11 ms·

Yes, if you throw away all the nutritional concerns...

• _a_a_a_ 4y ago
  Does well-made stock actually have significant nutrition in it? Serious question.
  • zug_zug 4y ago
    Yes, per the article -- the reason store-bought stock (minimum water-to-protein ratio 1:135) never reduces to a gelatin (like homemade) is that the homemade has Much higher protein content. It's hard to know what other dimensions of healthiness apply to homemade over store bought.
    • pdpi 4y ago
      The reason you care about the protein is completely unrelated to nutrition, though. Rather, it's because of the flavour and mouth feel.
      • AlecSchueler 4y ago
        Though your mouth is reporting good feedback on things that seem to have good nutritional value right? Of course you can easily confuse it (eg with lots of sugar), I just mean the distinction you're making might not be needed.
      • jamiek88 4y ago
        Can we just say texture? This weird phrase ‘mouth feel’ that ‘foodies’ have started to use is weird and subjectively to me, gross. No professional chef or restauranteur uses the phrase ‘mouth feel’ it’s a weird internet phrase that has caught on a bit. Texture. Taste. Temperature. Mouth feel, tongue feel, heat feel.
        • _a_a_a_ 4y ago
          I get you but I believe mouth-feel is more than texture, for example it's the crunchiness of crisps in your mouth, and temperature alone doesn't cover the coolness of menthol. I certainly agree with you that a lot of pretentious long words are taking over from short words that do a perfectly good job, and it sucks.
          • jamiek88 4y ago
            You used the perfect existing word for crunchiness. Crunchiness. But this is my personal hill and I’ve already built the mausoleum!
            • ahefner 4y ago
              I'm willing to die on this hill with you provided we also take up arms against the phrase "flavor profile".
        • wiredfool 4y ago
          Foodies may have 'just' started using it, but it's a term of art in the Food service/Food science world. It's not like computing doesn't have a lot of terms that seem redundant or over complicated if you aren't experienced with it.
        • version_five 4y ago
          It's been 20 years since I've heard "mouth feel", based on some food projects going on in the lab where I did my PhD. I don't think it was a new term then. Maybe it's bled into the world of internet foodies recently, I have no idea, but it's not a new term
    • vkou 4y ago
      > Yes, per the article -- the reason store-bought stock (minimum water-to-protein ratio 1:135) never reduces to a gelatin (like homemade) is that the homemade has Much higher protein content. How much of an effect on my nutrition will replacing the stock part of my typical recipe with water have? I'd be highly surprised if it were at all meaningful. I don't add stock for nutrition, I add it for the taste.
    • UncleMeat 4y ago
      You can add powdered gelatin if you want the body of homemade.