Chicken soup for the dating soul
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.
Larger animals take longer–all day for broth made from chicken, turkey or duck and overnight for beef broth. The leavings, picked over, can be used for terrines or tacos or casseroles.
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.
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.
Gelatin was probably the first functional food, dating from the invention of the “digestor” by the Frenchman Papin in 1682.
Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin.