50
MY
ROUSES
EVERYDAY
JANUARY | FEBRUARY 2014
Y
ou’re standing in the soup aisle at Rouses Markets, and you
see stocks and broths for sale. Before you buy, the first thing
you need to know is what’s the difference. In chef language,
a stock is made with bones, while a broth is made with meat or meat
and bones. Those bones and the gelatin that is released as they cook
are what give stock a full, rich flavor.
Stock is used for soups, gumbos, and anything you plan to reduce.
People tend to make stock with leftover
chicken and turkey carcasses, shrimp shells
or beef bones. I like to roast my stock bones
in the oven first to bring out the marrow.
A good beef bone takes about an hour in a
350-degree oven.
Broth is more for basting or making
mashed potatoes, rice and gravy. You can
find some great basic broths on the shelves
at Rouses, like Kitchen Basic or Swanson’s.
They’re great time-savers, and you can
jazz up the flavor by adding herbs and the
same ingredients you would add to a stock:
carrots, onions, celery, leeks, etc. You won’t get the richness of a
stock, but you will get juice and flavor.
Now, don’t get too comfortable with the difference between stock
and broth, because there’s a whole new category of stock called
bone broth. Bone broth is essentially beef or chicken stock, and it’s
a popular meal on the Paleo Diet, which is based on the types of
foods that our Paleolithic ancestors were presumed to have eaten.
It calls for grass-fed beef, shellfish, fresh
fruit, eggs, and non-starchy vegetables
(think higher protein and fiber and lower
carbohydrates, plus good fats).
According to people who swear by bone
broth, the extracts of collagen, gelatin and
glucosamine will keep your tummy healthy. I
haven’t tried the Paeleo Diet — I eat healthy,
and what works with my lifestyle — so I
can’t tell you if it works. But I can tell you
that bone broth is a great base for some of
my favorite soups, like Vietnamese pho with
rare steak, chicken or shrimp.
“Following the Paleo diet and eliminating
all grains, legumes, dairy, processed foods,
and sugar will likely lead to weight loss,
though it may be tough to stick with long-
term. Another option may be a modified
Paleo diet that includes nutrient-rich foods
like legumes and low-sugar, low-fat dairy.
It would make it easier to incorporate all
necessary nutrients, and would add more
flexibility to your diet.”
—Molly Kimball
Stock Market
by
Chef Marc Gilberti, Executive Chef, Ochsner Health Systems +
photo by
Cheryl Gerber
