What is the Difference between Broth and Stock
Like many other terms, Broth and Stock are also used interchangeably. We use them as a base for making soups, gravies and other food products. We can make them in our kitchen and they are easily available in canned form in market. People cannot differentiate between the two, and often replace one with the other.
Broth
Technically speaking, broth is made by boiling meat with water at slow flame and then sieved to get a liquid. We can also get the vegetable broth, by boiling vegetables with water. Broth is very rich in nutrients and after adding few seasoning or even salt, we can serve it individually. Some recopies demand rich taste and broth is used in them.
Stock
We get stock, when we boil bones and meat trimmings with water, on slow heat. It may contain some connective tissues as bones release some jelly like material, when cooked at slow flame. No seasonings are added in stock and we can use it to make other food products, but cannot serve stock, individually. As it has no seasonings, so it’s very meaty in taste.
Broth vs Stock
Broth and Stock are extracts of meat and vegetables, and we can use them interchangeably, but yet they are different. Broth is extracted from meat, whereas stock is extracted from bones and trimming, which makes broth richer in ingredients as compared to stock. We can serve broth individually, but stock is used to make other products, only. Broth is more liquid in texture but stock may contain some tissues, which makes it thicker and it solidifies at low temperatures. We can consider broth as a finished product, as it has seasoning but stock is a raw material used to make other foods. Broth is batter in taste, if we compare it with stock.
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