What’s the difference between stock and broth (with pictures) 935 gas block


A good eater can identify subtle differences in any dish. Three cooks, for example, can make the same recipe and those with refined tastebuds will find the differences in each. Such is the case between stocks and broths. Though very similar, stocks and broths have differences that most see as subtle, and those with more discerning palates, will say are worlds apart.

In stock, such as chicken, beef, or fish stock, animal bones are the main ingredient. These bones are typically braised first, then transferred into a large kettle or pot with water to cover. Mirepoux, the classical French culinary term for a mixture of carrots, celery and onion, is added, along with several bouquet garni — a cheesecloth sachet containing bay leaf, peppercorns, thyme, and parsley. Stock is heated slowly over a low flame for several hours, preventing the water from boiling. Cooking the stock this slowly allows marrow to dissolve and the bones to release their gelatin. Tiny bubbles of fat rise to form a layer at the top. Once the fat is skimmed off and the ingredients discarded, the stock is ready to use.

It is the gelatin and marrow found in bones that give stock a rich flavor and leave a heavier, almost velvet-like feeling in the mouth. Marrow and gelatin also allow stock to refrigerate well, as the stock will congeal into a solid mass. Typically, chefs chill stock in long sheet pans, then cut into cubes for easy storage. Stock is used as a base for a variety of soups and sauces and can be further reduced to form a glaze.

Broth, on the other hand, is mostly made from meat. While the cooking process is very similar to stock, the results are slightly different. Broth is more subdued than stock, as it tiptoes lightly into the mouth with a softer texture and milder flavor. Broth’s taste is known to stand on its own, as the meat gives broth a finished distinction. Being finished however, might be the reason that broth does not perform as well as stock in completing sauces and glazes. The lack of gelatin requires the addition of fatS, such as cream or butter, to enhance a sauce.

The stark benefit of broth is its wide availability. Known as a time saving solution for busy cooks, broth is sold in numerous varieties and quantities everywhere. While some chefs wince at the use of canned broth, most will acknowledge that only a few eaters can actually spot the difference.

in the world to make. Put the bones in water and simmer for several hours. A crock pot can also be used to make stock. You put the bones and water in the crock pot and turn it on before leaving for work and when you come home, it is done. It is far superior to commercial products, both taste wise and nutritionally.

This is why so many people have metabolic diseases (high blood pressure, high cholesterol, diabetes, are over weight or obese etc.) today. They are not giving their bodies what they need to function properly. The food companies tell you it’s the same so you will buy their product. But like I already said, it is so they can make big profits on peoples ignorance or laziness. This is also true of all commercially prepared food.

Wake up and smell the coffee. It’s not going to get any better until the consumer makes it happen. Whether you think so or not you do have the power to change this. The power is where you spend your money. If you stop buying their junk, they will stop making it because they are not making any money on it.