the.com/broth
liquid patience, where bones surrender everything they've got and become comfort
means A savory liquid made by simmering meat, bones, or vegetables in water, used as a base for soups or sipped on its own.
from From Old English 'broþ,' a thoroughly Germanic word tied to the verb 'breowan' — to brew. So broth and brew are siblings: both name what happens when you coax flavor out of something in hot water. The root reaches back to Proto-Germanic notions of bubbling and fermenting, and may be a distant cousin of words for 'boil' and 'burn' across the Indo-European family.
- healing rep
- sipped by sick humans for thousands of years
- bone deep
- long simmers pull collagen and minerals from bones
- ramen soul
- some shops simmer pork bones over 20 hours
- clear art
- French consommé is filtered crystal-clear through egg whites
- frugal genius
- made from scraps most people throw away
pho — vietnamese soup with rice noodles, beef or chicken, and aromatic spices, served in over 5,000 restaurants in vietnam alone
dashi — japanese stock made from kombu seaweed and bonito flakes, fundamental to thousands of dishes in japanese cuisine
bone broth — trendy slow-cooked collagen-rich stock popularized by wellness influencers and paleo diet advocates in the 2010s
khash — armenian winter soup made by boiling animal bones for hours, traditionally eaten after dawn prayer during lent