Maybe you’ve had an experience like this: You go down the soup aisle at the grocery store and see a multitude of cartons and cans of chicken, fish, and beef stocks and broths. What’s the difference and which one should I use for what? I often wondered this myself so I researched it and here’s what I found.
Broth is made by simmering meat in water with some vegetables and herbs added for seasoning. They are more strongly flavored than stocks so are commonly used for quick clear soups and rice dishes.
Stock is made by simmering leftover meaty bones and carcasses, with aromatic vegetables for depth of flavor. Best uses are soup bases, stews and making reductions for sauces.
I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!
Bone broth is excellent for making soups, stews, sauces, and sautés. If you are on a paleo or AIP diet, bone broth is often recommended for sipping in between meals for extra nutrition.
Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!
This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette”