The pretentiousness of 'bone broth'

[Flinderskleepers]

As peddled by laughable influencers. Gimme a break - you're just drinking beef stock!

The stench though. The absolute stench.

Yanbu, proper stock is exactly what they are now calling bone broth, people have just forgotten how to make stock properly! My stock has always set like jelly.

I found it really funny that influencers are shilling this as something new, it's really common in certain ethnicities to do this as a standard practice, to reduce wastage as well as nutritional benefits. I always keep a bag of stripped bones in the freezer for soup in case one of us is sick. Had a good laugh last week when i saw an artisan shop selling a small pouch of it for £17.99!

Stench of what?

I’m waiting for dripping to make a comeback

It's not money saving any more, a stock cube is probably far cheaper than the energy required to boil up the bones. Although the latter has a better flavour I guess.

@jay55 dripping is all the rage amongst the gym protein obsessed young folk.

I make stock with bones, veg and a bay leaf and cook vvvv slowly for 8 hours - that is the best way to get the clearest result then sets like jelly. Is that stock or bone broth??

Makes delicious soup whatever it is.

It actually really sorted out the dreadful eczema on my hands

I save a couple of chicken carcasses ands then make a stock - otherwise, Bovril will have to do.

My stock always sets to jelly too, maybe it is bone broth after all?
Other pretentiousness includes 'belly pork' which we used to have and was cheap becoming 'pork belly' and somehow twice the price; pollock being rebranded as coley (don't think that worked, pollock is back) and the most recent annoyance, sweetheart cabbage transmogrifying into hispi cabbage, all so it can be charred, apparently.

I would call it stock as you're cooking it with other ingredients and not just bones. But I'm not really sure there's official definition. I also think of bone broth as being cooked longer; I do mine in a slow cooker for about 24 hours. I guess I think bone broth is all about the bones, whereas stock is more a flavourful base.

‘Beef tea’ was popular for genteel young ladies to give to poorer people who were sick or infirm. See also ‘Calves foot jelly’ a prime recipe for invalids (especially women who had had a difficult pregnancy). My grandmother often had a pot of this sort of liquid in the slow oven of the Rayburn range ( she was farming in Northumbria in 1920 - 50’s, and came from a long line of village midwives and wise women). I used to get a spoonful as a treat when we visited, it was really rich and felt as if it was doing you good.

Consommé was derived from a similar background in France.

Bone broth is just such an unattractive way of describing it, to me.

PS I saw ‘fish bone broth’ in a sachet in the fishmonger yesterday. Noe that is weird, sure boiling fish bones results in glue?

Can you buy it pre made, please? Where?

This is how I see it. Bone broth is probably much more delicious than an Oxo cube when cooking (and better for you).

What is pretentious is an influencer banging on about drinking it for the collagen blah blah blah. The body can't absorb collagen. It will break it and any other protein down into amino acids and absorb those, then reform it into proteins as it sees fit. As long as you eat protein in some form, your body will collagen as and when it needs it.

Damn. Just spent a fortune on my first ever jar of collagen tablets.

I agree about influencers and bone broth as it is just traditionally made stock. Made for economy and not wasting anything.
The thing I'm currently confused about is hot honey which I keep seeing on recipes and menus. Surely when you cook with honey it gets hot like any other ingredient?? Or am I missing something and need educating?

Hot honey has chilli in it - it’s spicy hot rather than warm hot

Thank you that makes more sense!

Pollock is horrible - a soft, soggy, muddy tasting fish - but they charge as much as for cod.

I was just about to say I make it - for my pets. Freeze it in ice cube trays and then I have a supply for them each week. It’s also useful if they’re poorly and off their food as it’s fluids that they enjoy the taste of have at least some nutritional value.

The truth is old school cooking eg: stews and casseroles made with proper stock ( ie boiled bones and veg, not salty stock cubes) was a really nutritious way to eat.

I always make chicken bone broth when I buy rotisserie chickens from Costco. I cook it overnight in the Crock-Pot and my house smells amazing in the morning. Like Thanksgiving.

This.

My grandmother and mother always made their own “stock” from bones saved from joints and put in the freezer until they had enough and/or bones from the butcher. Simmered for days at the bottom of the Aga.

I make mine using a big pressure cooker which is faster and contains the smell. Just bones, water and ACV.

Remember my GM saying it’s not good stock unless it sets like jelly - which mine does.

I don’t drink it though :-). Gets used in sauces, soups, stews etc.

I cook mine overnight too. Only problem is that the aroma makes me hungry. I wake up at 4am and have to have a cheese sandwich!

If you make a chicken soup with the broth from simmering down the carcass for hours, it’s a totally different end product to using a chicken stock.
With many benefits. Not the same thing as just using stock.

But drinking it like influencers do…. YANBU they are hyping up something and it’s a bit annoying.