difference between stock, broth and consomme???

Any questions see this conversation of just a couple days ago. Not trying to be a pin head but what Culinary school did you attend that did not cover this in your first year?

hime do you have an english translator they are a great help , a lot of the students in my school have them which help them translate in to chinese or what the language is that they speak
you must read every thing , and talk to as many people as you can in english , that way you get to understand it better and learn more

Stock is liquid that is made from boiling bones and veges together for a longish period of time , it is the base for all soups, sauces etc.
a consomme is a very clear delicate soup that is garnished in different ways and takes lots of love and care to make it what it is . Its normally a clarified soup
a broth is the next step up from a consomme, in that it is generally thicker with more body and texture in the soup
both consommes and broths are light gentle soups

Heres an excellent translator


SYSTRAN - Online translation, translation software and tools

Hope it helps you

Nothing's cleared up. You think you're asking about cooking, but you're asking about how English is used in the kitchen. Unfortunately, it's not used consistently.

A "stock" is a clear liquid made by simmering other ingredients in water until their flavors are extracted and transferred to the liquid. There's no requirement of meat. Many stocks are entirely vegetarian. Stocks are not served, but are used in the kitchen to make soups, sauces and as an ingredient in other dishes. Because stocks are a step along the way, they are usually under seasoned. A rule of thumb is that a stock should be bland enough so that when it is reduced by 50%, it is still not well seasoned. Fumets (fish stocks) are an exception, not because they are well seasoned, but because they usually cannot be reduced by 50% without becoming bitter and unusable. There are exceptions, though. Stocks are used and reserved after straining. That is, they are clear.

"Broth" is a very tricky word, because it has so many meanings. It can mean a "stock," it can mean the liquid component of a stew, and it can mean a soup. Broths, are usually fairly clear, but sometimes they are cloudy. For instance a stock with an egg beaten in, is a broth.

A stock can be made a broth or soup simply by adding enough salt to make it palatable. Alternatively, fresh aromatics may be cooked in the stock and either discarded after they have given their flavor, or barely cooked and kept as part of the broth/soup. Whether a broth is a stock only, or simply the liquid part of a soup, you already have many recipes.

"Consomme" is the one well defined term in the group. A consomme is a highly clarified stock based soup. Typically the clarification is done by defatting, straining and finally an egg white raft.

BDL

HIME,

I did not understand that you were looking for the English translation of the items but instead thought you were asking what the tangible difference was. I also wasn't implying that your questions were less than "on the level" but since we just discussed this is why I provided the link.

I'm sure that trying to adapt recipes from one language to another like your native tongue from English can be quite a task. Yet as BDL stated there are many inconsistencies. Most of the terms we use are still in the language of the country in which they originated.

With that said there is a distinct difference between stock is what it is and a base. Broth is not an English word (or an Americanized one at that) for stock since broth is ready to eat and requires no additional ingredients to flavor it. Consommé is made from stock, is seasoned for final consumption but is clarified using a raft (or other method) to provide a crystal clear (with some color in most cases) soup that is minimally garnished with additional underlying, complimentary or contrasting flavored ingredients.