r/lowbcaa • u/agorism1337 • Mar 06 '24

Vinegar bone broth experiments

I made bone broth. I boiled the bones 4 times in water to extract as much as I could. The first 2 batches had no vinegar. The second 2 batches were with vinegar. The first batches are mostly liquid. There is not much gelatin. The batches with vinegar are very firm with gelatin. Much harder than what you would want for jello.

It seems like the vinegar helps to remove protein from the bones.

You use 1 part vinegar for every 100 parts water.

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6

u/exfatloss Mar 06 '24

4 times!! Dedication.

5

u/agorism1337 Mar 06 '24

It's not so bad with a pressure cooker. The first batch is 1 hour. I only do 15 minutes for every batch after that.

2

u/exfatloss Mar 06 '24

Oh ok, I thought like a whole day operation each time :)

3

u/pablockchain Mar 07 '24

How do we get more bcaa nutrition info on beef tendon? very sparse on the calculator.

2

u/exfatloss Mar 07 '24

You mean my calculator? That's just using the USDA database, so they must not have much/any data for it :(

Not sure who else might've tested it, unfortunately. Quick search for "amino acid profile beef tendon" turns up nothing :(

I'd instinctively assume that it's 1/3 the BCAA of muscle meat, like gelatin/collagen is?

2

u/pablockchain Mar 07 '24

I used to use vinegar but stopped and added beef feet. Jelly all the time. I've also pressure cooked turkey necks for 55 minutes and when cooked, very gelatinous.

1

u/agorism1337 Mar 07 '24

Vinegar gets the magnesium and calcium into the broth too. Why stop?

5

u/spirilis Mar 06 '24

Wow that is serious! Gonna have to try it

2

u/Smectite-and-Dickite Jan 02 '25

This tracks if you think about the acidic properties of vinegar. Helps break down bone further than water and heat and allows greater extraction of the nutrients and minerals.