Broth: Difference between revisions
Created page with "{{short description|Ingredient in cooking}} {{For|bone broth|stock (food)}} thumb|upright=1.1|Broth prepared from meat and vegetablesthumb|Beef broth being cooked '''Broth''', also known as '''bouillon''' ({{IPA|fr|bujɔ̃|-|LL-Q150 (fra)-LoquaxFR-bouillon.wav}}), is a savory liquid made of water in which meat, fish, or vegetables have been simmered fo..." |
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{{short description|Ingredient in cooking}} | {{short description|Ingredient in cooking}} | ||
{{For|bone broth|stock (food)}} | {{For|bone broth|stock (food)}} | ||
[[File:Broth hg.jpg|thumb|upright=1.1|Broth prepared from meat and vegetables]][[File:Brodo di testina in cottura.jpg|thumb|Beef broth being cooked]] | [[File:Broth hg.jpg|thumb|upright=1.1|Broth prepared from meat and vegetables]][[File:Brodo di testina in cottura.jpg|thumb|Beef broth being cooked]] | ||
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'''Broth''', also known as '''bouillon''' ({{IPA|fr|bujɔ̃|-|LL-Q150 (fra)-LoquaxFR-bouillon.wav}}), is a [[Umami|savory]] [[liquid]] made of [[water]] in which [[meat]], [[Fish as food|fish]], or [[vegetable]]s have been [[simmering|simmered]] for a short period of time. [[gravy|gravies]], and [[sauce]]s. | '''Broth''', also known as '''bouillon''' ({{IPA|fr|bujɔ̃|-|LL-Q150 (fra)-LoquaxFR-bouillon.wav}}), is a [[Umami|savory]] [[liquid]] made of [[water]] in which [[meat]], [[Fish as food|fish]], or [[vegetable]]s have been [[simmering|simmered]] for a short period of time. [[gravy|gravies]], and [[sauce]]s. | ||
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Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of [[bouillon cube]]s was commercialized beginning in the early 20th century. | Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of [[bouillon cube]]s was commercialized beginning in the early 20th century. | ||
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== Stock versus broth == | == Stock versus broth == | ||
{{see also|Stock (food)}} | {{see also|Stock (food)}} | ||
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Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, [[James Beard]] (an American cook) wrote that stock, broth, and bouillon "are all the same thing". | Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, [[James Beard]] (an American cook) wrote that stock, broth, and bouillon "are all the same thing". | ||
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While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more [[gelatin]], giving them a thicker texture. Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor. A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.</onlyinclude> | While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more [[gelatin]], giving them a thicker texture. Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor. A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.</onlyinclude> | ||
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==Similar dishes== | ==Similar dishes== | ||
Not every dish with the word ''broth'' in its name is, strictly speaking, a broth. For example, [[Aberaeron Broth]] is a Welsh [[soup]]. [[Scotch broth]] is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component. Similarly, [[Awara broth]] is a [[Guianan Creole]] stew from [[French Guiana]]. | Not every dish with the word ''broth'' in its name is, strictly speaking, a broth. For example, [[Aberaeron Broth]] is a Welsh [[soup]]. [[Scotch broth]] is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component. Similarly, [[Awara broth]] is a [[Guianan Creole]] stew from [[French Guiana]]. | ||
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[[Court-bouillon]] (French for "short broth") is a broth cooked for a short time, mostly used for poaching fish. [[Rosół]] is a category of clear Polish soups, primarily made of broth, with a popular version being similar to [[chicken noodle soup]]. [[Canja de galinha]] is a similar soup from Portuguese-speaking countries. | [[Court-bouillon]] (French for "short broth") is a broth cooked for a short time, mostly used for poaching fish. [[Rosół]] is a category of clear Polish soups, primarily made of broth, with a popular version being similar to [[chicken noodle soup]]. [[Canja de galinha]] is a similar soup from Portuguese-speaking countries. | ||
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==External links== | ==External links== | ||
{{Wiktionary}} | {{Wiktionary}} | ||
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{{Commons category|Broths}} | {{Commons category|Broths}} | ||
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{{Soups}} | {{Soups}} | ||
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[[Category:Food ingredients]] | [[Category:Food ingredients]] | ||
[[Category:Soups]] | [[Category:Soups]] | ||
[[Category:Stock (food)]] | [[Category:Stock (food)]] | ||
{{二次利用|date=22 March 2025, at 03:50}} | {{二次利用|date=22 March 2025, at 03:50}} | ||
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Latest revision as of 13:15, 29 May 2025
Broth, also known as bouillon (fr), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. gravies, and sauces.
Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century.
Stock versus broth
Many cooks and food writers use the terms broth and stock interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing".
While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor. A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.
Similar dishes
Not every dish with the word broth in its name is, strictly speaking, a broth. For example, Aberaeron Broth is a Welsh soup. Scotch broth is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component. Similarly, Awara broth is a Guianan Creole stew from French Guiana.
Court-bouillon (French for "short broth") is a broth cooked for a short time, mostly used for poaching fish. Rosół is a category of clear Polish soups, primarily made of broth, with a popular version being similar to chicken noodle soup. Canja de galinha is a similar soup from Portuguese-speaking countries.
External links
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Broth(22 March 2025, at 03:50編集記事参照)を素材として二次利用しています。 Item:Q18825  |