broth
   HOME

TheInfoList



Broth, also known as bouillon [], is a Umami, savory liquid made of water in which bones, meat, or vegetables have been simmering, simmered. It can be eaten alone, but it is most commonly used to prepare other
dishes Dish, dishes or DISH may refer to: Culinary * Dish (food), something prepared to be eaten * Dishware, plates and bowls for eating, cutting boards, silverware Communications * Dish antenna a type of antenna * Dish Network, a satellite television ...
, such as
soup Soup is a primarily liquid A liquid is a nearly incompressible In fluid mechanics or more generally continuum mechanics, incompressible flow (isochoric process, isochoric flow) refers to a fluid flow, flow in which the material dens ...

soup
s, , and
sauce In , a sauce is a , , or semi- food, served on or used in preparing other s. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a word taken from the ''salsa'', meaning ' ...

sauce
s. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of
bouillon cube A bouillon cube (Canada and US) or stock cube (Australia, Ireland, New Zealand, South Africa and UK), broth cube (Philippines) or stock pot (UK) is dehydrated broth or Stock (food), stock formed into a small cube about wide. It is typically mad ...
s were commercialized beginning in the early 20th century.


Stock versus broth

Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974,
James Beard James Andrews Beard (May 5, 1903 – January 23, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City New Yo ...

James Beard
wrote emphatically that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more
gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen upright=1.5, Tropocollagen molecule: three left-handed procollagens (red, green, blue) j ...
, giving them a thicker texture. Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor. A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone. In the
United Kingdom The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain,Usage is mixed. The Guardian' and Telegraph' use Britain as a synonym for the United Kingdom. Some prefer to use Britain as shorth ...

United Kingdom
, "broth" can refer to the liquid in a soup which includes solid pieces of meat, fish, or vegetables, whereas "stock" would refer to the purely liquid base. Traditionally, according to this definition, broth contained some form of meat or fish; however, nowadays it is acceptable to refer to a strictly vegetable soup as a broth.


Preparation

Broth has traditionally been made using animal bones which are boiled in a cooking pot to extract the flavor and nutrients. The bones may or may not have meat still on them. Roasted bones are used to add a darker color and caramelized flavor. To clarify a broth,
egg white Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg Diagram of a chicken egg in its 9th day. Membranes: allantois, chorion, amnion, and vitellus/ yolk. An egg is the organic vessel containing ...
s are sometimes added during cooking; the egg whites will
coagulate Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a thrombus, blood clot. It potentially results in hemostasis, the cessation of blood loss from a damaged vessel, followed by repair. The m ...
as they cool, trapping sediment and
turbidity Turbidity is the cloudiness or haziness of a fluid In physics, a fluid is a substance that continually Deformation (mechanics), deforms (flows) under an applied shear stress, or external force. Fluids are a Phase (matter), phase of matter ...

turbidity
into an easily strained mass.


See also

*
Canja de galinha ( literally "chicken congee Congee or conjee () is a type of rice Rice is the seed A seed is an embryonic plant enclosed in a protective outer covering. The formation of the seed is part of the process of reproduction Reprod ...

Canja de galinha
* *
Scotch broth#REDIRECT Scotch broth Scotch broth Broth, also known as bouillon [], is a Umami, savory liquid made of water in which bones, meat, or vegetables have been simmering, simmered. It can be eaten alone, but it is most commonly used to prepare other ...
*
Bouillon Bouillon [] ( wa, Bouyon) is a municipalities of Belgium, municipality in Belgium. It lies in the country's Wallonia, Walloon Region and Luxembourg (province of Belgium), Luxembourg Province in the Ardennes. The municipality, which covers 149.09& ...
, a Haitian soup *
Court-bouillon Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth Broth, also known as bouillon [], is a Umami, savory liquid made of water in which bones, meat, or vegetables have been simmering, simmered. ...

Court-bouillon
, from the French ''court'' or "short broth"


References

{{Soups Food ingredients Soups