Bone Broths: Cheap Vs Expensive Vs Homemade

Bone broth is all the rage these days. Whether you're doing a keto diet or a carnivore diet or you just want to upgrade your cooking altogether. Soups, sauces, everything will benefit from a good quality stock or broth. But because of all that popularity, there are a lot of convenience products out there. Today, we're going to compare the convenience products to the homemade broth and see who comes out on top. Let's go get started. To compare all of these stocks or broths or bone broth or meat water, whatever you want to call these things, we're going to have to have a criteria for comparing each one. The first thing is is obviously we're going to taste it. So, I'm going to get a coffee mug. We're going to fill it up nice hot broth and then we're going to taste each one and give it a taste score. The second criteria is texture. If you make a nice stock, it's going to be simmered with bones and those bones are going to release gelatin and that's going to make sure that it has that body to it that when you boil this broth or stock, it should get thicker. We're going to judge what the texture is after it reduces a little bit. And our third and fourth criteria, we're going to talk about price and we're going to talk about time to completion. So, those are our four categories that we're going to take each one of these stocks or bone broths through. First, I'm going to the grocery store and I'm going to pull one off the shelf and we're going to taste it and put it through the test. Let's go. All right, so this is our box of bone broth that I just got from the grocery store. They cost about four to five bucks. And you know, it says bone broth on here. And I don't know if that's just a marketing term or what, cuz when you look at the back, it does say that it uses quality meat and bones, therefore making it a bone broth. Um, but in the ingredients, the first ingredient is uh beef bone broth. So, I don't quite know. They're not really telling you what they're putting in here, but we're going to run it through the tests anyway. This is our cheap version. Let's get some on the stove to reduce and see if we can get that thickness that I was talking about. While we're waiting for that to reduce, let's talk a little bit about stock. So, I used to teach culinary school back in the day. And technically, a stock is a flavorful liquid made by simmering bones, while a broth is a flavorful liquid made from simmering meat. Now, this recent thing that's happened is we're talking about bone broth. We're taking the good parts about stock and the good parts about broth and putting them together. When people say bone broth, I really hope what we're doing is we're using bones and meat. The bones is where where all the magic happens. That's what separates a broth that is watery and has a good has a pretty good flavor but doesn't thicken to a stock that does thicken. So bones are the secret. Our first test is going to be for flavor. So again, of course, I just get a mug and I'm going to taste some warmed up broth because on the back of the package, it does say that it's a sipping kind of broth. So, let's give it a try. So, it's not the best. Obviously, four to five bucks. It's not the best. Um, the meat flavor doesn't come through as much as celery. I get a lot a lot a lot of celery. So, I'm guessing that they kind of you can tell on the on the package, too, because it says the first ingredient is bone broth and then the next ingredients are like, you know, celery, granulated celery powder and things like that. And so, I don't know. I would not recommend this as a sipping kind of um bone broth. Let's give it a one out of five cuz this is probably not that good. I would not have this like this. Maybe you could cook with it, but I wouldn't drink it. The next test we're going to do is the reducing test to see if it is made with enough bones that there is a a visible change as it reduces or boils. All right. So, we reduced this entire box. This is four cups of liquid down to about a cup. What you'd want to see is this to be naturally thickened um through the gelatin that pulls out of the bones. But again, it's still really really watery. It's still not thicken thick enough. It coats a little bit the back of the spoon. You can really tell when you put it on a plate. See how you can see through the plate and it doesn't it coats a little bit but not like um not like you would want to see it in a high quality stock um that has enough gelatin. So basically when this was made they did not put enough bones in it to get enough gelatin to get that thickening and that texture. It really helps out when you do like sauce making and things that you're able to reduce it and it becomes thick on its own. And if you're drinking bone broth for the health benefits, this does not contain a ton of gelatin and collagen that you're looking for when you think about