Joey O'hare'S WEEK OF BROTH
Please tell us a bit about yourself
I’m a chef/foodie who focuses on vegcentric cooking and fermentation.
What are you currently working on?
I am re-focusing on some freelance recipe work as I currently look for my next full time position.
Are you familiar with bone broth?
Do you ever make your own stocks/broths? If so how do you find it?
Yes, though I used to more. These days I don’t cook with much meat which means I rarely have the bones/carcass to make use of at home. This project has reminded me how much I have missed the flavours of great quality broth! If I were to have a Sunday roast I would 100% make broth from the chicken carcass. As a chef and when running my supper club I would by bones from the butcher to make stock.
Do you ever use a cheeky stock cube?
I occasionally use a teaspoon on bouillon yes… This has to be used cautiously I find as it can very easily take over the flavour of a soup and all concoctions then end up tasting the same.
Would you consider using this regularly?
Yes, I really would.
Did using broth make a difference to the taste and/or texture of your food?
Yes. Mind you the recipes I created all deliberately showcase the broth; these recipes would not be possible with stock cubes.
Obviously it's only a short time that you may have consumed our broth but there is some evidence to say it has anti-inflammatory properties, can aid sleep, digestion and collagen levels. Did you feel better for consuming it? Sleep better? Improvement in skin? Digestion? Please elaborate if so
I find it has a soothing effect on my digestion which can be a bit up and down. I really enjoyed a cup of broth in the evening, even after dinner as a soothing drink and something that felt more nourishing/soothing than a herbal tea.
Which was your favourite flavour and why?
I think the beef broth! I almost never eat red meat these days so it was really delicious to be able to enjoy the flavour of beef in a lighter way, and in a sustainable way too. I really appreciate how broth makes nourishing and delicious use of a would be by-product. The beef broth & beetroot borscht was my favourite recipe here.