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Louise Berns wrote:One thing I’ve never quite figured out is why some batches of broth go bitter, especially in the slow cooker. I’ve read this is a result of overcooking the remaining meat scraps, but for me at least it seems unrelated to the length of the simmer.
Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner
Louise Berns wrote:One thing I’ve never quite figured out is why some batches of broth go bitter, especially in the slow cooker. I’ve read this is a result of overcooking the remaining meat scraps, but for me at least it seems unrelated to the length of the simmer.
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Anne Miller wrote:
I feel the forum would need a little more information in order to help you solve this problem.
What kind of bones goes bitter?
Also, what are you adding in with the bones that might make it go bitter?
Do you freeze your bones until ready to use?
Ida Schwartz wrote: I had this happen recently because I oversimmered a mushroom/kombu broth, I’m inclined to think in that case it was due to the bay leaves, peppercorns, or garlic. Perhaps adding aromatics nearer to the end of the long simmer? I’ve had a bitter batch of bone broth before, but this was super concentrated bitter, which points to the veggie ingredients.
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