Struggling to make your bone broth gel? Check out these tips from the Reddit community of food hackers!
Summary
- Ensure a good ratio of water to bones for a gelatin-rich stock.
- Consider adding collagen-rich ingredients like chicken feet or ox tail.
- Reduction is key – simmer and reduce the broth after straining.
Getting the Consistency Right
Many users suggested that the lack of gel in the bone broth could be due to the ratio of water to bones. The general consensus was that a lower water content or more collagen-rich ingredients like chicken feet or ox tail could help achieve the desired gelatinous consistency.
Simmer and Reduce
One user recommended simmering and reducing the broth after straining to concentrate the flavors and achieve a thicker texture. Reduction appeared to be a common technique for achieving a gel in bone broth.
Additional Tips and Tricks
Some users also suggested using an Instant Pot for faster extraction of nutrients and collagen, while others emphasized the importance of adding apple cider vinegar and maintaining a proper simmer for a clear and pretty broth.