Broth#clarification

{{see also|Stock (food)}}

Many cooks and food writers use the terms broth and stock interchangeably.{{Cite book|url=https://books.google.com/books?id=G9lxnIrrQ9IC&pg=PT10|title=The Best Soups in the World|last=Wright|first=Clifford A.|date=2011|publisher=Houghton Mifflin Harcourt|isbn=978-0544177796|language=en|quote=I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.}}{{Cite web|url=http://www.seriouseats.com/2013/02/the-vegan-experience-how-to-make-great-vegan-soups.html|title=How To Make Great Vegan Soups|last=López-Alt|first=J. Kenji|author-link=J. Kenji López-Alt|website=Serious Eats|access-date=November 29, 2016|quote=I don't really want to get into the muddy details of nomenclature between broth and stock...I use the words pretty much interchangeably, though I lean towards 'stock' if I mean something pretty rich that I'm gonna cook with and 'broth' if I mean something my noodles or peas are already floating in.}}{{Cite web|url=https://www.nytimes.com/interactive/projects/qa/events/thanksgiving-help-line/question/8430|title='What's the difference between stock and broth, and which do I use for dressing and gravy?'|last=Landis|first=Denise|author-link=Denise Landis|date=November 19, 2012|website=The New York Times|access-date=July 19, 2018|quote=Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.}} In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing".{{Cite book|chapter-url=https://books.google.com/books?id=JiFwCQAAQBAJ&q=james+beard+stock+broth+bouillon&pg=PT84|title=The Armchair James Beard|last=Beard|first=James|date=2015|publisher=Open Road Media|isbn=9781504004558|language=en|chapter=A stock is a broth is a bouillon|quote=The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables.}}

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.{{Cite news|url= https://www.chowhound.com/food-news/53997/what-is-the-difference-between-stock-and-broth/|title=What's the Difference Between Stock and Broth?|last=Souder|first=Amy|date=March 27, 2019|work=Chowhound|quote= [S]tock is predominantly [made with] bones and some trim,” says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.|access-date=January 21, 2020}} Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor.{{Cite web |title=Beef Bone Broth |url=https://www.epicurious.com/recipes/food/views/beef-bone-broth-51260700 |access-date=2023-07-26 |website=Epicurious |language=en-US}} 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.{{Cite news|url=http://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199|title=What's the Difference Between Stock and Broth? — Word of Mouth|last=Christensen|first=Emma|newspaper=The Kitchn|access-date=November 30, 2016}}{{Cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA112|title=The Oxford Companion to Food|last=Davidson|first=Alan|date=2014|publisher=Oxford University Press|isbn=9780191040726|edition=3rd|pages=112|language=en|quote=broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.}}

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.{{cite book |last=Spaull |first=Susan |title=Leith's Techniques Bible |author2=Lucinda Bruce-Gardyne |publisher=Bloomsbury |year=2003 |isbn=0-7475-6046-3 |location=London |pages=661}} 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.{{cite web |last=Mae |first=Stella |title=Court Bouillon (pronounced KOO-BEE-YON) |url=https://www.food.com/recipe/court-bouillon-pronounced-koo-bee-yon-60772 |accessdate=14 November 2020 |work=food.com}} 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.{{Cite Q|Q124605077}}

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{{Wikibooks|Cookbook:Broth||Broth}}

{{Commons category|Broths}}

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Category:Food ingredients

Category:Soups

Category:Stock (food)