Mug of Bone broth on dark background. Selective focus, copy space. Beef bones are source of natural collagen, which is useful for joints and provides body with essential amino acids.
The Benefit
Of Blanching
Your Bones
Before Making
Bone Broth
By Gregory Lovvorn
Salted Mint recommends blanching your bones before making a bone broth. To blanch your bones, cover them with cold water in a large pot, bring them to a boil, cook them at a high simmer for around 20 minutes, and drain them before moving on to the roasting phase.
Blanching removes impurities like residual blood, dirt, hair, or other nasty bits that could throw off the taste of your broth. If you have ever drank a cup of broth or tasted a soup made from a broth that had a funky flavor, odds are this step was skipped by the chef.
When it comes to the broth itself, research in Food Engineering Progress recommends cooking at lower heats for higher concentrations of beneficial amino acids and minerals. It also found that the longer the broth was allowed to stew, the clearer and less gelatinous the finished product was.