π² Bone Broth: A Timeless Kitchen Staple
In todayβs episode, weβre making bone broth and exploring how it was used in 18th-century cooking. While bone broth has made a modern comeback, it has deep roots going back centuries as a nutritious, frugal, and incredibly versatile food.
π₯© What is bone broth?
Made from tough, hardworking cuts of meat and bones (like beef shank or neck), slowly simmered to draw out nutrients, flavor, and gelatin.
π Historic roots
This recipe comes from an 1755 cookbook and shows how nothing was wasted in early kitchens.
β³ Slow cooking matters
Traditionally simmered for many hoursβor even overnightβto extract βall the goodnessβ from the meat and bones.
π½οΈ Multiple uses
β’ Base for soups and stews
β’ Foundation for sauces and ragouts
β’ Leftover meat turned into preserved spreads
β’ Reduced broth becomes a thick gelatin for long-term storage
π± Next up
This broth will be used to make a springtime asparagus soup in the next episode.
Simple food. Zero waste. Centuries of wisdom.