the the good nutrients that you're getting out of that bone broth. So, for texture, we're going to give it a one out of five. As far as price, I'm going to give it a four out of five because for four or five bucks for a big container like this, that's not a bad price. And uh for time, obviously, it is uh five out of five because you just open the container and you're ready to go. Next, we're going to test our own homemade beeftock. I'm going to show you how to make it and we're going to put it through the battery of test. So, we got lots to do. Let's get started. All right, let's talk homemade beeftock. Now, it is going to be your gold standard. It is going to be so, so good. It's make your house smell awesome. I, like I said before, I used to teach culinary school and I'm going to tell you the exact thing that I told them every time we went on how to make a stock. And this is so easy to do. You need no recipe. I don't care if you're going to make a small pot, a big pot, or a hot tub full of beeftock. I'm going to show you the procedure, and it's super easy to do. Are you ready? All right. There are three components to a stock. The first one is going to be bones. Now, in beeftock, what bones do we need to get? We need to get beef bones. Yes, the questions get no harder than this. I promise. Because beeftock is a brown stock, you need to brown the bones. You're going to put it in the oven. And when are you going to pull it out? When the bones are brown. Wow. It's not hard, people. All right. Once they're brown, you're going to pull them out and you're going to put them in the pot. How many bones, do you ask? Easy. You're going to fill up the pot halfway with bones. Doesn't matter if it's a small pot, big pot, whatever. Halfway with bones. The second part of the stock is going to be the veggies. Now, we can't just throw any veggies in there. We are throwing the classic combination of mirror, which is onions, celery, and carrots, or as I like to refer to them as the nirvana of veggie combinations. Why nirvana? Because it was one of my favorite bands growing up. And there's three of them. So in this case, the onions are Kurt Cobain. Two times the number of onions to the the celery and the carrots. The carrots are Dave Gro and the celery is that other guy who I never can remember his name. Sorry if you're watching or put in the comments what his name was. Sorry, dude. I I forgot. And because it's a brown stock, we are going to caramelize the onions, celery, and carrots. We're going to use the beef fat that came out of the bones and just throw them in the pan and you're going to caramelize them. Well caramelized. Okay. All this caramelization we're doing is going to make your stock more brown. And more brown is more appetizing when you're putting it over a steak, isn't it? Yes, it is. Our veggies. How much veggies do we put in? About 10% of the volume of your pot is going to be vegetables. Now, no, no, no. Stop it. Don't you go and grab a scale. If you weigh this, I am going to get super mad at you. We are just eyeballing this whole thing. It is a basic kind of procedure, not a recipe. Okay? Do not take the time to It's not going to matter if you have a couple extra ounces of onion or a couple less ounces of onion. Trust me, save your time. The third component to a stock is water. Now, water is water. That's how we're going to get all of the stuff inside of our bones and our vegetables into the water. That's what we're going to keep. How much water, you ask? Guess what? We're just going to fill the pot all the way up with water. This is so easy of a procedure. Do not overthink it. Yes, there are some recipes that call for parsley stems or peppercorns or tomato paste. All those are extras you can add, but these are the basics. You're then going to bring it up to a boil, reduce it to a simmer, push it back on that back burner, that little tiny one you got in the back that you never use, and just let it simmer 8 to 10 hours. Boom, you're done. Simply strain it, and you are ready to go. I've already set a pot aside to do our reduction test. So, let's do taste first and then we will check in on our reduction. First of all, the aroma in this place is amazing. It is uh off the charts. So, this smells so good. No salt in here at all. Nothing. Just going to go take a sip of this delicious broth. Oh, wait. I shouldn't say delicious cuz I haven't tasted it yet, but I already know it's going to be delicious. So good. Very balanced. Has that meaty flavor. Has a little bit of the vegetables, but it's not overpowering. You know, I would add a little if I was going to be doing this for a sipping, I would add a little bit of salt and man, you are on your way. This has all of those nutrients, all that gelatin and collagen that you're looking for with sipping on bone broth, all the protein, all that stuff. Man, it's in here. This This is really, really good. We're going to give