#160 Broth Cheatsheet
This Winter, you must make broth
Good broth resurrects the dead. Keep this broth cheatsheet handy for the next time you make nourishing broth. Your gut will thank you.
01 Bones in
Place your bones in the pot and they should take about a quarter to a third of the space.
02 Fill water
Fill the pot with water and leave 1.5-2” off the top (this gives a 1/3 meat to 2/3 water ratio without needing to weigh anything).
03 Simmer
On medium heat, bring the pot up to a simmer, to where you see small to medium sized bubbles rising to the top. It shouldn’t be bubbling aggressively — that would result in a cloudy broth. If it bubbles, don’t worry. Just lower the flame and be patient.
04 Wait
Let the bones simmer for a few hours for at least 4-6h in a pot or roughly an hour in a pressure cooker.
05 Vegetables
Add onions, garlic, carrots, leeks, etc. 2h before completion.
06 Aromatics
Add aromatics like as rosemary, thyme, peppercorns, parsley, etc. an hour before completion. This is where you season your broth as well (only if you think it’s needed).
Do I have to remove scum?
Yes, if you want a clearer broth. As you simmer, a foamy white cloud will rise to the surface. Use a strainer and skim if you’d like (it’s purely for aesthetics).
What’s the difference between broth and stock?
Broth: A liquid extraction from bones, gelatinous cuts of the animal, and a myriad of vegetables, herbs and spices. Broths can also be made from a mixture of different types of animals, resulting in unique flavors.
Stock: A liquid extraction from the bones of the animal. (i.e. chicken stock is an extraction made just from chicken bones)
Real iron
The best iron supplements (it’s food)
Thinking about green
The official color of December
You can eat everything
You can eat everything. Red meat. Poultry. Seafood. Fruit. Vegetables, nuts & grains (prepared the right way). Powerful dairy. Dessert as a treat (you deserve it). Not pictured but essential :- REAL cooking fats like extra virgin olive oil, coconut oil, duck fat, etc. Bone broth. Fermented foods. Quality salt. Beautiful spices. No extreme diets. No fear mongering. Nothing crazy. This has always been our ideology 🥂
❋ CRAFTING A HERB CHRISTMAS TREE FOCACCIA BREAD MASTERPIECE
‘Tis the season for savory scents and festive flavors! As the holiday cheer begins to fill the air, what could be more delightful than combining the comfort of freshly baked bread with the spirit of a lovely Christmas tree? Enter the Herb Christmas Tree Focaccia Bread – a holiday twist on a classic Italian favorite bread that’s sure to dazzle your dinner guests. Whether you’re hosting a cozy family gathering or looking to impress at a yuletide potluck, this aromatic blend of rosemary, thyme, and other herbs arranged in a charming Christmas tree shape will not only be a feast for the eyes but a treat for the taste buds as well. So don your aprons, preheat your ovens, and let’s embark on a culinary journey to craft the perfect focaccia recipe for Christmas!
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— Ella Henry
❋ “COLD SEARED” LEMON BASIL TOP SIRLOIN
Lean cuts like top sirloin don’t have extra fat to protect them from aggressive heat. Starting the steak gently in a low oven, what I call a cold sear, allows the muscle fibers to relax and warm evenly before they ever hit the pan. That means less moisture loss, more tenderness, and no grey banding.
When it’s time to sear, the steak is already warm and dry, allowing you to build a deeper crust faster and more cleanly. Flipping the steak every 30–45 seconds keeps the surface temperature high, promotes even browning, and prevents scorching giving you better color in less time.
— American Gravy
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what is the opinion on adding ACV and how many lbs of bones to water ratio makes for a rich gelatinous beef bone broth? 😍🙏🏼