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If you're making a big pot of soup, you should know the difference between stock and broth. Find out if they really are interchangeable. Broth vs. Stock: Find Out Which One Is Best for Making Soup
Since broth is thinner, it’s better suited for dishes where you want other flavors to shine, ... add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia.
Many cooks and food writers use the terms broth and stock interchangeably. [3] [4] [5] In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". [6] While many draw a distinction between stock and broth, the details of the distinction often differ.
Broth, also known as bouillon (French pronunciation: ⓘ), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a longer period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
Nicolas Appert also proposed such dehydrated bouillon in 1831. [4] Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cooking. It ...
Stock or broth is the flavored liquid that comes from simmering vegetables, herbs, meat and/or bones in water (sans meat or bones for vegetable broth). Some definitions specify that stock is made ...