Stock vs Broth
For someone interested in knowing which is which in the culinary word, this article can help by showing the difference between stock and broth. Let us have a look at the definition given by the Oxford dictionary for both words. Stock is a liquid made by cooking bones, meat, fish, or vegetables slowly in water, used as a base for the preparation of soup, gravy, or sauces; Broth is a soup consisting of meat or vegetables cooked in stock, sometimes thickened with barley or other cereals. The two words stock and broth might appear similar in the sense, but they have some differences between them. The difference between stock and broth can be attributed to the factor of discerning palates. Broth is only used as a noun. Stock is used as a noun, verb and also as an adjective.
What is Stock?
The main ingredient of stock is the animal bones in food items such as beef, chicken and fish. Stock involves gradual heating over a low flame for several hours. The heating process in the case of stock should ensure that the water used is not boiled. Stock is preferred as a base for several soups and sauces. Stock is not subdued in its making. Stock is characterized by different texture. The collagen of the bones adds to the flavor of the preparation. Stock refers to the liquid that is left behind in the pot after boiling meat, fish or vegetables after straining. Chefs say that trimmings of meat, fish and vegetables can be used along with bones in the preparation of stock. Bones are used in the preparation of stock. In the making of stock, animal protein is not used. Chefs do not consider stock as a finished product. In fact, stock is used only for the making of sauce and soups.
What is Broth?
Broth, on the contrary to stock, is made mostly of meat. The cooking method of broth is also different to that of stock. Broth should be cooked in such a way that it forms a softer texture. Broth is not used as a base in the soups and sauces. Unlike stock, broth is more subdued in its making. Broth, in contrast to stock, is semi-solid and jelly in appearance and has mouth feel as well.
Broth is defined by noted chefs as the liquid that is left behind in the pot after boiling meat, fish or vegetables. It can also be a combination of fish and vegetables or meat and vegetables for that matter. While stock uses bones, bones are not usually used in the preparation of broth. Only meat is used in the preparation of broth. Animal protein is used mostly in the preparation of broth. Chefs consider broth as a finished product.
What is the difference between Stock and Broth?
• Stock uses animal bones, but broth does not use animal bones. Broth is made mostly of meat.
• Stock involves gradual heating over a low flame for several hours. Broth should be cooked in such a way that it forms a softer texture.
• From the two, only stock is used as a base in the soups and sauces. It is in fact, the only use of stock.
• Chefs consider broth as a finished product. They do not consider stock as a finished product.
These are the main differences between stock and broth.
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