Making stock for 떡국 (rice cake soup) or potentially other soups. I've never seen bone broth turn red like this! It's floating like the fat and scum usually would be.
It's been boiling for 3 hours now and I'd like to know if this is ok or not before I let it go overnight. Should I abandon ship?
I soaked the bones for 6 hours changing the water every 2. Then started boiling with a little salt. Please help.
by peacefulmeek
5 Comments
Did you do a first pass boil and throw it out?
Can’t say I’ve ever seen this either. If that was myoglobin or marrow, it would have turned brown from the heat.
What is in the pot? Just water and bones?
I’ve never had this happen to me before and I’d be really cautious if this were to happen to me.
[https://www.youtube.com/watch?v=mXRMWqr_0c8&ab_channel=%EC%95%84%ED%95%98%EB%B6%80%EC%9E%A5_JOHNCOOK](https://www.youtube.com/watch?v=mXRMWqr_0c8&ab_channel=%EC%95%84%ED%95%98%EB%B6%80%EC%9E%A5_JOHNCOOK)
As one of the comment already mentioned, you need to throw away the “first broth”.
You didn’t have to remove blood wasting 6 hours. You should have boil the bones with water for 15min while removing all the scums on top. Then remove everything from the pot. Clean out the bones removing the marrows and such, clean out the pot. That would have removed most of the scums and blood.
As you already boiled it for 3 hours, that broth is ruined at this point. But you can still salvage it. Take the bones out clean it, clean the pot. Than boil it for about 2 hours while removing all the scums on top. You can usually make 3 batches out of 1 set of bones.
One of the bones could have split open and all the hemoglobin could have leached out. Why it didnt turn brown is a mystery though…
now, i know it sounds weird, but what looks brown or orange, can be based on lighting, maybe move it to more direct lighting and see how it looks.
but yeah, im at a dang loss…