Did your mom ever use ammonia to make that broth? I don't think she did. And now you know why.We never called it bone broth, but my mom used to boil bones and connective tissue to make soup stock.
Just thinking about the controversy over "pink slime" 10 years ago. Basically pink slime is the connective tissue cooked down into a paste to add to meat products to boost the protein and lower the fat. Wonder why bone broth is acceptable and pink slime wasn't.
?????Did your mom ever use ammonia to make that broth? I don't think she did. And now you know why.
The problem with the pink slime was the ammonia used in the process. And the industry knew it would be a problem, which is why their lobbyists fought tooth and nail (successfully) not to have to put it on their label. All it would have took was 30 seconds of your time to look that up and you would have known why there isn't any controversy about home made bone broth whereas there was with pink slime.?????
And 30 seconds of your time would have found the FDA later ruled ammonia gas was not an issue and that ABC News had to pay a settlement to BPI for saying it was.The problem with the pink slime was the ammonia used in the process. And the industry knew it would be a problem, which is why their lobbyists fought tooth and nail (successfully) not to have to put it on their label. All it would have took was 30 seconds of your time to look that up and you would have known why there isn't any controversy about home made bone broth whereas there was with pink slime.
That's pretty impressive!Whenever we buy a rotisserie chicken at the grocery store no part of it goes to waste. I boil the bones wrapped in cheese cloth so I don’t have to strain it to make a stock. The bones become very soft and I throw whatever is left in the cheese cloth after making the stock in my vitamix blender with a bit of the broth and blend it on super high speed and it makes it look similar to chicken baby food, there are absolutely no bone shards left they are completely pulverized. I pour that into a glass dish and refrigerate it and because of all the collagen it sets jello like and I slice it up and give it to my dogs as a treat on top of their dry food.
There is a difference between broth, bone broth, and stock.I make it all the time using leftover chicken bones (from the freezer--the bones go there until I have enough). I just call it chicken stock, though.) The gold is when I have too much and boil it down to be super concentrated--that stuff is delicious.
And now we know your secret, DG, to your knowledge.And did you know that in Korea they say that if you eat broth or soup on New Year's Eve you will become very smart
Broth is different from stock, but home cooked stock and bone broth are basically the same. Sure, there may be stocks that haven't been cooked long enough to be called bone broth, but if you cook it a long time, it's just the health industry name for something that already existed in the culinary world.There is a difference between broth, bone broth, and stock.
This is an ad for that company's bone broth. I do agree that if you're buying premade broth, stock, or bone broth at the store, the one that means it's more likely you're getting a traditionally cooked product is bone broth, and you will pay more for it. It's probably worth it because most store bought stock is pretty low quality and as that article points out, seasoned to make it taste more meaty than it is. But if you're making it at home, stock and bone broth are the same thing. For example, the website tries to argue that stock has more sodium in it. That's only because they're comparing it to a higher sodium competitor. And they say that bone broth is like gelatin, but I would argue so is regular stock if you make it right.
I agree that they are similar, but I don’t know many who boil their chicken bones for 12 - 24 hours, I know my mom didn’t. I’ve thought of being nice and making some for dd26 instead of buying it, she likes chicken but I’d like to try making beef. My family really likes pho but I’ve always just made it with broth.Broth is different from stock, but home cooked stock and bone broth are basically the same. Sure, there may be stocks that haven't been cooked long enough to be called bone broth, but if you cook it a long time, it's just the health industry name for something that already existed in the culinary world.
This is an ad for that company's bone broth. I do agree that if you're buying premade broth, stock, or bone broth at the store, the one that means it's more likely you're getting a traditionally cooked product is bone broth, and you will pay more for it. It's probably worth it because most store bought stock is pretty low quality and as that article points out, seasoned to make it taste more meaty than it is. But if you're making it at home, stock and bone broth are the same thing. For example, the website tries to argue that stock has more sodium in it. That's only because they're comparing it to a higher sodium competitor. And they say that bone broth is like gelatin, but I would argue so is regular stock if you make it right.
Edit: Sorry if this is argumentative. I guess in fewer words, I think the distinction between stock and bone broth doesn't exist at home, but absolutely does for commercial products. Because if you buy premade bone broth, you're buying stock. If you buy premade stock, you're buying some liquid stuff with flavorings in it to make it taste like stock.
Can I ask, what settings?I have found that my Instant Pot works great to make bone broth, stock, etc. It comes out richer than it ever did when I made it on the stove. I just throw a ton of bones, veggie scraps, and spices in. Cover with water and set it for like two hours. Comes out great every time and I don’t have worry about cooking it all day.