What's the difference between broth, stock, and bouillon?!
What's the difference between broth, stock, and bouillon?
Answers:
Differance between stock and broth...About a buck fifty a can! LOL
Stocks: are stronger flavored due to a longer cooking time which extracts more from the meat scraps, bones and vegetables in the cooking liquid.
Boullion: is just another term for broth
Broth: is prepared in virtually the same way as stock, but differs from stocks in two ways. First, broths are made with meat instead of just bones. Second, broth (often with a garnish) can be served as finished dishes, while stocks are generally used to prepare other items.
These are very nebulous terms. The main difference is the amount of salt. Stock contains no added salt, broth contains some, and bouillon lots. Canned bouillon may be more highly concentrated. Most canned, powdered or cubed versions are unpalatable.
Basically stock is make from bones, sometimes caramelized for flavor, and veggies; broth from bones, meat and veggies. Bouillon can be concentrated but the definition can be whatever the manufacturer wants. For me, stock is the best!
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Stock is unseasoned broth. In the US, bouillon is concentrated broth that comes in a cube or granular form. In France, bouillon is what they call stock.
Broth and stock are synonymous and are made by boiling the bones of meat or carcasses of animal.
Bouillon is a concentrated cube or powder that yields stock or broth when boiled.
Broth-flavorful liquid obtained by simmering of meats and/or vegetables
Stock-(French fond) a clear, unthickened, liquid flavored by soluble substances extracted from meat, poultry, fish, and thier bones as well as from mirepox, other vegetables, and seasonings.
Bouillon-a clear, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked, or by dissolving a commercially prepared bouillon cube or cubes in hot water.
Not Much..!!!
broth NOUN:
pl. broths
1: The water in which meat, fish, or vegetables have been boiled; stock.
2: A thin, clear soup based on stock, to which rice, barley, meat, or vegetables may be added.
3:A liquid containing nutrients for culturing microorganisms:
stock
9: The broth in which meat, fish, bones, or vegetables are simmered for a relatively long period, used as a base in preparing soup, gravy, or sauces.
bouil・lon
NOUN:
1: A clear thin broth made typically by simmering beef or chicken in water with seasonings.
broth can be bought in a can or box. so can stock. stock can also be homemade like if you boil a chicken and add some spices and or veggies that makes chicken broth which is the liquid part. bouillon is like a powder ( a spice) that adds flavor to water or soup. it comes in various flavors: chicken beef fish tomato and many more