Collagen and gelatin
I went on a pork broth spree last weekend, making a couple different batches to compare starting with roasted and non-roasted bones. I expected the flavor and color differences, but the texture threw me: the broth from non-roasted bones set…
Kitchen basics: Pork broth
As a friend and I discussed this week, my resume reads very strangely: from cancer biology research to middle school education to line cook, I’ve had my finger in a lot of pies (literally and figuratively). All of it makes…
