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Difference Between Broth and Stock

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Main Difference

For common people, broth and stock may be stand for same thing but the professional cook and chef knows the real differences between these two food items and their recipes. There are many differences between broth and stock on the basis for method of preparation, taste and their usage purpose. The main difference between broth and stock is that broth refers to a liquid food preparation that is made of water along with bones, meat, fish, cereal grains, or vegetables. While stock refers to a flavored liquid preparation that is used as an ingredient for many food items like soups and sauces. It also contains animal bones, meat, seafood, or vegetables in water or wine.

What is Broth?

Broth refers to a liquid food preparation that consists of water along with bones, meat, fish, cereal grains or vegetables. It is used as a basis for preparation of other food items like soup, gravy, and sauce. It can be served alone or with garnish. After using other ingredients such as rice, pearl barley, or oats, then it is called soup. Broth is usually made of chicken, beef, and vegetable and called chicken broth, beef broth, and vegetable broth respectively. Moreover, egg whites may be used during simmering when it is required to clarify.

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What is Stock?

Stock refers to a flavored liquid that is prepared to be used as ingredients for many dishes such as soups and sauces. Animal bones or meat, seafood, or vegetables are used as an ingredients while preparing stock. These ingredients are simply cooked with water or wine. The types of stock are: chicken stock, fish stock, fond blanc, fond brun, glace viande, ham stock, jus, lamb stock, master stock, prawn stock, veal stock, vegetable stock, and remouillage. Stock can’t be treated as a finished product as it can’t be served on its own, in fact, it is used as base for the preparation of many other dishes.

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Key Differences

  1. Broth is used for soups, risottos & other grains and for pasta dishes. Stock is used for sauces & gravies, braises, and marinades.
  2. Broth is used as a basis for preparation of other food items like soup, gravy, and sauce. Stock is prepared to be used as ingredients for many dishes such as soups and sauces.
  3. Broth can be served on its own while stock can’t be served on its own as it is prepared to be used as a base for the preparation of other dishes.
  4. Broth is prepared in water while stock is prepared in water or/and wine.
  5. Stock is more liquid as compare to broth.
  6. Broth is cooked for a short period of time, usually 45 minutes to 2 hours, then strained and seasoned. Stock us cooked for medium period of time, usually 4 to 6 hours, then strained.
  7. According to Greg Fatigati, “Stock is predominantly made with bones and some trim”. “Broth on the other hand is usually made with pieces of actual meat, so it is richer.”
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