Or the next Jack White single.
I’ve only heard it in reference to ramen. Last time I heard it it was maybe a week ago on NPR in that context. Never heard the French toast thing.
Bone broth. Thank you, I’ve been finding that annoying also. Seems to have appeared out of nowhere the past couple years on cooking blogs, etc. I assumed it was something to fabricate fun jargon for paleo enthusiasts. I see now that there’s a difference between that and stock, but it’s a rather nice distinction. Blah.
We just got a bone broth bar here in Portlandia. Shocking, I know. But in a promising sign, even Eater, the go-to site for “hipster foodies”, is kind of making fun of the hype.
Still stock… Tender crumbly bones is how you know the stock is done.
Not really. Maybe for you, but that isn’t at all standard practice.
To be absolutely correct in this, stock made with roasted bones and veggies is called brown stock. Stock made from bones and veggies that haven’t been roasted is called white stock. Stock is the reduced version of broth.
I’ve heard a lot of definitions that try to differentiate between stock and broth, but I’ve never heard that one. I’ve heard that stock uses more bones, while broth uses more meat. I’ve heard that broth is a more seasoned and/or flavorful version of stock. Most often, I’ve heard cooks in professional kitchens use the terms interchangeably. I’ve never heard it said that stock is reduced broth.
Not the curated ones.
:rolleyes:
Or ask them if they have any powdered concentrated cane juice to sprinkle on it. Then kick them in the crotch.
Yeah, the usual classic distinction I hear is stock=bones, broth=meat. A properly made stock will always gel when cooled, because of the high collagen content; a broth might not. But these days, the two terms get used fairly interchangeably or, like you said, broth might be the more flavorful and seasoned of the two. For this reason, the term “bone broth” makes some sense, as it disambiguates the two. That said, I would normally use the term stock for what “bone broth” is.
IME, broth is a soup that may include meat, veggies, etc., and which is made from stock, which, while made from those same ingredients, doesn’t include them in its final form. Stock generally has a stronger flavor than broth (particularly if water is added to the broth), even in the commercially made versions. An example is that Test Kitchen rated Swanson chicken stock as best in class, while it rated Swanson chicken broth as one of the worst, with little flavor other than salt.
The class I took in stocks, soups, stews, and chowders was fairly specific about the reduction, although some would just call that a jus, and be correct. It could also have been the instructor’s personal preferences. Further reduction will eventually result in a glace viande
That’s not really what is generally thought of as stock vs broth. If a differentiation is made, broth is usually said to have more flavor, while stock is said to have more body. (Meat vs. bones)
Otherwise, some chefs might refer to broth as the final version of a stock that has been further seasoned, but stock would never be referred to as a reduced broth.
Isn’t that something that will make you go blind and your palms to get hairy.
I surrender.
There’s this NYT recipe that sounds great, but I haven’t tried yet:
Creme Brulee French Toast
5 large eggs plus 2 yolks (or 6 whole eggs)
2 ¼ cups whole milk
½ cup heavy cream (or use more milk)
3 tablespoons dark rum or orange juice
2 teaspoons vanilla extract
¾ teaspoon grated nutmeg
¼ teaspoon kosher salt
1 loaf challah bread, sliced 1 inch thick, preferably stale (about 1 pound)
1 cup packed light brown sugar
8 tablespoons unsalted butter, melted
In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.
Can you come up with a recipe for Baked French Bone Toast? It might be your chance to get in on a trend at the ground floor. Possible down side: lots of crotch kicks.
schwing!