I was happy to chat with my sweet Kitchen Pioneers during last month’s live stream on September 29, 2022. Among the topics we talked about were old-fashioned homemade soups and how to make perpetual bone broth.
This live stream replay is available to Kitchen Pioneers who have joined my YouTube membership community—The Traditional Foods Kitchen Academy.
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Table of Contents
What is Perpetual Bone Broth?
If you have been with me for a while, you’ve heard me talk about and seen me make what I call perpetual bone broth. Now, I say that a bit tongue-in-cheek, but there really is something to this concept. Perpetual bone broth is a combination of bones, water, and aromatics that are left to simmer for a long time, with some broth being ladled out every day and fresh water being added to the stockpot that continues to simmer.
Some home cooks will say they can get 12 batches of perpetual bone broth from one set of bones, with each batch being as gelatinous as the last! Alas, I have not been able to get as many batches. However, I have been able to get at least three batches of gelatinous bone broth from one set of bones. I must say that I am quite pleased with that, especially when I am using some of the more costly beef bones, such as oxtails and beef shanks!
To learn more about how to make perpetual bone broth, be sure to enjoy my perpetual bone broth video playlist, where I show you how to make your first batch of bone broth along with two updates. Here’s the first video in the series:
What’s the Difference Between Broth, Stock, and Bone Broth?
When it comes to making bone broth, do you ever get confused over the different names for this liquid that get bandied around? The terms can get confusing. I have a video that helps you learn about the differences between broth, stock, and bone broth, but here is a simple definition:
- Broth is made with meaty bones
- Stock is made with scraped bones that have little or no meat on them
- Bone Broth is made with a combination of meaty bones, scraped bones, and high-cartilage bones
This combination of bones gives bone broth its distinct flavor and gelatinous consistency.
To learn more, watch my video about broth, stock, and bone broth.
And when you’re ready to make beef stock, chicken bone broth, or beef bone broth, watch the following recipe videos.
Traditional Foods Kitchen Academy Live Stream Replays
These live stream replays are available to members of the Traditional Foods Kitchen Academy, who we call Kitchen Pioneers. You can learn more about my optional YouTube membership community, including members-only videos and exclusive perks.
This membership community is optional. I’m still publishing my weekly detailed instructional cooking videos on my public YouTube channel that you can watch for free. (Thanks so much for being a Sweet Friend and subscriber!)
In addition to links to the latest Kitchen Academy vodcasts, this blog post lists some of the public videos that I talk about in my live stream.
More Kitchen Pioneer Videos
In addition to live streams, I publish exclusive videos for my membership community. In case you have missed any of my past videos, be sure to catch up with the videos below.
- Traditional Foods Kitchen Academy video playlist (Optional Membership Community)
Here are a few of my previous member videos:
Stay in Touch with Mary’s Nest
- Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
- Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
- Join the Traditional Foods Kitchen Academy - For more detailed videos and exclusive members-only perks, join my YouTube membership community.
- Order The Modern Pioneer Cookbook - Get a hardcover book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.
- Order The Modern Pioneer Pantry - Get Mary's latest hardcover cookbook about preserving food and making delicious meals from your Four Corners Pantry. Mary's second cookbook is also published by Penguin Random House.
I look forward to having you join me in my Texas Hill Country Kitchen!
Shop for Items Used in This Blog Post or Video
Favorite Kitchen Supplies
- Favorite Aprons
- Spice Grinder
- Countertop Burner (On my kitchen island in many recipe videos.)
- Handheld Vacuum Sealing System
- Vacuum Lids
- Whisk
- Silica Gel Packets (Helps keep moisture from building up in your mix)
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
- pH Strips (Helps you check on the acidity of your vinegar)
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