The Bare Bones Broth Cookbook: 125 Gut-Friendly Recipes to Heal, Strengthen, and Nourish the Body
By Katherine Harvey and Ryan Harvey
4/5
()
About this ebook
Bone broth is just about as elemental as it gets. For centuries all across the world, cultures have been reaping both the flavor and the nutritional benefits of slowly simmered broth. And yet, as with most aspects of our food culture, we’ve wandered far away from one of the most basic and essential ingredients to all of cooking. The convenience of processed and packaged broth in a box has ousted homemade broths to the detriment of our health and taste buds.
Now, in The Bare Bones Broth Cookbook, small-batch broth company founders Katherine and Ryan Harvey take the guesswork out of making authentic bone broth at home, providing foolproof recipes for meat, fish, poultry, and vegetable broths—as well as more than 75 inventive ideas for incorporating broth into a wide variety of dishes. From on-the-go beverages like their Coconut and Lime Sipping Broth or Carrot and Orange Smoothie to seasonally inspired soups to hearty mains like Tomatillo-Cilantro Pulled Pork and Fig-Braised Chicken with Spiced Walnuts—the Harveys explain how easy it is to enhance the taste and nutritional value of any meal while also helping you save money and reduce waste.
And through it all, they offer insightful kitchen pointers, ingredient tutorials, and an overview of the myriad and astonishing health benefits of this modern day elixir. Just as real, slow-cooked bone broth is essential to delicious, nourishing food, The Bare Bones Broth Cookbook is essential to any cookbook collection.
Advance Praise for The Bare Bones Broth Cookbook
“Once considered a professional chef’s secret ingredient, bone broth is now finding its way into kitchens everywhere—to the benefit of our taste buds and our overall health. The Bare Bones Broth Cookbook offers delicious and inventive new ways to use this nourishing ingredient in everyday meals.” —Diane Sanfilippo, New York Times bestselling author of Practical Paleo and The 21-Day Sugar Detox
“Elevate your culinary home to luscious new levels by using this well-researched and insightful book, chock full of delicious broth recipes for both meal planning and your morning mug.” —Adam Danforth, James Beard Award–winning butcher and author of Butchering Poultry, Rabbit, Lamb, Goat, and Pork
Katherine Harvey
Katherine Harvey is an Adjunct Assistant Professor in the Security Studies Program at Georgetown University. She is also on the Board of Advisors at the Johns Hopkins School of Advanced International Studies, and holds a PhD in Middle Eastern Studies from King's College London. Previously, she served as an intelligence officer in the US Navy, with tours in the Middle East, in Europe and at sea.
Related to The Bare Bones Broth Cookbook
Related ebooks
Pure & Simple: A Natural Food Way of Life Rating: 0 out of 5 stars0 ratingsThe New Food Lover's Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You Rating: 0 out of 5 stars0 ratingsNutrition Stripped: 100 Whole Food Recipes Made Deliciously Simple Rating: 0 out of 5 stars0 ratingsQuick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy Meatless Recipes Rating: 3 out of 5 stars3/5Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons Rating: 5 out of 5 stars5/5The Encyclopedia of Spices & Herbs: An Essential Guide to the Flavors of the World Rating: 4 out of 5 stars4/5Heirloom Kitchen: Heritage Recipes & Family Stories from the Tables of Immigrant Women Rating: 5 out of 5 stars5/5No Crumbs Left: Recipes for Everyday Food Made Marvelous Rating: 5 out of 5 stars5/5The Primal Gourmet Cookbook Rating: 0 out of 5 stars0 ratingsPasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta Rating: 4 out of 5 stars4/5Root to Leaf: A Southern Chef Cooks Through the Seasons Rating: 4 out of 5 stars4/5Quick & Easy Thai: 70 Everyday Recipes Rating: 4 out of 5 stars4/5Better from Scratch: Delicious D.I.Y. Foods You Can Make at Home Rating: 4 out of 5 stars4/5The Complete Italian Cookbook: 200 Classic and Contemporary