reduced by half. Transfer it to a smaller saucepan, and reduce by half again. Repeat twice until the amount of liquid is 1/16 of its original volume.t
Freezing of the reducing liquid
Cool the resulting liquid in a sterile container with a tight-fitting lid. The liquid will turn out to be a thick rubbery consistency with a mild meat flavour. Use it by melting it in a double boiler, stirring it in a small amount of boiling water, or adding it directly to soups and sauces..
The same procedure is used to make broths for soups and sauces. Add 5 lbs. of beef, veal, or oxtail, as well as 2 lbs. of coarsely chopped onions and 1 pound each of chopped carrots and celery.
If you follow the same procedure to filter and reduce the broth, you will end up eating a naturally intensely flavored beef jelly
To make the gelatin concentrate more neutral in flavor, "boil" the bones by boiling them for five minutes, then change the water and start over. This removes a lot of the loose protein and takes away some of the flavor of the meat
Spices and condiments:
To make bone broth soup tasty, seasonings, seasonings and spices are added to it. Fresh herbs are added 10 minutes before the end of cooking. Fresh herbs should be included in the dish within an hour. Vegetables should be added each time to allow sufficient cooking time.
Carrots, onions and celery go well with broth. They produce a wonderful taste and aroma. It should be cut into cubes. It is better to choose thyme, bay leaf and rosemary as spices. They are put into a bag or tied together.
Add turmeric, oregano, basil, dill seeds, and nutmeg to the broth. Don't add broccoli, kale, Brussels sprouts , cabbage , green pepper , and lettuce. These products make the broth bitter and not tasty. If the dish is prepared for medicinal purposes, then salt should not be added
How do you make beef broth? To do this, you need to prepare:
Bones - 1.5-1.8 kg.
Ribs - 800-900 g.
Apple cider vinegar - 0.5 cup
Water - 4 liters.
Ground celery - 3 stalks.
carrots - 3 pieces.
Parsley - 1 bunch.
salt to taste.
Put the seeds in a pot,
Add apple cider vinegar and water. Everything stayed for an hour. If there is little water and the bones are not covered with water, you need to add more. Celery is cut into several parts, carrots - into halves, and onions - into 2.4 parts.
Add vegetables and bring to a boil. Then the foam is removed when the broth boils. It is important to reduce the heat so that the product boils a little. Close the cap tightly. It is fermented for 24-72 hours. In 10 minutes, add parsley, spices and spices. The broth should be left to cool, after which it requires filtering. Bone marrow should be selected from large bones and added to the broth. This completes the preparation of the dish. Broth can be used to make soup
Cooking chicken broth
Chicken broth itself is considered healthy. But if you add other ingredients to it, it will be tastier and more nutritious. for cooking,
It is advisable to take the soup set, although the fillet dish is cooked. To make the dish golden and transparent, strain it through cheesecloth. It is usually served with herbs or toast.
You will need :
2 teaspoons of salt
2 teaspoons of pepper
2 teaspoons of paprika
2 teaspoons green thyme
2 teaspoons of bay leaf
A teaspoon of cinnamon or two sticks
a teaspoon of cardamom
Whole chicken drenched in vinegar 2 hours ago
half a cup of
Carrots, celery, onions and potatoes
Large pot holds 2-3 liters
A cutting board and knife. ,
You need a frying pan.
Soup set should be washed in cold water and ignited for cooking.
You need to peel and cut the potatoes and grate the potatoes
And chop onions.
Pour 2 liters of water into a saucepan. Put it in a bowl. You need to put the pan on the fire. after boiling,
Strain the broth into the basin. This removes harmful components. Wash the dishes, remove the chicken, and refill the water. After boiling, you need to reduce the heat, cover the pot and cook for a little more than 30 minutes. It is important to remove the foam.
Some time before the end of cooking, you need to salt the product and add pepper. And spices. If the broth is prepared for processing, then the second component should not be added. To make the liquid clear and transparent, you need to filter it again. If desired, add greens with serving. The result is a delicious broth that everyone can eat .
The finished product can be refrigerated for up to a week. To do this, cool it down by placing the pan in a bowl of cold water. Freezing is also possible: the broth is left in this form for up to six months. The product is suitable for making soups, second courses, sauces .
A new way to take advantage of the bone to restore the bone and replace it with calcification.
