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?

7 Answers

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  • Clive
    Lv 7
    4 weeks 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.

  • 4 weeks ago

    not much.

    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.....

  • Anonymous
    4 weeks ago

    broth is a finished recipe, stock is an additive to a recipe

  • 4 weeks 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

    • Clive
      Lv 7
      4 weeks agoReport

      Wrong. Stock is generally a meaty liquid.

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  • 4 weeks 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.

  • 4 weeks 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.

  • Anonymous
    4 weeks 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.

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