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FAQ

Frequently Asked Questions

What’s the difference between stock and broth?

Bone broth is a stock made by simmering bones for 24 to 48 hours, thereby drawing out the most protein (healing collagen) from the bones.

Stock is similar but has less protein and mouthfeel in the recipe or end product.

Cauldron Broths takes a traditional process of slow simmering of bones and trimmings and modernizes it with pressure kettles for less time to get the maximum nutrition and vibrant flavor out of each pot. This yields a clearer, brighter tasting product with more of the life giving nutrients than any other brand on the grocery market.

Is it supposed to jiggle at room temperature?

You can see there’s a lot of collagen in a broth or stock when it gels, or jiggles, at refrigerated temperatures—that’s what we call the jiggle factor. Gelling is due to the broth’s rich proteoglycans, hyaluronic acid and chondroitin sulfate; also called glycosaminoglycans, or GAGs.

Collagen, the most abundant protein in mammals, is dense with easy-to-digest amino acids like proline and glycine. These essential compounds are the building blocks for our bodies to make their own collagen which helps support our healthy joints, connective tissues, and immune system.

Glycine has a “sparing effect” when consumed. Our bodies use the glycine we consume sparing their own protein stores. This property is especially important if one’s health is compromised with an injury, illness, infection, or a functional gut disorder. Glycine is also a precursor for glutathione, the most abundant antioxidant in the body.

Collagen actually helps heal a leaky gut: the amino acids that our bodies use to make connective tissues are also those that help heal the lining of the gut.

It tastes a little flat, why is that?

Sure, salt can definitely bring flavors to life, but people have different sodium desires and requirements. What one chef finds tasty could be overwhelming for another — so we decided to forgo the common addition of salt, even fancy sea salts. Instead, our broths are versatile, and you can adjust the salt to your tastes and needs. So please, salt to taste! When cooking with our Bone Broths, Glace de Viande or herb infused Schmaltz and Tallow, Chef Gabe recommends that you season with your favorite salts.

Why do some broths still have sodium content?

We use organic kombu, a type of seaweed, in our bone broths; it adds minerals and nutrients, as well as a sensation of umami. The sodium content you see on our labels comes from this, and also from bioaccumulation of sodium from the feed of the animals whose bones we use.

How long is the broth good for?

2 years in the freezer. 10 days chilled unopened. 5 days opened.

How should I defrost Cauldron Broth?

We recommend in the frigerated, in a bowl for a few days.

Or under running water in a sink, then into a soup pot.

Is the broth GMO-FREE?

Yes

Is the broth Gluten Free?

Yes, naturally.

So people are sipping cups of broth? Really!?

Yes! It’s a great, comforting way to get 12g of protein per cup with no fat or salt added. It’s also a savory (instead of sweet) way to start your day or have a snack. If you like Vietnamese Pho, you’ll love sipping our broth by the mug.

What is Low-FODMAP?

What does FODMAP mean?? Great question, and unless you suffer from SIBO, IBS or other functional gastrointestinal disorders, chances are you have never heard of it. FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. (WOW! Thank you Wikipedia) For some people, garlic and onions causes major belly aches or worse – no good. So, while we offer our Cauldron Traditional Bone Broths that DO contain garlic and onions, we have also mastered a wonderful blend of Low-FODMAP ingredients to make a line of delicious bone broths especially for those who need it. Chef Gabe says that his latest GutRx Organic Beef (Low Fermentable) is his favorite sipping broth! And he happily tolerates onions and garlic!

Our GutRx™ broths are specially designed to be easily digestible for anyone, whether you have gut disorders or not. Try GutRx Bone Broths Today.

Can I cook with it? What’s the best recipe to start with?

Of course! We find a home style chicken noodle soup, chicken tortilla soup or beef stew is the best place to start. Our broths add a great depth of flavor and mouthfeel!

Can I order online?

Yes, please visit our online store HERE.

I have a question about my order, who should I contact?

info@cauldronbroths.com Please keep in mind, any orders placed on a Thursday or Friday will ship the Monday of the next because due to shipping frozen product over weekends.

Do you have anything that doesn’t have meat in it?

Yes, our organic vegetable broth.

Can I buy the broth in the grocery store?

Yes, please visit our Locations page. If your grocery store doesn’t have it, ASK!

What is Schmaltz? What Tallow? How do I use it?

Schmaltz is chicken fat. Tallow is beef fat. Both are darn tasty.

Try using in place of olive oil for sautéing, paint onto grilled and roasted meats, or use it to roast potatoes or other veggies.

What is Glace? How do I use it?

Glace is concentrated broth. It has all of the great properties of our broth, just more intense! Use it as a base for sauces for instant flavor and natural thickening power!

Where do you get your produce from?

Organically Grown Produce. Sourced from Washington and Oregon organic farms.

Where do you get your chicken bones from?

Draper Valley Farms, Mt Vernon WA.

Where do you get your beef bones from?

Pacific Northwest Beef Farms such as Bartels Farms, Eugene OR and Painted Hills Natural Beef, Fossil OR.

Where do you get your spices from?

Our organic spices come from the great team at the Spice Hut, Bellingham WA.