Difference between stock and broth
Stock vs broth:
Gastronomy is an art that requires quite a significant amount of talent, research and practice. While it is important to know the many cooking techniques involved in the art, it is also absolutely crucial to know the difference between the many elements involved in a dish. Stock and broth are two such ingredients that have been used in the art of gastronomy time and time again. While both stock and broth share some common characteristics, they are completely different substances, used for different purposes.
What is stock?
Stock can be defined as a flavored water preparation which is used as the base for many dishes such as soups and sauces afterwards. It is made by simmering vegetables, meat scraps, bones and aromatics in order to extract their flavor. Stock is usually made without salt for the reason that it may be used in reductions to make sauces and the like later on. There are many types of stock available in the market today such as chicken stock, fish stock, fond blanc which is made using raw bones, white mirepoix, fonc brun which is made using roasted bones, mirepoix, glace viande, jus, ham stock, lamb stock, prawn stock, veal stock, vegeble stock and etc. Basically, most ingredients can be used in preparing stock.
What is broth?
Broth is a sort of a liquid food that contains meat, fish, grains or vegetables that has been simmered for extended periods in either water or stock. The time during which the vegetables or the meat has been simmered helps extract the flavors and the nutrients from the ingredients, thereby making the broth a flavorsome and a wholesome food on its own. Broth is also used as a base for soups and other types of gravies. It is usually advised to add egg whites during the simmering in order to make the broth more presentable as egg whites are known to coagulate, trapping other sediments along with it.
What is the difference between broth and stock?
Broth and stock are very obviously interrelated. Stock is an essential in producing broth and both substances are made by boiling various elements such as meats and vegetables in water in different quantities. A broth can also technically be called a flavored stock. This is due to the fact that a stock does not usually contain any salt due to the fact that it needs to be reduced later on in soups and sauces whereas broth does not require such reducing and it is almost always flavored with salt.
Broth is often eaten on its own while stock cannot be eaten on its own because of its blandness of flavor. The reason for this is because a broth contains various spices which add flavor and color to it while stock has not been spiced. However, both broth and stock are used as a base for soups, gravies and various types of sauces. Broth has got various pieces of meat, vegetable, grains and etc in it while a stock is usually drained off its meat scraps and bones prior to use. One can say that stock is in its purest form and quite versatile as it can be used for any other purpose while broth, once made, is meant to be eaten or used for a specific purpose depending upon the way in which it has been made.
Stock can be bought at the store whereas broth has to be prepared at home. Another difference which sets the two apart is the fact that a broth contains more meat whereas a stock contains more bone. However, stock tends to thicken and take up a gelatinous nature after it has been cooled. Broth stays liquid even after being cooled.