Italian Dishes Made for the Modern Kitchen Rating: 0 out of 5 stars0 ratingsBreak Bread on a Budget: Ordinary Ingredients, Extraordinary Meals Rating: 0 out of 5 stars0 ratingsThe Good Food: A Cookbook of Soups, Stews, and Pastas Rating: 0 out of 5 stars0 ratingsSavor: Entertaining with Charcuterie, Cheese, Spreads and More! Rating: 2 out of 5 stars2/5Help Yourself: A Guide to Gut Health for People Who Love Delicious Food Rating: 0 out of 5 stars0 ratingsKeto in an Instant: More Than 80 Recipes for Quick and Delicious Keto Meals Using Your Pressure Cooker Rating: 0 out of 5 stars0 ratingsThe Country Cooking of Italy Rating: 4 out of 5 stars4/5Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen Rating: 0 out of 5 stars0 ratingsForest + Home: Cultivating an Herbal Kitchen Rating: 0 out of 5 stars0 ratingsThe Quick Pickle Cookbook: Recipes & Techniques for Making & Using Brined Fruits and Vegetables Rating: 3 out of 5 stars3/5Seriously, So Good: Simple Recipes for a Balanced Life (A Cookbook) Rating: 0 out of 5 stars0 ratingsLunch on the Go: Over 60 inspired ideas for DIY lunches Rating: 0 out of 5 stars0 ratingsFresh from the Farmers' Market: Year-Round Recipes for the Pick of the Crop Rating: 3 out of 5 stars3/5Saveur: Soups and Stews Rating: 4 out of 5 stars4/5Dressings: Over 200 Recipes for the Perfect Salads, Marinades, Sauces, and Dips Rating: 0 out of 5 stars0 ratingsCheese It!: Start Making Cheese at Home Today Rating: 4 out of 5 stars4/5
Cooking, Food & Wine For You
From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5Back to Eden Rating: 3 out of 5 stars3/5The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes Rating: 0 out of 5 stars0 ratingsThe How Not to Diet Cookbook: 100+ Recipes for Healthy, Permanent Weight Loss Rating: 0 out of 5 stars0 ratingsSmall Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5What to Cook When You Don't Feel Like Cooking Rating: 0 out of 5 stars0 ratingsRatio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Joy of Cooking: Fully Revised and Updated Rating: 4 out of 5 stars4/5The Art of Eating Rating: 4 out of 5 stars4/5The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle Rating: 5 out of 5 stars5/5Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's Kitchen Rating: 4 out of 5 stars4/5Salad of the Day: 365 Recipes for Every Day of the Year Rating: 4 out of 5 stars4/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5The James Beard Cookbook Rating: 4 out of 5 stars4/5Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits Rating: 4 out of 5 stars4/5The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen Rating: 5 out of 5 stars5/5Taste of Home Meal Planning: The 500+ Recipes, Secrets & Tips that Busy Meal Planners Rely on Most Rating: 4 out of 5 stars4/5
Reviews for The Bare Bones Broth Cookbook
4 ratings1 review
- Rating: 5 out of 5 stars5/5The Bare Bones Broth Cookbookby Katherine Harvey & Ryan Harvey HarperWave20164.0 / 5I´ve heard so many recently talking about the health benefits of bone broth, when I saw this cookbook on Prime for free, i figured now was my chance. It contains some great information on the health benefits of using bone broth.What I learned:*Bone broth has a similar effect to human growth cells, convincing them to reproduce collagen at a faster pace.*Aids in digestion and gut health*Good for hair and nails due to collagen*Helps inflammation and joint pain*use grass-fed,pastured or organically raised animals when chosing broth or making brothIt contains chapters on making broths, sipping broths and smoothies, use and care of cast iron skillets (which they recommend).It also includes over 100 recipes that look really good and Iḿ sure could be substituted with any broth, but would not have the same health benefits. Some of the recipes that looked good to me were Tom Yum Soup, Asparagus Soup, Red-Wine braised short ribs stew, coconut-lime chicken stew and salmon with artichokes.Recommended.
Book preview
The Bare Bones Broth Cookbook - Katherine Harvey
CONTENTS
Foreword by Cate Shanahan, MD
Introduction
PART ONE | WHY BONE BROTH?