this a five out of five on taste. It's really good. This is our reduced homemade beeftock. So, we're going to look at the texture of it. You can tell as it comes off of the spoon how much it comes off in one stream. That means we're it's thick. Okay. You can see the plate test. You see how it clings to the plate? That is a high quality stock with lots of gelatin, lots of collagen, and it coats the back of the spoon very nicely. So, again, this is going to thicken up. So, when you make your sauces and everything, it's going to thicken up on its own just through reduction. So, it's a really cool sauce. You should definitely make your own beeftock. I I I just love to do it. So, for texture, we are giving it a five out of five. So, we got a five out of five on taste and texture. It's perfect. Now, rounding out the categories, this is where it starts to fall off. So, as far as money is concerned or how much it costs, um you do have to buy the bones. They run about two or three bucks a pound, depending on where you get them. You got to get all the onions and celery and carrots. So, it's not too bad, but again, it's not as it's a probably a little more expensive than the other broths that we've talked about today. So, as far as cost goes, we're going to give it a three out of five. So, it's not too too expensive, but um it's not the least expensive thing we've done so far. Time, that's where it falls off a cliff. You're only going to get a one out of five for time. It does take 10 hours. You want to give it enough time simmering that it pulls everything out of those bones and those veggies and they have nothing else to give. So, it does take a lot of time. Silver lining though, the time is just on the back of the stove. As far as um actually putting it together, it goes by pretty quickly, but we're going to give it a one out of five for time. Next, we're going to talk about Bougie Bone Broths. This one popped up on my Instagram feed and um it's expensive, but it's a chefmade bone broth. That kit is shelf stable and delivered to your door. So, let's go ahead and put it through the tests and see where where it ranks with the ones we've done so far. Let's go. This one is called Brodo. Now, I got the beef bone broth. This one's all over social media. I saw it a bunch on Instagram. Even my wife came up to me and go, "Hey, what's up with this bone broth stuff?" It's made by a James Beard award-winning chef. So, I was very curious. It is 100% grass-fed, which is a little bit different because it does come with a premium price tag. I think it was like $37 for six cups of this broth. So, again, they do tout it as more of a sipping type of broth and then you can make soups out of it. So, we'll see. Um, we'll put it through the paces today and see what you can actually do with it. But, yeah, if you're just going to sip on it, you know, let's give it a try. Let's that'll be our first test. We're going to taste it. All right. So, let's taste this thing and see what it tastes like. Got a nice warm cup. You can see the steam. So, this has got some good flavor. It does have the meat flavor forward. Um, a lot of carrot in there, but uh it's a pretty good sip and bone broth if I have to say so myself. Remember, this is not like a product endorsement. Uh, they're not sponsoring me. I just bought it on Amazon because I thought it looked interesting. So, I'm just sharing. We're sharing today. Let's share. As far as taste goes, I would say this is a four out of five. I I This is a really good one. I already put some bone broth on the on the stove to let it reduce. So, let's check out the next test, the reduction test. All right. All right. So, we reduced that whole package that that cup of broth down to what about a couple of tablespoons. And you can see that it's still watery. It's still not as thick as some of our other things. I think it's a little bit thicker than the um one we got from the grocery store, but again, it not all the way to the homemade uh beef broth. So, you can see that it comes off a little bit. Uh the coat the back of the spoon test doesn't really it it clings just a little bit but not a lot. Um we'll do the plate the plate test. Pour it on the plate. You can tell that it's thicker than the one that we've got from the grocery store when you see it on the plate cuz it does cling a little bit to the plate. So there is some gelatin in there. There is some collagen in there. So um this is and it tastes really really good. And I even snuck a little bit reduced. It really tastes awesome. Like it concentrates those flavors. So, it's really, really good. On your bone broth journey, there are many paths you can take. We can go for convenience. We can spend a bunch of money or we can make it ourselves. Pick one that works best for you. Thank you for coming with me on this journey today and we will see you on the next

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