Comments on: Waste Not, Want Not

By: What Bone Broth Should Really Look Like | Keeper of the Home

What Bone Broth Should Really Look Like | Keeper of the Home — Wed, 01 Dec 2010 20:27:28 +0000

[...] nourishing for the body, as well as the perfect way to help stretch out the budget and make good use of all that we've been [...]

By: Homemade Beef Tallow: A Simple and Convenient Way to Store It | Keeper of the Home

Fri, 09 Apr 2010 05:42:40 +0000

[...] year, I was delighted to learn how to render my own beef tallow from all the bones/fatty pieces that came with our side of grass-fed [...]

By: Aimee

Aimee — Thu, 01 Apr 2010 23:34:31 +0000

Good on you! We've got our second organic cow on order and when the butcher calls me I'm going to be very clear that I want EVERYTHING. Well, as much as I can get, that is. We do raw food diet for our cat and the organs are perfect for him. As for bones, I'm so envious of all that stock!! I hope to have a similar stash soon. Happy eating! .-= Aimee´s last blog ..Taming The Yeast: Easter Egg Bread =-.

By: Ginger

Ginger — Sun, 23 Aug 2009 16:19:58 +0000

Stephanie, thank you for your post and your blog, you're such an inspiration to me of a biblical housewife! I'm slowly wetting my feet with tasks like broth making but have never purchased meat from anywhere but a grocery store (yet!). I'm wondering if you could let us in on how you make fried zucchini. We've been buying veggie chips from our natural food store and even my veggie shy husband likes them but none of the recipes I've found online look like they'd turn out the same! Thanks!

By: Dana

Dana — Mon, 10 Aug 2009 02:14:25 +0000

Great post! I'm loving your blog. So glad I stumbled upon you! :)

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Wed, 05 Aug 2009 06:14:28 +0000

Katie, I would love to make french fries with it! I just did deep fried zucchini sticks using my tallow last night, and they were incredible! We gobbled them all up! My next idea is sweet potato fries, which we love baked, but fried might be even nicer.

Conrad, yes, I got great gelatin in my broth. I'm actually planning to post about it, to help explain how broth is supposed to look when you get all that beneficial gelatin out of the bones.

By: conrad

conrad — Wed, 05 Aug 2009 03:17:14 +0000

that broth looks great! Rendering lard is great fun! I actually got carried away when i found out how cheap good pastured organic pork fat was and bought 20 lbs (50 cents a pound) needless to say it was more than i could render and i gave up after like 10. Still i know have 3 dozen jars of great lard in my freezer for down the road and my dogs have lovely snacks whenever they want one.

did you get a nice congeal to your stock? First time i did it, i thought it was all fat and i had done it wrong. I was soo used to store broth i didnt realize good broth should have gelatin in it!

By: Katie @ Kitchen Stewardship

Katie @ Kitchen Stewardship — Wed, 05 Aug 2009 02:29:35 +0000

Stephanie – too bad you needed the freezer room – the stock took it all up! I made beef stock for the first time this winter, too (always have made chicken stock, but beef is more of a commitment with buying the bones!). One tip – roast the bones for an hour first and that will draw out more delish flavor.

I have to recommend Kelly the Kitchen Kop’s French Onion soup for your broth – it was easy and amazing, esp with local onions this month. I saved the fat off my broth not knowing what it was or what to do with it, but I finally read Cheeseslave’s post that you referenced and realized I already had tallow. Imagine my joy! I just made HM French fries in it, and oh. my. goodness. They were mouthwatering!! I have to recommend them to you with your tallow – and no need to re-render it, since you probably don’t have time anyway.

Re: yogurt containers for freezing. No. 5 plastic does not have BPA in it, so it should be a safe(r) plastic to reuse. I use the yogurt containers too when I run out of glass jars! I like to use spaghetti sauce jars and the like b/c they’re free to me, so if they break, I don’t have to cry too hard.

By: Kimi @ The Nourishing Gourmet

Kimi @ The Nourishing Gourmet — Tue, 04 Aug 2009 03:45:16 +0000

LOL, that's SO how I feel when I am rendering fat or making broth. When I bought my beef fat to render, we had to get my husband's SAW out to cut into small pieces. I can't remember why now, maybe because it was connected to the bone still? Anyway, haven't done it again since! Though lard was easy enough to render......

Thanks so much for being part of the carnival last week!

By: Beatrice

Beatrice — Fri, 31 Jul 2009 19:37:25 +0000

My parents are European so soup always came from stock, never from a can. This explanation would be very helpful for a first time broth maker. I normally toss the fat but I guess I should rethink that.