Chapter 1 FROM CULINARY CORNERSTONE TO CONTEMPORARY CRAZE
Chapter 2 A NUTRITIONAL POWERHOUSE
Chapter 3 GETTING READY: BONE BROTH 101
PART TWO | THE RECIPES
Chapter 4 BROTHS & STOCKS
Chapter 5 SIPPING BROTHS & DRINKS
Chapter 6 EGGS & BREAKFAST
Chapter 7 SOUPS & STEWS
Chapter 8 MEAT
Chapter 9 SEAFOOD
Chapter 10 SIDES
Chapter 11 SAUCES & CONDIMENTS
Acknowledgments
Index
About the Author
Credits
Copyright
About the Publisher
FOREWORD
MEAT COOKED ON THE BONE TO MAKE STOCK IS ONE OF THE FOUR PILLARS OF WORLD CUISINE—FOODS THAT ARE ESSENTIAL TO HUMAN HEALTH BECAUSE OUR GENES HAVE COME TO EXPECT
THEM. BONE STOCK FORMS THE FOUNDATION OF CULINARY TRADITIONS AROUND THE WORLD, AS YOU MAY HAVE NOTICED IF YOU EVER TRAVELED TO THE KINDS OF PLACES THAT STILL HAVE TRADITIONAL STREET BAZAARS WITH PUSH-CART VENDORS AND SIMPLE MOM-AND-POP EATERIES.
But here in America, and for most of my patients, making stock at home is a completely foreign concept. You boil bones? They ask. In what? Why?
As I gladly tell anyone who asks, boiling collagen-rich bone and joint materials in copious amounts of water (and a little acid from aromatic vegetables or a splash of wine) for hours at a time allows us to extract special compounds with powerful, almost magical growth-promoting properties. These compounds have many names: proteoglycans, glycosaminoglycans, hyaluronans, chondroitin. While their names may strain your tongue, their effects are soothing for your body. Each of these compounds has been shown to play a vital role in supporting your collagen, the glue that holds our cells together. Collagen-rich skin, hair, nail, and joint tissues house special cells called fibroblasts, whose job it is to make more collagen to replace the old, worn-out, frayed strands. While we once thought that fibroblasts worked at their own pace regardless of what we do in our lives, we now know that what we eat can help or hurt these cells. Consuming bone stock has an effect similar to human growth hormone, stimulating these critically important cells, convincing them to churn out collagen at a faster pace. When our fibroblasts work harder, every other collagenous tissue in the body grows faster. In this way, bone broth satisfies both our palate and a deep physiologic need.
Of course you may be wondering: If this stuff is so important, why haven’t I heard about it before?
Ah, but you have. Not necessarily about the bone stock itself, but you have learned about the benefits of the various compounds contained in bone stock. Have you ever heard about movie stars getting collagen injections? That collagen is in broth. Have you seen any TV commercials about the drugs orthopedic doctors can inject into arthritic knees? That’s hyaluronic acid, found in broth. Did you catch that show where scientists use stem cells to grow a replacement human ear grafted to the back of a mouse? That graft was made possible by glycosaminoglycans and a proteoglycan matrix—which are found in broth.
For bone stock to work best for you, you must take care to eat it under the right set of nutritional circumstances. Many fast foods, snack foods, and even a good portion of so-called health foods contain unhealthy oils that can negate the benefits of broth. Consuming too many carbohydrates (more than about 100 grams a day) can also interfere with your hormones in ways that limit your body’s ability to reap the rewards of broth. So it’s not just a matter of getting stock in, it’s also a matter of keeping interfering substances out. And when you can accomplish both, your body will reward you in spades.
These rewards are widely embraced in the sports world. I work with Tim DiFrancesco, the LA Lakers’ Head Strength and Conditioning Coach, on guiding the team’s nutrition program. When we began working together, Tim’s goal was to optimize players’ diets everywhere they went: at the training facility, on the planes, in the hotels, and before and after games. Optimization involved consuming bone broth and eliminating the foods that inhibit its effects (starch, sugar, and unhealthy oils).
As soon as the team began to follow the nutrition plan, we witnessed dramatic results. Athletes who suffered inevitable in-season injuries were recovering in a fraction of the time they used to take to heal and get back on the court. As reported in the media, Metta World Peace injured his knee and needed arthroscopic surgery. He was back on the court after twelve days, with the usual recovery time being around six weeks. Another player who had knee pain started drinking stock every day and within two months the pain that had plagued him for years was gone. Dwight Howard of the Houston Rockets developed a cartilage tear in his right shoulder and was scheduled for surgery once the season ended. But the surgery was canceled because, during the season and in spite of all the pounding on his joint and lack of sleep, the tear miraculously repaired itself.
