Evil Ronnie wrote:Classically, stock is is made from bones, and broth is made from meat.
So WTH is bone broth?
Evil Ronnie wrote:Classically, stock is is made from bones, and broth is made from meat.
So WTH is bone broth?
Gosh, someone here in a post (I don't remember who or what post) talked about making chicken stock (for a restaurant) and it sounded like it took days. 48 hours for bone broth? I can almost guarantee that none of the commercial available stuff is simmered for 48 hours. Most likely in a pressure cooker for up to a couple of hours and that's it.seebee wrote:Buzzword for the new generation.
... So, I just used Google for what the difference is, and the first response was:
"Bone broth's are simmered for up to 48 hours"
Once an apostrophe is used like that, I basically just laugh and pivot my attention elsewhere. Generally back to more grown-up pursuits. I fully admit I'm a jerk, so no need to remind me of it.
Xexo wrote:48 hours for bone broth?
Indeed I do. Leaves so much room for waffling.seebee wrote:Xexo wrote:48 hours for bone broth?
Don'tcha love phrases like, "up to?"
Xexo wrote:Indeed I do. Leaves so much room for waffling.
spinynorman99 wrote:Xexo wrote:Indeed I do. Leaves so much room for waffling.
Mmmmm...waffles.
USDA wrote:From the Labeling Policy Book
BROTH, BEEF OR PORK:
No distinction has been made between “broth” and “stock.” They may be used interchangeably as the resulting liquid from simmering meat and/or bones in water with seasonings. Both products have an MPR of 135.1 or a 67.1 MPR for concentrate
...
MEAT BROTH OR MEAT STOCK:
MPR 135:1. Condensed 67:1
Evil Ronnie wrote:Classically, stock is is made from bones, and broth is made from meat.
So WTH is bone broth?
I think if you add some chicken feet to your chicken broth, it helps it "gel". Mr. Suburban concentrates his broths/stocks, which he calls "gelatinous", so maybe talk with him about getting yours to gel.tjr wrote:This all leads me to wonder if there are USDA standards for "bone broth", like it actually has to be made with a certain proportion of bones vs meat trim. I assume "beef broth" must be made with beef and "chicken broth" with chicken, although I wonder if "turkey broth" has to made with only turkey and not turkey + chicken.
Also hoping a food scientist would ring in on why, as Cathy2 pointed out, some broths gel and some do not. Personally I like them strongly gelled, as I think they have a richer feel even when hot. But it might or might not be good if served cold.
JoelF wrote:Evil Ronnie wrote:Classically, stock is is made from bones, and broth is made from meat.
So WTH is bone broth?
A marketing term.
Even sillier are the flavored versions, e.g. "Thai Lemongrass Chicken Bone Broth"
That's soup.
Xexo wrote:Just saw this in the Washington Post. Broth vs. stock: What’s the difference and does it matter?. Most likely it is pay walled. I block a lot of Java Script, so I don't always notice.
Xexo wrote:Just saw this in the Washington Post. Broth vs. stock: What’s the difference and does it matter?. Most likely it is pay walled. I block a lot of Java Script, so I don't always notice.
budrichard wrote:Koreans use ‘Bone’ Broth extensively distinguished by it’s ‘milky’ appearance.
It is available at H-Mart.
-Richard
https://www.maangchi.com/recipe/sagol-gukmul