- Zanna
- Oct 9, 2012
-
|
The difference between stock and broth, as I was taught in culinary school, is that a stock is meant to be used as an ingredient in something else, never consumed on its own, while a broth can serve as a soup by itself. So broths are seasoned, and will generally have a higher meat to bone ratio, whereas you don't add salt to a stock, and you'll generally use more bones for more gelatin; you can use a stock to make a broth, but you can't really use a broth to make a stock. I was also taught that there's no such thing as a real vegetable stock, because stocks require gelatin from bones; at best, you can have an unseasoned vegetable broth. Of course, in practical terms, there's little to no difference between the two; they can be used interchangeably for the most part.
|
#
¿
Sep 1, 2017 21:08
|
|
- Adbot
-
ADBOT LOVES YOU
|
|
|
#
¿
Apr 26, 2024 15:13
|
|
#
¿
Sep 1, 2017 21:08
