alijac Posted August 23, 2012 Share Posted August 23, 2012 My first batch of bone broth is nearly done, and it smells pretty good. I bought two pounds of marrow bones at Whole Foods, and since they weren't labelled as such, I think it's safe to say they're not from grassfed cows. There is a lot of fat floating on the surface of the broth. While I'm no longer fat-phobic, I was wondering if this fat is worth eating, or if I'd be better off skimming it or discarding once the broth cools. What do you lovely people think? Link to comment Share on other sites More sharing options...
anjelevil Posted August 23, 2012 Share Posted August 23, 2012 When I make any broth I always skim the fat..being a chef it's how we are taught to make broths. Link to comment Share on other sites More sharing options...
TheRealAndra Posted August 23, 2012 Share Posted August 23, 2012 If the bones are grass fed, save the tallow for cooking. If not, I'd discard the fat. Link to comment Share on other sites More sharing options...
Carie Skeahan Posted August 23, 2012 Share Posted August 23, 2012 Agreed...skim it. Link to comment Share on other sites More sharing options...
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