Starting from Friday, when Murray Street chef Steve Mitton fills skiers hot food with beef soup during the winter season, he will provide a lot for a very hot food trendBone broth —
The old practice is to cook bones and some seasonal water into stocks.
Suddenly boiling.
In November, New York chef Marco Canola began a similar meal at the start of the shoot.
Called Brodo outside the window (
Italian broth)
Steaming broth for paper cups
Now, New Yorkers line up in the cold East Village to get a cup of grass --
After eating organic chicken soup, many people use it instead of their lunch at Starbucks in the morning.
Supporters of the broth, such as Sally Fallon Morrell, whose book "nutrient broth: an ancient soup"
Traditional therapies in the modern world, published in September, say nutrients and collagen in the broth promote intestinal health, reduce inflammation, and may even increase bone strength, fight cancer, and make your hair shine more.
An article in The New York Times in early January reported: "This prehistoric food cannot become a trend drink, using green juice and coconut water as the next magic potion for eternal pursuit of perfect health
A few weeks later, ESPN reported that Bryant had regained strength thanks to broth therapy.
"I 've been making bone soup for a while," Bryant said, according to reports . ". “It’s great —
Energy, inflammation
Online sales of mail
The broth has been ordered.
"Broth is our biggest seller," said Simon Golman, founder of Wise Choice Market, Quebec, who shipped about 24 frozen foods in the United States.
"In January, sales of broth suddenly soared.
They are at least twice, nearly three times.
I think most of our sales are in California, New York and Texas.
A "broth bar" where you can customize
Order broths with add-
Ins, such as ginger, soy sauce or citrus peel, opened last week in Portland, Oregon.
Broth also has many supporters in Ottawa.
"We can't catch our bones," says Conner Wells, the butcher of Saslove's in the West End of Wellington . ".
"As soon as we get hormones or grass,
The thing that fed the bone flew out.
People will buy us if we don't have bones (house-made)
But I think it's important that if you do it yourself, or buy it from us, you know what's inside. ”A 51-year-
Olitavai, who works in public health, said she recently ate broth to solve her digestive problems.
The woman who did not want to be named, she said, loved Morrell's book because "it provided a history of how we, as a society, got rid of our own broth, there is also a lot of evidence about health benefits.
She said she used a recipe for her new book to make chicken soup, "but hasn't ventured to use chicken feet yet . . . . . . It's impossible.
Chef Mitton said he did not know the broth had become fashionable.
"It's just something we 've been brewing on the stove.
"This is the foundation of all our products --
Our beef gravy, our soup, our sauce.
This is the best thing in the world.
"Mitton said that in October, when he attended the beer, barley and food activities at the Rideau Pines farm, he thought of holding the broth in a cup.
"We'll give everyone a hot bone marrow broth as soon as we get off the bus.
This is a huge blow.
Very delicious, like French onion soup.
"So we thought of the ringgit in winter.
People can come in with a thermos bottle and we will fill it up.
When people skate it keeps their bones warm
Then maybe they will come back for a meal.
ByWard Market restaurant will charge $3 to fill the regular
The size of a coffee thermos at a local coffee shop, $5 from a large chain store to one, or $6 for lunch --size Thermos.
Mitton says it's simple to make broth.
"We started with Monday's 30 kilos of O'Brien beef bone marrow.
We baked them at the beginning of the week and then cooked them in the water with salt and pepper for a week because I was Mary Timmer so I used a lot of summer delicacies.
Canora in New York was quoted as saying, "how easy and a little awkward is this . "
"It doesn't matter if it's something like chicken bones, pig bones, beef bones," he said . ".
"Pile them in a pan and cover them with water, about three to 4 inch, and cook for five to seven hours.
Then add mirepoix-
Carrots, celery, onions, parsley, bay leaves and pepper --
Cook for another hour or two.
"While some people say the soup is slightly different from the broth, the soup has a higher proportion of bone and water, while the broth is attached to the bone with more meat, others say, these terms can be used interchanged.
This is the New York Times's recently published broth recipe, adapted from Canora's new book, Food Day.
Like the recently popular broth recipe, it includes a little bit of vinegar, which is said to help extract beneficial minerals from the bones.
