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Peter A

In article >,
says...
> On Wed, 04 Oct 2006 10:33:37 -0400, biig wrote:
>
> > Can anyone tell me what the difference is?? I'm guessing that broth
> > is just the unseasoned liquid from simmering chicken parts and stock is
> > the seasoned version. What is consomme compared to these?
> >
> > Thanks....Sharon
>
>
>
>
> Stock - a centuries-old recipe that involves cooking chicken, beef or fish
> and meat with select vegetables and herbs to yield a concentrated liquid of
> pleasant flavor and aroma to flavor a wide variety of foods.
>
> Broth - a commercially created byproduct of cooking meat or poultry,
> typically made with flavor enhancers such as MSG and salt - but no
> vegetables.
>
> from ---http://www.kitchenbasics.net/pages/reviews/reviewPG.html
>

That web site is full of malarkey. The fact is that the terms stock and
broth are used interchangably by most people, most professional chefs,
and most cookbook authors. Some people claim various differences:

Stock is from bones, broth is from meat.
Stock is used in cooking, broth is eaten by itself.
Stock will gel when cooled, broth won't

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm