What's the difference between stock and broth?
I don't really understand what the difference is, because when I'm translating into my languange (Swedish), I get the same word.. Someone care to explain?
- CliveLv 78 months ago
It's basically a difference between British and American English.
In British English, stock is what you get when you boil bones, meat offcuts and maybe other ingredients to make a flavoured liquid for making soups and stews with. Broth is a word used to mean some kinds of soups. If I see the word "broth", I'm thinking "soup". So I'm very clear which is which. Broth is something I would eat with a spoon, but I wouldn't eat stock because it's only a cooking ingredient.
In American English, the word "broth" is often used to mean stock, and that is where you can be confused.
- ckngbbblsLv 78 months ago
Both are the result of cooking meat, bones, veggies, etc.
When a person uses home made stock to make soup, then the liquid on the soup is now called broth.....
- Anonymous8 months ago
broth is a finished recipe, stock is an additive to a recipe
- SCATTY cLv 68 months ago
Generally broth contains meat and stock doesn't. But the two words are often interchangeable.
In the UK, we tend to use the word 'broth' for a type of meaty soup and stock is something you add to stews and casseroles etc
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- wind_updollLv 78 months ago
They’re the same, usually purchased premade and marketed as broth. In culinary terms, stock (or broth) is prepared by covering bones, (beef, poultry, or fish) or vegs with water, bringing to a boil until reduced by half.
- 8 months ago
Stock is made from bones, while broth is made mostly from meat or vegetables. Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful. Though broth and stock do have small differences, many people use them for the same purposes.
- Anonymous8 months ago
Stocks are made by simmering meaty bones, trim, and vegetables in a liquid, usually water. The result is strained and used to make sauces, soups, stews, and braises, and for cooking both vegetables and grains, adding hearty flavor.
Broths are prepared in a similar way, but they are based on meat rather than bones. Therefore they have a more pronounced flavor than a stock and are intended to be serves as-is rather than used for other cooking purposes.