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stock vs broth
Posted on 7/1/23 at 12:54 pm
Posted on 7/1/23 at 12:54 pm
I recall this topic being discussed before but I searched and can't find the thread. What is the difference between stock and broth? Is one better to use than the other? Can anyone post a link to the previous discussion of this topic?
2
Posted on 7/1/23 at 1:08 pm to Harahan Boy
quote:
recall this topic being discussed before but I searched and can't find the thread. What is the difference between stock and broth? Is one better to use than the other? Can anyone post a link to the previous discussion of this topic?
I could be wrong but I’ve always felt like broth was lighter and just reduced for less time. A stock would be reduced longer to break down the bones causing the collagen to create a thicker more concentrated consistency and flavor.
Posted on 7/1/23 at 1:48 pm to Harahan Boy
quote:
Stock is made by simmering animal bones, which release gelatin and proteins to yield a rich, deep flavor that’s further bolstered by mirepoix (chopped carrots, celery and onion) and aromatics such as herbs and bay leaves.
Broth, on the other hand, relies primarily on meat (i.e. chicken, beef, shellfish) for flavoring, simmers for less time, contains a slightly less robust flavor and usually has more sodium.
quote:
Stock and broth can be used interchangeably, but you’ll want to ensure that you note the sodium levels to accommodate the recipe you’re working with. Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine.
Posted on 7/1/23 at 2:38 pm to dsides
quote:
I could be wrong but I’ve always felt like broth was lighter and just reduced for less time. A stock would be reduced longer to break down the bones causing the collagen to create a thicker more concentrated consistency and flavor.
This is the difference. When I buy leg quarters or split breasts in bulk I will always put the cut off pieces in a pot and cook it down for no less than 12 hours, and often several hours longer. In the pot also goes onion, celery, carrots, garlic, bay leaves and an assortment of other seasonings and herbs.
The longer it cooks, the more concentrated the flavors become. I will let the liquid come to near room temperature, strain it to remove all solids, put it in a stainless steel bowl and refrigerate overnight.
The next day I'll remove the fat that congeals on top and what's left is in a jelly state and no longer liquid. That gets put in quart freezer bags to be used in soups, gumbos and gravies.
Posted on 7/1/23 at 7:12 pm to gumbo2176
Don't buy either. Buy a pressure cooker and make your own. No added salt or preservatives. Save your bones, skin, shrimp crawfish shells, and pressure cook with celery, onions, peppers, etc. 90 minutes and cool, strain, refrigerate, remove fat form top. Freeze in quart bags and your cooking results will get a big boost.
Posted on 7/2/23 at 9:28 am to Nawlens Gator
quote:
Buy a pressure cooker and make your own.
I own a 22 qt. pressure cooker but only use it when I can non-acidic things to be stored in the pantry. I love the smell of a long cooking stock on the stove, usually overnight before it's done.
I will always use carcasses of fried and baked turkeys, beef bones, chicken pieces/parts/bones from cutting up and trimming leg quarters and split breasts, seafood shells (shrimp, crawfish, crab) to make stocks, although I only cook seafood based stocks for about 1-2 hours at most.
The smell of meat based stocks cooking overnight is like potpourri to me.
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