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Date Posted: 10:02:28 11/11/10 Thu
Author: suek
Author Host/IP: NoHost / 12.174.118.19
Subject: learned this last year
In reply to: Tapanga 's message, "What's the difference between stock and broth?" on 09:46:24 11/11/10 Thu

and cheated and found it at ask.com but it does seem to be what we were taught at Viking:
While they're both the liquid results of boiling animal parts, stock tends to be made with bones and inedible bits, while broth is made by boiling meat. Both can contain vegetation as well, with whole vegetables like celery and onions more common in stock, and simple herbs more common in broth. Stock is often richer in mouth feel because longer cooking time renders more of the connective tissue into gelatin. It should also set up like a tasty meat jell-o in the fridge for the same reason.

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Replies:

[> I use stock -- gg, 10:44:54 11/11/10 Thu [1] (NoHost/130.154.0.250)

for beef bourguignon because that's what Child's receipe calls for. Some other recipes call for broth. But, since I grew up watching the French Chef I use stock. I do use broth for soups, though. Check this website:
http://www.swansonbroth.com/brothvsstock.aspx


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