It is sad really; the marketing efforts to make Bone Broth an item; even sadder the Chefs that want to jump on the Bandwagon and claim they are ‘creating’ something unique.
It’s just a proper Stock/Broth done the right way!! You Chefs are clowns to not already be making your Broths and Stocks strong/flavorful enough!
Go ahead and string me out over the difference between Broths ans Stocks; I know but it is not enough to separate the two!
In a good classic French (or other classic) kitchen; a good stock sets up like jello when chilled; this means the ratio of bones to water was close enough that the amount of gelatin (and Flavor!) is a strong ratio in the finished product; it has a slight thick feel on the tough and a very aromatic smell to the taste as well…….Hey! let’s call it “Bone Broth!”….NOT!
It is what any great chef would be using as the base of his sauces, soups, stews anyways!
Working with a renowned Hong Kong Chef as one of my sous-Chefs; he make a classic Chinese Stock that he added water to daily; compared to a French Stock; it was very weak and tasteless; his food was excellent so I didn’t question it but when we worked on fusion dishes together; we always used a french stock for the base!
Today I saw a product that was labeled a Tomato and Cream Bone Broth! ARRGH!! meaning just a Cream of Tomato Soup with a chicken (or beef) base to it; probably didn’t even change the recipe, just the label!!
Let’s do it right and stop bragging about it! More bones and less water!!
The Grumpy Chef 