Backyard Chats


Stock vs. Broth
August 9, 2010, 7:00 am
Filed under: Food

Stock or broth? Ever wonder which to grab at the supermarket?  For the home cook, the results from the use of either are basically the same.

Broth is made by simmering water, vegetables, seasonings, herbs and meat; then strained to provide a clear broth. (the meat can be reserved for other dishes) Broth is normally used as the base for soups, as a substitute for water in cooking rice and is used as the liquid in stuffing.

In stock, bones replace the meat, releasing gelatin and creating a richer flavor. A common practice in making stock is to first oven roast both the bones and vegetables to enhance the flavor of the stock. Stock is excellent in meat dishes and making gravies.

Not as convenient, but usually more flavorful (and less salty), homemade broth or stock is a  culinary ingredient worthy of the preparation time invested.

Advertisements

Leave a Comment so far
Leave a comment



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s



%d bloggers like this: