Tuesday, August 4, 2009

Technique Tuesday: Broth v. Stock

The broth versus stock conundrum will be solved today! Many home cooks use storemade broth and stock interchangeably or always one or the other. Storemade broth and stock, however, are NOT the same thing. They are made differently and can be used to enhance dishes in different ways. Once you figure out the fundamental differences and how each is best used, you will be able to make some incredible meals!
Here are some tips and the differences between the two:
1. First, a word about bouillion cubes. YUCK. In my experience, bouillion cubes are like a salt lick. I never, ever use bouillion cubes when I cook. You can control the salt content and flavor much more effectively by using broth.
2. The differences between broth and stock vary depending on who you ask. In my experience, broth is made by simmering just the meat and seasoning the result with salt and other flavorings. Stock is made by simmering vegetables and meat/fish along with bones to make a rich, flavorful base for soups and sauces.
3. I am a huge fan of stock for things like soups and pasta sauces. I typically add broth to things like mashed potatoes.
4. An easy way to differentiate between the two is by the color. Stock is darker and richer than broth.
5. Make sure you are choosing the correct flavor for your dishes. For a seafood risotto, use seafood stock; for a bolognese, use beef stock; for mashed potatoes, use chicken broth.

4 comments:

Keithgarrick said...

They are both stock piled in my pantry for future use. Great article.

Author said...

Thanks, I really appreciate the feedback! I tend to 'stock' both too ;)

Andrea@WellnessNotes said...

Good points! I enjoyed reading this post.

Author said...

Thanks, Andrea! Glad to hear you liked it :)