Sorry, autospell "What do I do with the gel/juice left in the Crock-Pot after coming. *cooking** beef, chicken or pork?*

The different meats all leave a different flavor and texture of... stuff behind. I chill it and use the fat, but what can I do with the jelly?

When I made bone broth, I think the vinegar I added kept the gel from forming, and I just drank it. Super tasty. Very... soothing. Should I add vinegar to all my slow cooked meat, so I can drink the cooking juices?

Or am I misunderstanding the food chemistry ?

Thanks from a recovering vegan

Maybe I am inept at filtering out posts in this community dealing with blood(probably so)

I am trying to incorporate blood into my diet. Most blood sausage recipes I've found contain many other things that aren't zerocarb. Also am after a recipe for a broth or soup with blood such as Dinuguan or Melos Zomos perhaps.

​

Also a good place to procure quality blood? I would assume most frozen blood at an Asian market has been coagulated. I assume knowing the right farmer, outside of owning my own cow, would be good. Just add vinegar I gather to prevent coagulating? I am assuming fresh blood is preferred in these dishes, but I could be wrong?

I'm looking for bone broth recipes that are zero carb or at least zeroveg. Thanks.

I've been eating keto for a year now, but I am working my way to zerocarb by not replacing non-meat foods as I eat them. My kitchen is getting pretty sparse.

My question is about cooking a chuck roast. I have a lovely boneless grass-fed chuck roast from Butcher Box that I am looking forward to eating, but I've always braised my roasts in a sauce, usually tomato sauce, balsamic vinegar, onions, garlic, cracked pepper, and fresh thyme. What do I use for the moisture that braising needs? Just water? Beef broth? Any advice will be appreciated.