I feel the need to have more collagen, for my skin and joints. Knowing that animal origin is more suitable than plant based collagen, I sourced packs of calf tendon from Citysuper.
In the beginning it filled half of the vacuum pot, I covered with water and season with ginger, garlic, star anise, cloves, dried mandarin peel, cinnamon sticks, black pepper etc., salt and some brown sugar for a flavourful broth.
During boiling, tendon swells up, gradually changing from white to translucent. I have to keep adding water to cover them up, eventually they doubled up to a full pot volume, really amazing.
Just bring to boil, stew and repeat once is enough to soften. I picked the pieces out to freeze on a tray to be used a few pieces daily. The broth set into aspic, delicious to eat as such, or add into soups.
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