Bone powder granules:
These granules are currently used to treat more than a million patients around the world, in order to help heal a broken bone by adding a small amount of powder (similar to coarse salt) during surgeries, as is the case in spinal reconstructive operations in order to repair worn bones
Bone broth benefits for joints and bones
The benefit of bone broth for the joints is that it contains collagen that breaks down into gelatin, which is necessary for joint health, as the cartilage in the joints tends to wear out or shrink due to constant use, which increases pressure on them and harms their health. .
Thus, eating bone broth is a good way to add gelatin to the diet and get its benefits for the bones.
In the case of osteoporosis , compounds in bone broth can help reduce the risk of potential complications, because collagen improves symptoms of osteoporosis , such as: :
Benefits of bone broth for the intestines :
Certain amino acids found in bone broth play a role in promoting digestion , especially glutamine .
It helps heal the intestinal barrier, and thus heal some conditions such as leaky gut,
This irritates the intestinal mucosa and interferes with the body's ability to digest ..
And to get the benefits of bone soup for the intestines , it is recommended to eat it daily to supply the body with these important amino acids . to improve sleep.
Getting rid of the extra kilograms in the body, so that he feels full ..
To improve the health of the skin , : as collagen helps maintain skin elasticity even with age, and thus may protect the skin from signs of aging and premature aging .
With so many nutrients, bone broth can be considered an ideal addition to the pregnancy diet, as it supports the following regimens :
vegetable gelatin :
A Stkhalas Gel Flax Seed :
Ingredients in the same cup:
½ cup flaxseed.
3 cups of boiling water.
Soak the flax seeds in boiling water for a whole night in an airtight container, in the morning they are boiled in the same water, make sure that the fire is very quiet and cover it during boiling so as not to lose all its benefits with the steam, and do not forget to stir. Until only half of the quantity remains, drain it after it has cooled completely.
Sesame gel extract:
The cosmetic benefits of sesame do not differ from the content of flax seeds, except that it is more saturated with beneficial fats.
It has several benefits on the health side, as it is
Reduces the cognitive decline that occurs with age
Helps balance high blood pressure
Besides, it is an important source of vitamin B3 Which is responsible for the production of blood cells and energy generation in the body /
It is very rich in proteins ... and other nutritional benefits, and the secret of its effectiveness remains in not exceeding specific doses according to your needs, so that the normal healthy person is heard to consume only two tablespoons per day.
Here is how to extract sesame gel:
Half a cup of sesame.
Two cups of boiling water.
Sesame is soaked in the same way with boiling water in an airtight container for a whole night. It is boiled in the morning in the same water. The fire must be very quiet, with it covered during boiling so as not to lose all its benefits with steam, and do not forget to stir. Until only half of the water remains, drain it after it has cooled completely.
Extraction of the love of Rashad gel :
A. Medicinal uses of cress seed and its healing benefits for diseases such as colds and colds, its benefits in strengthening the immune system, its benefits for the digestive system, or its benefits for diabetics... the list goes on.
Garden cress contains :
It contains an amazing amount of iron.
Silica (gel or silica gel
It helps in stimulating collagen in the face and body).
vitamin G, vitamin H and protein,
Works to eliminate the problem of hair loss /
maintains hair elasticity/
Increases thickness and volume of bristles/
Ingredients in the same cup:
Half a cup of Rashad's love.
Two and a half cups of water.
Cress seeds are soaked in the same way with water in an airtight container for a whole night, boiled in the morning in the same water, the fire must be very quiet, with it covered during boiling so as not to lose all its benefits with steam, and do not forget to stir. Until only half of the water remains, drain it after it has cooled completely.
Wash the ingredient once or twice with cold water first before use (before soaking)..
The gel is kept from 3 to 7 days in the refrigerator, provided that the container is tightly closed, air leakage into it spoils it quickly, do not use the gel after changing its smell, as it may become a source of bacteria, and may harm both your skin and scalp.
If the gel obtained is light, and you want a thicker texture, add a small spoonful of unfilled gelatin or a full teaspoon of starch to the “cleaned” gel and then stir it over a very low heat until you get the desired consistency.
Adding a tablespoon of free honey (natural bee honey) increases the life of the gel, as it acts as a preservative, and increases the effectiveness of the recipe as well,.