Broth is Beautiful - The Weston A. Price Foundation“Good broth will resurrect the dead,” says a South American proverb. Said Escoffier: “Indeed, stock is everything in cooking. Without it, nothing can be done.”A cure- all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul- warming soups and matchless sauces.

Meat and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste.

Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love. Today we buy individual filets and boneless chicken breasts, or grab fast food on the run, and stock has disappeared from the American tradition. Grandmother Knew Best. Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds.

Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain. Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. Fish broth will cure anything,” is another South American proverb. Broth and soup made with fishheads and carcasses provide iodine and thyroid- strengthening substances. When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese.

Gelatin was probably the first functional food, dating from the invention of the “digestor” by the Frenchman Papin in 1. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin.

Kim- actually, please don’t feed cooked bones to your dogs ever. Cooked bones are not digestable and can splinter to cause lacerations in the intestines or crumble.

Take the thawed meat out of the refrigerator and allow ribs to stand at room temperature for less "on grill" time (about an hour). You can do the meat, and rub prep. What is pie? Pie is what happens when pastry meets filling. Pie can be closed, open, small, large, savory or sweet. The basic concept of pies and tarts has changed. Blueberry Banana Pancakes. Meat Sauce For Lasagna. Tender filet mignon wrapped in golden puff pastry for a delicious individual beef wellington with mushroom sauce recipe for your next special occasion! Tips. How long does raw ground beef last in the fridge or freezer? The exact answer to that question depends to a large extent on storage conditions - keep ground.

Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.

The French were the leaders in gelatin research, which continued up to the 1. Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. Even the epicures recognized that broth- based soup did more than please the taste buds. Soup is a healthy, light, nourishing food” said Brillant- Savarin, “good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion.”Attention to Detail. Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water.

For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction. Then all goes in the pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add vinegar to the broth to help extract calcium–remember those egg shells you soaked in vinegar until they turned rubbery. Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers.

Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid.

One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors. Besides, the stuff looks terrible. Always Skim” is the first commandment of good cooks. Two hours simmering is enough to extract flavors and gelatin from fish broth. Larger animals take longer–all day for broth made from chicken, turkey or duck and overnight for beef broth. Broth should then be strained.

The leavings, picked over, can be used for terrines or tacos or casseroles. Perfectionists will want to chill the broth to remove the fat. Stock will keep several days in the refrigerator or may be frozen in plastic containers.

While the refrigerator is a modern-day miracle that lets us store perishable food safely for longer periods of time than room temperature allows, there is a limit to. Read the How long does defrosted, vacuum sealed beef keep? discussion from the Chowhound General Discussion, Beef food community. Join the discussion today. ★★★★ How Long Can Humans Survive Without Food - How To Preserve Meat As A Survival Food @ HOW LONG CAN HUMANS SURVIVE WITHOUT FOOD @ (DIY Guide) Click Here to.

Boiled down it concentrates and becomes a jellylike fumée or demi- glaze that can be reconstituted into a sauce by adding water. Cutting Corners. Research on gelatin came to an end in the 1. Maillard reactions and produce meat- like flavors in the laboratory. In a General Foods Company report issued in 1. And following the Second World War, food companies also discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1. Humans actually have receptors on the tongue for glutamate. It is the protein in food that the human body recognizes as meat.

Any protein can be hydrolyzed to produce a base containing free glutamic acid or MSG. When the industry learned how to make the flavor of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners and condiments with a meaty taste. Homemade” soup in most restaurants begins with a powdered soup base that comes in a package or can and almost all canned soups and stews contain MSG, often found in ingredients called hydrolyzed porteins. The fast food industry could not exist without MSG and artificial meat flavors to make “secret” sauces and spice mixes that beguile the consumer into eating bland and tasteless food. Short cuts mean big profits for producers but the consumer is short changed. When homemade stocks were pushed out by cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers but the health benefits were lost.

Most serious, however, were the problems posed by MSG, problems the industry has worked very hard to conceal from the public. In 1. 95. 7, scientists found that mice became blind and obese when MSG was administered by feeding tube.

In 1. 96. 9, MSG- induced lesions were found in the hypothalamus region of the brain. Other studies all point in the same direction–MSG is a neurotoxic substance that causes a wide range of reactions, from temporary headaches to permanent brain damage. Why do consumers react to factory- produced MSG and not to naturally occurring glutamic acid found in food? One theory is that the glutamic acid produced by hydrolysis in factories contains many isomers in the right- handed form, whereas natural glutamic acid in meat and meat broths contains only the left- handed form. L- glutamic acid is a precursor to neurotransmitters, but the synthetic form, d- glutamic acid, may stimulate the nervous system in pathological ways. A “Brothal” in Every Town. Peasant societies still make broth.