Just to be clear: _The difference between stock and broth is elusive in the bowl but clearer in the kitchen. Many people use the terms interchangeably, but strictly speaking, both broth and stock include bones and meat, but stock has a higher proportion of bones to meat. And to those who have taken up “broth-ing,” it is the content of the bones — including collagen, amino acids and minerals — that is the source of its health benefits. Extracting the nutrients from bones is accomplished through long cooking and by adding some acid to the pot, like vinegar, wine or a bit of tomato paste, which loosens and dissolves the tough bits._ nytimes/2015/01/07/dining/bone-broth-evolves-from-prehistoric-food-to-paleo-drink.html
Posted on: Wed, 07 Jan 2015 06:27:36 +0000
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