As I write this, I am receiving calls from a number of former patients. One of them, I’ll call her Lynda, reports that her knee pain has improved and she’s lost fifty-nine pounds. Because of this, she’s able to exercise more regularly than at any point in her life since high school. Her diet
secret? Regular chicken soup consumption.
Lynda is one of the lucky ones. She grew up visiting her grandmother’s house, and her grandmother had grown up in a time when the duties of the kitchen were undertaken as though they had vital consequence—and she always had a pot of stock on the stove. Thanks to those early lessons, Lynda intuitively related her grandmother’s longevity and vitality to the time and care she spent cooking foods from scratch. So when I told Lynda that there was something she could do on her own to regain mobility, but it involved this thing called bone stock, she knew exactly what to do. Not all of my patients are lucky enough to have had a soup-making grandmother as a role model!
And that’s where Kate and Ryan’s recipes come in. When the Harveys reached out to me saying they were writing a cookbook focused specifically on making and cooking with stock, my immediate thought was, Finally!
Because one of the most common questions I get after people dive in and start making stock is What do I do with it?
Now you have the answer.
—Cate Shanahan, MD
INTRODUCTION
BONE BROTH IS ONE OF THE TRENDIEST FOODS AND HOTTEST TOPICS IN TODAY’S CULINARY AND HEALTH-FOOD CIRCLES. IT’S BEEN THE TALK OF THE TOWN IN NEW YORK, WHERE CHEF MARCO CANORA STARTED SELLING IT OUT OF A WALK-UP WINDOW; IT’S MADE ITS WAY ONTO MENUS AT THE HIPPEST RESTAURANTS IN LOS ANGELES; AND WHEN KANSAS CITY BOASTS ITS OWN BROTH BAR, YOU KNOW THINGS ARE SERIOUS. BUT WHILE ITS POPULARITY IS EVIDENT, WHAT’S A LITTLE LESS CLEAR IS JUST WHAT BONE BROTH IS, EXACTLY. AN INGREDIENT? A BEVERAGE? A SOUP? A HEALTH-FOOD ELIXIR? THE TRUTH IS, BONE BROTH IS ALL OF THESE THINGS, AND MORE.
When people ask us why we launched our artisanal, small-batch broth business—Bare Bones Broth Company—it’s tough to summarize all of the reasons in one simple answer. On one hand, we wanted to create a nutrient-rich alternative to the salty, preservative-laden bouillons and stocks you’ll find lining most supermarket shelves. On the other hand, we also hoped to revive culinary interest in cooking with real bone broth by showing everyone just how delicious it is when you make it the traditional way. We started our company because we believe that real food can be sustainable food when you choose to use the whole animal instead of handpicking its most desirable parts and discarding the rest. We set up shop because we wanted to make food that is simultaneously clean and convenient. Bare Bones also came about because we swear by using food as medicine, and we believe in educating and empowering people to make better nutritional decisions. In short, we are driven to show people how they can use food not just to survive, but also to thrive.
Just over two years ago, with a 10-quart pot and a dream of making nourishing foods accessible to everyone, we began simmering and supplying bone broths to our friends, family, and local community in San Diego. At first, Bare Bones was just a passion project. But within just a few months the demand for our broth almost outpaced our ability to make it, and we found that we had become unwitting leaders in a full-blown bone broth movement.
Broth? Isn’t it just stock?
Of course, every movement has its skeptics. Those skeptical of the bone broth boom have suggested that bone broth is just a fancy name for stock. And the truth is, a hundred years ago they would have been right. But thanks to the commercialization and industrialization of our food supply, stock
has diminished over the last several decades to become synonymous with chicken-flavored water that has little, if any, nutritive or culinary value. We bought into the convenience and stopped making stock at home. Unless they’ve had the rare opportunity to sample their great-grandmother’s from-scratch chicken soup recipe, most people today have never seen or tasted traditional stock.
Some call it stock, and others simply call it broth, a derivative of the ancient German word brühe, meaning brew.
When folks like us started slow-cooking stock the old-fashioned way, we needed a way to set ourselves apart from the mass-produced stuff that bears little resemblance to real broth. Hence the name bone broth
to make the difference clear. Real broth is made from bones that have been simmered for hours or days. We’re talking about a rich, substantial liquid that brings body, complexity, flavor, and an array of nutrients to the table—not a watery, salty, chemical-filled liquid-in-a-box.
