Althouse: "Bone Broth, 2015’s First Official Food Trend..."

February 16, 2015

"Bone Broth, 2015’s First Official Food Trend..."

"... Mapped."

26 comments:

madAsHell said...: I read "Bone Broth", and the first thing into my head was "baby batter".; 2/16/15, 1:07 PM
LYNNDH said...: We're Boned!; 2/16/15, 1:11 PM
Richard Lawrence Cohen said...: Next year: Stone Soup.; 2/16/15, 1:19 PM
Alex said...: Next year... Monkey Brains; 2/16/15, 1:34 PM
Wince said...: You don't want to know what "bone" Titus put in his bone broth.; 2/16/15, 1:42 PM
kimsch said...: I have some bone broth in the freezer. I made some after a bad reaction to an injection of ibuprofen and I couldn't eat. One batch is chicken and the other is beef. Pork neck bones are available in the meat section and they're cheap. Roast them, then make broth.

Oh, and the difference between broth and stock? Broth is meant to be eaten on its own and needs salt. Stock is meant for other uses and is usually not salted. You can make broth from stock by adding salt.; 2/16/15, 1:42 PM
Eric the Fruit Bat said...: I thought "handcrafted beer" was stupid but now, apparently, there's such a thing as "humane meat."

It's an ad copy world.; 2/16/15, 1:48 PM
MadisonMan said...: @kimsch, I hadn't heard of that distinction before.

This 'trend' in eating sounds pretty much all meh to me. People want a broth made from bones. How else to do you make them?; 2/16/15, 1:54 PM
Anonymous said...: Surely there is extensive research showing Bone Broth is better for you than gelatin (Jello!!)

(and don't call me..); 2/16/15, 2:15 PM
Charlie Currie said...: I used to make bone broth because I like it and for the collagen, but bones are hard to come by and expensive when you can get them. I've switched to collagen hydrolysate - cheaper, easier to store and use. Of course you can always eat Jello, or Knox if you don't want sugar...or just less of it.; 2/16/15, 2:27 PM
Charlie Currie said...: Hello is mostly sugar, dyes or coloring and artificial flavors - so, yes, pure bone broth would be better for you.

Consommé anyone?; 2/16/15, 2:33 PM
Charlie Currie said...: That would be Jello...damn spell check; 2/16/15, 2:35 PM
James Pawlak said...: The poor cousin of the greatest of soups: Oxtail soup cooked with red wine and served with a "garnish" of sweet port or sherry.; 2/16/15, 2:54 PM
Freeman Hunt said...: I think Swanson chicken broth is something like 99 cents a can. Of course, you'd have to dump it in a mug and heat it in the microwave.

Imagine selling soup with nothing in it but the broth for $4 a cup! That's genius.; 2/16/15, 2:55 PM
Biff said...: I just read the NYT article on "Bone Broth" to see if there was anything special about "bone" broth, besides marketing.

I swear there is a whole genre of NYT articles that can be categorized, "Things that are now cool and expensive, even though the hopelessly ignorant people we ridicule for doing things like putting bread bags over their shoes were doing these same things to save money fifty years ago."; 2/16/15, 3:16 PM
Meade said...: If not tofu
Babe, we’d have to hit the store
Bacon, butter, and some flour
I’d just have to make a roux
If not tofu

http://www.bobdylan.com/us/songs/if-not-you#ixzz3RwfJio81; 2/16/15, 3:35 PM
Charlie Currie said...: Broth - such as Swansons - that does not turn to gelatin in the fridge does not contain collagen, therefore, you are missing out on the primary reason for consuming bone broth.

Bone broth is expensive because bones are expensive...as I started above...and it's a tedious process to make.; 2/16/15, 3:37 PM
LA_Bob said...: Charlie Currie,

Not sure what you mean by "expensive", but you can scrape (or gnaw) all the meat off of chicken bones or lamb chops or pork chops and have all the bones you need for a bone broth.

Now, if all you can afford are beans and rice, it's a little harder.; 2/16/15, 4:40 PM
Ann Althouse said...: Just boil the carcass of the rotisserie chicken you buy at the store. Or roast a chicken and use the bones that are left over. This is stuff most people throw out. I don't understand anyone who says it's expensive!

It's not even hard to do.; 2/16/15, 4:49 PM
Edmund said...: For poultry stock, use necks and wings. Both are cheap and have enough collagen to make good stock.

Beef bones are more expensive and harder to find, but not impossible.; 2/16/15, 5:55 PM
Charlie Currie said...: You need joint bones with a lot of connective tissue still attached - shoulders - and a good amount of marrow - shanks. Good beef, port and lamb shoulders and shanks are expensive and you need way more than you think. A chicken carcass is good for a nice pot of soup with more chicken and vegetables added in, but it makes weak bone broth.

The boiling has to be watch for at least 12 hours to get a good collagen broth and then must be strained and filtered to get a clear consomme.

A cup a day is almost two quarts a week for one person - two people three and a half quarts - a family of four seven quarts - you'll be boiling bones every day...for twelve hours a day.

We evolved eating snot to tail, gnawing on the bones and breaking theme open for the marrow, so thinking a little Jello or a cup of broth now and then is going to give you what you need is off the mark.

So, yes, making bone broth for daily consumption is expensive and tedious.; 2/16/15, 7:17 PM
Ann Althouse said...: "We evolved eating snot..."

Strained and filtered snot?; 2/16/15, 9:03 PM
Meade said...: I evolved being taught the snot was the best part.; 2/16/15, 9:06 PM
Meade said...: Although I don't remember Mother ever calling it some highfalutin consommé. She just said here eat this. It'll make ya less of a skinny little snot.; 2/16/15, 9:14 PM
Charlie Currie said...: Snout...the snot container.

Yesterday on triple D a chef was making head cheese out of pig face - snout included - and other through away pig parts - lots of gelatin in the finished product.; 2/16/15, 10:17 PM
Freeman Hunt said...: Every time I make broth, I end up not eating it because the smell of the broth simmering puts me off of it for at least a week.; 2/17/15, 7:28 PM