healthy homemade bouillon cubesPeople new to traditional cooking and making homemade broth are frequently surprised to learn that bouillon cubes from the store are a heavily processed food. Without exception, they contain large amounts of processed glutamate or MSG. Even organic brands should be avoided! If you wish to use them, it is best to make homemade bouillon cubes instead.

bonito flakesBonito flakes are a delicious and extremely fast way to whip up a pot of economical fish stock.

It is wonderful to sip alone or as a base for soup as used traditionally in Japanese cuisine. Here’s what ancient South American proverbs have to say on the matter:

“Fish stock will cure anything

Good broth will resurrect the dead”  

I personally feel that fish stock is a must cooking skill to teach children before they leave home.

The Culinary Arts Dictionary defines the French word remouillage as “a weak stock made by resimmering bones that have been used to make stock once already.”

Indeed, this is exactly what remouillage is:  a rewetting or remoistening of soup bones that have already served their purpose with a previous batch of bone broth or stock (not to be confused with meat stock).

italian vegetable soupLet’s face it. Despite the best planning and organization, sometimes the freezer can be (gasp!) completely empty of the most basic traditional cooking items. This includes homemade bone broth, sometimes referred to as stock or bone stock.

It happens to me, and I’m sure it has happened to you too! 

pork brothMaking homemade bone broth is a crucial technique a Traditional Cook must master. Ideally, it is made at least once a week. Since quality bones are expensive, is pork broth an option? Most people have never considered it. Quality pastured pork at affordable prices is widely available in many communities.

german lentil soupGerman lentil soup made with traditional beef bone broth is a regular feature on the menu in our home. The reason?  All 3 kids like it, along with Mom and Dad!

With many of my other soups, only one or two of the children like it but the third does not.  

stock vs brothFrench chefs have a term fonds de cuisine, which translates to “the foundation and working capital of the kitchen.” Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health. Two of the most common questions that individuals embarking upon the GAPS Diet have is,