I think we should use the 2 terms “mineral broth” and “stock”. None of this “broth, bone soup, bone broth” biznez!
Btw, pressure cooking is so so so important for stock making. Better flavor, only takes 60 to 90 minutes, doesn’t stink up the house all day. Get an electric one and it replaces your crockpot and rice cooker. Plus it’s Steampunk.
Really, everyone needs one.
Are you familiar with www.Gnowfglins.com? Wardee Harmon covers stock making and has recently been putting out a number of pressure cooker videos on YouTube. Check it out:
*Also, for anyone complaining that the high temperatures damage nutrients, I’m pretty sure the science of steam cooking and using water to transfer heat actually retains the structure on many nutrients. This is probably especially true for beef broth, which can take a looong time to cook. I remember reading a study that found microwave steamed veggies were more nutritious than roasted because of the shortened cooking time. But fortunately, pressure cooking doesn’t involve making water molecules go absolutely berserk (like a microwave). Microwaves mainly cook by rapidly moving isolated water molecules to generate heat. It basically rips up your food. Steam is gentler, moving gradually until everything becomes hot together. A team effort really.
*Also also, if you’re going to freeze be VERY careful using glass containers. In fact… just dont. They can burst and it really sucks. I cool my broth in glass/metal, and then transfer to food grade plastic yogurt containers. I’d rather use a different material, but plastic will have to do. Don’t pour it when it’s hot, you might melt the plastic, plus who knows what contaminates leech with hot temps. I don’t trust even “bpa free” stuff.