Broth: Difference between revisions

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{{short description|Ingredient in cooking}}

{{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]]

'''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.

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.

== Stock versus broth ==

{{see also|Stock (food)}}

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.</onlyinclude>

==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==

{{Wiktionary}}

{{Commons category|Broths}}

{{Soups}}

[[Category:Food ingredients]]

[[Category:Soups]]