Brothremain

Brothremain is a culinary term describing the gelatin-rich material that remains after the primary extraction of flavors from bones, meat, vegetables, and aromatics to make broth or stock. It encompasses both small solid fragments and the portion of reduced liquid that clings to them. In practice, brothremain can be collected after straining and, if desired, pressed to extract additional liquid and gelatin. The term is informal and not widely standardized, but it is used in discussions of kitchen waste reduction and flavor management.

Origin and usage: The word brothremain appears in contemporary culinary writing and in sustainability-focused cooking communities; it is a portmanteau of broth and remain/remnant. It is used to refer to the byproduct that can be repurposed rather than discarded.

Preparation and applications: Chefs may press the solids to extract more gelatin and then combine the extracted liquid back into stocks, sauces, or gravies; or the brothremain can be simmered with new water to make a lighter second stock; it can also be dried and ground as a flavoring.

Nutritional and culinary characteristics: Brothremain is typically rich in gelatin, which helps contribute body and a smooth mouthfeel to sauces and soups. It may retain minerals and concentrated umami from the original ingredients, depending on processing.

See also: stock, broth, gelatin, remnant.