Bouillon vs stock vs broth?!
Answers: I usually use what ever the recipe calls for but what are the differances and what are the approate uses? Can they be used to substitute one another? Thanks!
Broth is made from just the meat with no salt, spices or any vegetables (carrots, celery, onions) used to season.
Stock usually has salt but not as much as bullion, and both may have some vegetables added, but not always. You may use these 'exactly the same' as long as you know that as far as 'salt' is concerned, broth has less than stock has less than bullion and season accordingly.
All three are pretty much interchangeable. I swap for whichever I have on hand, at the time, frequently. Although you can make boullion stronger as the cube version is condensed. The others have to be cooked down to strengthen the flavor.
Broth is basically just boiled bones with a little bit of flavoring from vegetables and such. Stock is the same thing but usaully has a lot more to it like more vegetables and herbs and spices....stock is used as the base of many soups and sauces whereas broth is just an added flavor. Bouillon is basically the same thing as a broth.
they are all the same. bouillon is condensed stock or broth and stock and broth are exactly the same.
generally interchangeable. Stock is usually homemade (from the chicken and/or bones); broth can be bought OR homemade ... If you're using bouillon, get KNORR. It costs a little more but the flavor is much better