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Have you discovered the delights of bone broth yet? This week, I’m going to share with you my recipe for concentrated bone broth. The benefit of concentrating broth is that it takes up far less storage space and is portioned out into handy, on-demand squares that readily melt when added to hot water.
Before we get to the method of concentrating the broth, first let me share with you my process for making a thick broth that is easy to concentrate.
I start by adding 4 1/2 lbs of soup bones; 1 onion, cut into quarters (skins and all); 1 head garlic (broken apart but not peeled); 8 cups water; and 2 T apple-cider vinegar (to leach the minerals from the bones) to a crock-pot. Then, I stuff it full with 1 lb of mixed greens and stems—any combination of chard, beet greens, kale, spinach, and parsley is fantastic. Cook it on high for 2 hours (it will take a couple hours for the greens and lid to settle). After 2 hours, reduce heat to low and cook for 16 more hours (if your crock-pot is like mine, you will need to restart it a couple of times so it doesn’t automatically shut off). Let it cool on the counter for 2 hours, then remove greens, garlic, onions, and bones. Chill for at least 6 hours. A layer of fat will float to the top—just scrape it off. After that, your broth is ready for concentrate.
You know what you like.
But do you know why, exactly, you’re drawn to certain dishes?
This sounds like a silly question, but there is a sort of science behind the appeal of a meal.
A harvest of interesting trivia, gathered by Amish furniture company Plain & Simple, explains how plating design, contrasting colors, and even the shapes of plates can make one’s dining experience more pleasurable.
For instance, are you more attracted to this dish …
Or this one?
The food components are pretty similar, but the first is somehow more appealing to me.
“The more presentable and visually-appealing [food] is, the better it tastes,” says the Plain & Simple post. “People favor bright-colored food that features lots of contrast. But too much color can be overwhelming—most people prefer three colors on their plate, distributed through three to four food components. Believe it or not, even the degree to which your plate is rotated affects how much you enjoy your food.”
How about this plate? Do the pale hues whet your appetite?
According to Plain & Simple’s survey, “If you like your cheese salty, eat if off a knife—people rate cheese as tasting saltier when eaten off a knife rather than a toothpick, spoon, or fork.”
Of course, then there’s food art …
some of which is cuter (and more appetizing) …
than others …
Find out more fun “food appeal” facts at Better Dining Through Science.