So thank you, skeptics, for giving us this opportunity to explain that bone broth is in fact just stock.
Real stock. The buzz about bone broth today is only newsworthy because we’re rediscovering, for the first time in decades, broth’s original role as a nutritional and culinary workhorse.
A Surprise Superfood
As a chef and a journalist duo both actively involved in CrossFit, long-distance hiking, and other athletic pursuits, we learned from being a part of the fitness community that bone broth was loaded with nutrients. But we were more familiar with its incredible jack-of-all-trades role in the kitchen—as stock. Kate, a native Southerner, grew up in a house where a pot of bone broth could regularly be found simmering on the back burner in her mother’s kitchen; she watched it get ladled into everything from rice and beans to casseroles. Ryan knew from his years of working in restaurants that bone broth is often the secret ingredient that takes many dishes from good to great.
But when our customers began flooding our inboxes with stories about how they had used broth to treat and ease a vast array of ailments, our eyes were fully opened to this unlikely superfood’s nutritional benefits. We’ll talk a lot more about those benefits in Chapter 2, but some of them include healthier skin, hair, and bones; improved digestion; and reduced inflammation.
One of our first customers, Patti, called us from Palm Desert, California, desperate to get her hands on a full month’s supply of bone broth. She suffered from severe osteoporosis and had just received discouraging results from a bone density test. She felt that bone broth was her last hope. We met with her, then shipped out our largest order ever. A month later, we hand-delivered four months’ worth of broth to help her save on shipping costs. When we saw her, we were amazed by Patti’s transformation: the color had returned to her cheeks and she had a new pep in her step. We had known all along that we were onto something special, but here was concrete proof right before our eyes.
We met another customer, Maria, at a CrossFit competition. She was ecstatic about our broth and told us it had changed her young son’s life. She fed him liberal amounts of traditionally made stock as part of the Specific Carbohydrate Diet, which is often prescribed as part of a larger treatment for autism. She told us that her son was benefiting tremendously from this diet, as the broth helped eradicate his systemic yeast.
Many more have shared their stories of eradicated digestive problems, miraculous acne and eczema healing, and improved autoimmune conditions. Inspired by our customers’ remarkable stories of health and vitality, we started substituting bone broth for our daily coffee. It might sound strange, but the new ritual ended up solving a litany of gut and joint problems. A nearly constant sharp pain in Kate’s left side disappeared, along with her acne and chronic arthritis in her feet. Now instead of leaching calcium from our bones with caffeine every morning, we’re actually supplying our bodies with the building blocks they need to keep our bones strong and our cells healthy. No other beverage offers such a host of nutritional benefits—not even the green juices and smoothies that are all the rage. Broth offers an incredible array of nutrients, without any sugar (some green smoothies
contain up to 30 grams of sugar or more!). Plus, broth can be used in thousands of other dishes to enhance their flavor and nutritional value. We’ve never met a smoothie that could do that.
The Ultimate Kitchen Tool
From a nutritional standpoint, bone broth offers something for everyone, from pregnant women to athletes, children to senior citizens. From a flavor standpoint, it also holds broad appeal. After all, broth and stock have served as the flavor base for a wide range of recipes across continents and cultures for thousands of years.
In this book, we will show you how to create ridiculously tasty and easy-to-make bone broth–based dishes. Our goal is to show you as many simple ways as possible to include bone broth in your everyday meals, and teach you how to wield this secret weapon of culinary goodness. From morning to night, sweet to savory to spicy, these recipes will cover all the flavor bases and show you how to take a meal or drink from ordinary to extraordinary in no time and with minimal effort—sometimes by simply substituting your homemade bone broth where you would normally use water. And because we don’t eat gluten at home, you won’t find any in these pages, making this the perfect companion if you follow a primal, Paleo, or gluten-free lifestyle.
In later chapters, we will take you step-by-foolproof-step through the process of creating each of our nine base broths and share techniques for making more than 100 delicious recipes for breakfast, lunch, and dinner. We’ll show you how guts can be healed, skin revitalized, arthritis minimized, and athletic potential maximized, with this verified nutritional supplement and culinary star.
PART ONE
Why Bone Broth?
