[cinabun]

Is there difference between stock and broth? I seem to recall somewhere that broth is the natural and obvious liquid result from cooking vegetables and/or meat. (this one staying liquid when cooled)

Stock being the purpouseful liquid from cooking bones, and herbs and vegetables to make a flavorful liquid. ( this one becoming gelatinous when cooled because of the bones)

Am I splitting stems?, or are these pretty much the same?

[Rachel]

Cinabun,
it may have more to do with geographical location and semantics than culinary questions. For me broth is thick 'stock to your ribs' soup made with red lentils or barley. Traditionally it's made with ham haugh, (smoked ham ribs) but you can use it with another vegetable or meat base. For me stock is pure liquid made from vegetables or meat or fish which is used as a base for soup or as an addition to a dish. But I've seen broth in American recipes when i would call it stock. BTW, the Spanish have one word 'caldo' which encompases it all

[mudbug]

broth
A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon .

stock
In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. A brown stock is made by browning bones, vegetables and other ingredients before they're cooked in the liquid. Most soups begin with a stock of some kind, and many sauces are based on reduced stocks.

From Epicurious.com

[Rachel]

very confusing. Bouillon is French for caldo, which for me is stock!! Oh the joys of culinary terms!!!

[cinabun]

So, what I am reading is that there isn't a lot of difference between the two, just terminology?

I just was sure I had heard somewhere that one major difference was the jelling of the liquid when cooled.

I know some of my stock/broth jells and some does not and seems directly related to the percentage and presence of the bones.

OH well both serve the same purpose it was just one of those curiosity questions.

[mudbug]

Question:
What's the difference between a stock and a broth? — Molly, PA

Answer:
In general, stocks are cooked for a longer period of time and are made with raw ingredients while broths are made quickly and with food that's been previously cooked. Broths are also lighter in taste and texture than stocks. A broth makes a comforting hot drink on a cold damp day, whereas a stock is used as a base for a dish like a soup or sauce. Furthermore, a stock will be flavorful when it's used in a cold dish, while a broth will only release its flavor and aroma when served warm.

Bonnie Moore
(About Bonnie Moore Bonnie Moore, FoodFit's Executive Chef, graduated from Boston University with a bachelor's degree in Math and Statistics before forsaking her calculator for a whisk. Bonnie earned an associate degree in Culinary Arts from Johnson & Wales University and a degree in pastry arts from L'Academie de Cuisine. She is the former sous chef at the Inn at Little Washington, the only five-star, five-diamond kitchen in the United States, and a former chef-instructor in the professional program at L'Academie de Cuisine in Maryland. Bonnie likes to be involved with food at every stage; from planting seeds at the farm to creating a meal for her family. She believes that there is no better place to foster community and nourish those you love than around a table piled with delicious food.)
Foodfit.com


The difference between stock, broth and consomme is minimal. Basically, they're all made the same way, but broth is a pure essence that is considered a soup in its own right. Stock is a foundation for other dishes (including other soups), and consomme is the richest and thickest of the three. Stock and broth cooked down is considered consomme.
Soup: History and Types



STOCK is " a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings. Escoffier, in his "Guide Culinaire", states that,

"...stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result."

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.
On Cooking by Sarah R. Labensky and Alan M. Hause



The difference between a broth and a stock is simple; bones. Broth is made using chicken parts with a high flesh to bone ratio. Whole chickens with lots of meat on them in a pot with aromatic vegetables and herbs creates broth. Broth is good to sip warm on a cold day or to make a chunky chicken soup. Stock on the other hand is made with a low meat to bone ratio. Necks, backs and other bones are covered with water and vegetables and herbs are added. This creates more gelée in the liquid. Stock is used more for deglazing sautee pans and mixing into sauces because of the high gelée content. It is a richer and more flavorful liquid than a broth.
about soup



A broth is made with as much meat and cartilage as bones. Stock is made with primarily bones, such as necks joints and backs. The marrow in these bones gives the stock more body. This makes stocks perfect for reducing and using as a sauce. Broth, on the other hand, is better for soups and stews.
Make stock — the rest is gravy



The main difference between a stockand a broth is that a stock is generally made from simmering bones and vegetables in water whereas a broth takes its full flavor from the addition of meat.
Joe's Cyber Kitchen

[roon]

Wow, cchiu! "Ask, and ye shall receive!"

[chrose]

Don't get her started!

[mudbug]

chrose,

LOL!

:*

[cape chef]

I know that culinary language can be confusing cinabun.

If I may interject.
There are differnces between stocks and broths, With out going to far into details, The stock you refer to jells because of the marrow in the bones is being extracted by the procces of reduction,As the calogen and marrow cool you will see your stock firm up. You know before we ever had a can of "Knox" for aspices the chefs used the chilled stocks to achive there Chou foiu (sorry about the spelling) pieces.

[cinabun]

WOW! Thanks. That confirms what I thought I had heard, and answers any remaining doubts or confusion----
~bun

[cinabun]

UHH--I do have another question.

What seperates Stock and broth from A demiglas( I truly don't know how to spell that)

I looked in the regular dictionary, but no help. I think that is the right term???

[cape chef]

Is the process of reducing your stock by half to concentrate everything, If you reduce your demi by half you get what is called a Glace de viade
cc