[ezps_tp_post_layout video=”8JsYy2sYfxI” description=”BONE BROTH VS STOCK.
Sikat na sikat ang bone broth sa way of eating natin dahil sa nutrients, especially sa collagen, nito. Pero ang hindi alam ng karamihan, "stock" at hindi "bone broth" ung iniinom nila.
Stock.
Skip ko na ung basic definition ni stock. Basically "stock" ang tawag kapag pinakuluan ung meat, bones, vegetables and seasonings.
Bone Broth.
Pinakuluang buto-buto. Pwedeng may halong meat, pwede ding wala. Pwedeng may herbs and seasonings pwede ding wala.
Halos pareho lang ung stock at bone broth pero sa cooking time nagkakatalo. Si stock kase simmer mo lang sya for 2-6 hours. Yung lasa lang ng meat and veggies ung habol natin dito para gawing soup. Sa bone broth naman, kaylangan syang i-simmer for 8 to 48 hours.
Yes po, hindi kayo namamalikmata at lalong hindi po typographical error yan. MINIMUM 8 hours po dapat ang pakulo sa buto-buto para matawag itong bone broth.
Hindi kase enough ung pagpapakulo ng less than 8 hours para lumabas sa broth ung nutrients ng buto-buto.
Mas mahabang oras ng pagpapakulo, mas madaming nutrients ung makukuha.
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