Chapter 1
FROM CULINARY CORNERSTONE TO CONTEMPORARY CRAZE
WHEN IT COMES TO FOOD, BONE BROTH IS ABOUT AS ELEMENTAL AS IT GETS. IT IS THE ORIGINAL SOUP, MADE FROM THE LEFTOVERS OF WHATEVER ANIMALS OUR ANCESTORS HAPPENED TO HUNT DOWN ON A PARTICULAR DAY. FOR OUR CAVEMAN COUSINS, MAKING BROTH FROM AN ANIMAL’S BONES WAS NOT ONLY A WAY TO FULLY UTILIZE A PRECIOUS RESOURCE BY SQUEEZING OUT EVERY LAST OUNCE OF ITS ENERGY AND NUTRIENTS, BUT ALSO A WAY TO ADD FLAVOR AND BULK TO OTHER FOODS.
Traditionally bone broth is made by simmering animal bones and meat in water for many hours over low heat to extract the nutrients and flavor from the marrow, cartilage, and bones themselves. In fact, that’s just how our Paleo ancestors made it. In modern times, a medley of chopped carrots, celery, onions, and herbs—what the French call mirepoix—is added to the water with the purpose of making the end product more fragrant, and tasty, and to round out its nutritional profile with plant-based nutrients.
Most Americans associate broth only with soups and stews, but broth is the linchpin of traditional dishes in almost every culture, from Russian borscht and Vietnamese pho, to Irish shepherd’s pie—and everything in between. Italians, who call their broth brodo, depend on it for risotto and fresh-stuffed pasta, among dozens of other dishes. Many mom-and-pop restaurants all over the world are still fueled by huge kettles of broth simmering over an open flame in the backroom.
BONE BROTH AROUND THE WORLD
Italy
BRODO: An essential ingredient in everything from risottos and tortellini to minestras and zuppas.
France
BOUILLON: The basis for almost all cooking, flavoring, and sauce in French cooking, and a critical ingredient in three of the five mother sauces
from which all other sauces descend.
Germany
BRÜHE: Used in soups, stews, potato salad, and Germany’s famous flädlisuppe, a broth served swimming with German-style pancakes cut into thin strips.
Vietnam
CANH: The soul of Vietnamese pho, and the star of countless other noodle, soup, and egg dishes.
China
RÒU TĀNG: The star ingredient in classics such as hot-and-sour soup and egg drop soup, broth also plays a supporting role in stir-fry dishes, braises, and sauces.
Thailand
A SUP: Used in many Thai dishes, from the spicy-sour tom yum soup to noodle favorites like pad thai and pad see ew.
Mexico
CALDO: A central ingredient in signature soups such as menudo, and posole, and an important part of various rice and bean dishes as well.
Slow-cooked stock serves as a key component for three of the five mother sauces
of French classical cuisine, which in turn provide the basis for virtually all other sauces. The philosophy of traditional French cooking is that after mastering these basics, an accomplished cook can easily execute the thousands of sauces derived from them. In fact, the legendary French chef, restaurateur, food writer, and sauce master Auguste Escoffier is famous for putting bone broth in practically everything he made. In his 843-page masterpiece published at the turn of the twentieth century, Le Guide Culinaire, stock
is referenced a total of 293 times.
Indeed, stock is everything in cooking,
he wrote in the first chapter of the book. Without it, nothing can be done.
Escoffier believed that if you made a good bone broth, the rest of the cooking process would be a cinch. If, on the other hand, it is bad or merely mediocre,
he wrote, it is quite hopeless to expect anything approaching a satisfactory result.
So while other chefs were tossing out tendons, knuckles, celery tops, and ugly carrot pieces, Escoffier was throwing them into a stockpot where they would simmer into a marvelous backdrop for his culinary exploits. Escoffier had discovered that through denaturing, or breaking down proteins by simmering them for long periods of time, he could achieve that mysterious and elusive fifth taste in his dishes known today as umami.
Umami, the Japanese word for delicious,
is not salty, sweet, sour, or bitter. It is an altogether different and, for most people, desirable taste that coats the tongue with a mouthwatering smoothness and is often described as brothy
or meaty.
We taste umami through our tongue receptors for L-glutamate, an amino acid found in foods such as meat, fish, cheese, mushrooms, tomatoes, and—of all things—breast milk.
But in the early 1900s, Japanese