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Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
By definition, stock is made from bones and simmered for hours. The slow cooking time allows for the gradual breakdown of cartilage and bone marrow, which creates a thicker, more gelatinous and ...
It's similar to stock, but a wider variety of bones are used, including large, marrow-rich bones, Dr. Denise Millstine, director of integrative medicine at the Mayo Clinic in Arizona, tells TODAY.com.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort ...
Animal glue is an adhesive that is created by prolonged boiling of animal connective tissue in a process called rendering. [ 1] In addition to being used as an adhesive, it is used for coating and sizing, in decorative composition ornaments, and as a clarifying agent. [ 1]
Fee-fi-fo-fum. " Fee-fi-fo-fum " is the first line of a historical quatrain (or sometimes couplet) famous for its use in the classic English fairy tale "Jack and the Beanstalk". The poem, as given in Joseph Jacobs ' 1890 rendition, is as follows: to make my bread. Though the rhyme is tetrametric, it follows no consistent metrical foot; however ...
PER SERVING (1 cup): 20 cal, 1 g fat (0 g saturated fat), 740 mg sodium, 2 g carbs (0 g fiber, 1 g sugar), 1 g protein. This broth is quite tasty on its own. The stronger herb and vegetable ...
Aspic with chicken and eggs. Aspic or meat jelly ( / ˈæspɪk /) [ 1] is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.