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Zywicki

Peter A wrote:
> 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

Websters is never the final word, but if they're anywhere close, Both
are Old English/Old High German derived words. Stock is placed with
all the other meanings of Stock, and indicates something that will be
made into something else (not the only meaning for "stock", but
anyway.) Broth is liquid that's had meat or vegetables or bones cooked
in it.

So, you could think of Broth as Soup Stock. If you have to think of it
at all.

Greg Zywicki