If you see someone walking down the street with a coffee cup in hand that smells more like a bowl of chicken noodle soup than a pumpkin spice latté, don’t be alarmed. It’s just part of the newest food craze: drinking bone broth.
The broth does contain a few important nutrients, but you can get them in far greater quantities from other types of food (like, for example, the meat you ate off the bones before you started boiling them). The claims that the broth is “nourishing” or that it contains any meaningful amount of collagen protein are pretty much dead in the water—and we’ve known that since 1934.
…there are also times when I’m in a hurry and I want that great chicken stock NOW. Likewise, there are days when I need to step out for a while and I don’t want to leave an unattended pot simmering on the stovetop. This is when I think about pulling out the pressure cooker or the slow cooker. But how do the results compare?
The author set his slow cooker on low. He should have made a fourth batch with it set on high.
Different slow cookers reach different temperatures. Mine reaches a good simmer on low and a boil on high.
He doesn’t say whether he started with cooked or raw chicken scraps. A couple of the best batches of stock I’ve ever made were from the carcass of my Thanksgiving turkey done in a slow cooker which I started right after the meal an let simmer all night. I wonder if using cooked bones makes a difference.
The most flavorful, full-bodied chicken stock takes hours to make on the stove—usually. Here’s a shortcut that doesn’t compromise on quality: add packets of unflavored gelatin to your stock ingredients and have stock in less than an hour.
If you want good flavour – roast the bones, some carrot and some onion @ 450F for a half hour or so, transfer to pot and add the water. Makes it ten times better. The gelatin is just for the body. The flavour comes from the bones/meat, and pulverizing them extracts the flavor more quickly.
It’s people! They really should name the product “soylent wool” 😀
Wendelin Stark would like a new sweater. It’s cold in Zürich, where he lives, so he’d like a really warm one. Preferably one as cozy as cashmere.
Before long, Stark may be wearing one of his own invention, crafted with an ultra-soft wool-like yarn spun from all the stuff that’s left after an animal’s been slaughtered and processed. His team at the Functional Materials Laboratory at ETH Zürich, where he’s a professor, has spent four years creating such a fabric, and recently created a working prototype—of a mitten.
My preferred use for animal by-products is petroleum production. There was news years ago about someone who’d pioneered a contraption to produce petroleum/oil from chicken carcasses, wanting to employ them near chicken farms. I doubt it would be enough volume to fuel vehicles, but given the hurdles that the gelatin wool still has to address – petroleum production for textiles that already work would be a better use of resources to me. We are more dependent on petroleum products than we’d like to admit.
If you’ve ever felt like homemade ice cream can’t measure up to the stuff at the shop, freeze it right there. We’ve collected 15 tips and tricks from some of our favorite ice cream cookbooks that’ll have you slathering the inside of your cones with Nutella and adding mix-ins like a master. You’ll be (happily) screaming for ice cream in no time.