Broth is a liquid preparation consisting of water or any other flavoured stock in which bones, meat, fish, cereal grains, or vegetables have been simmered for some time.
After simmering for particular time the liquid is strained and used a s a base for other edible liquids such as soup, gravy, or sauce. This liquid can be eaten alone with or without garnish If in this liquid other ingredients are used like rice, pearl barley or oats it becomes a soup.
Stock is a flavoured preparation of waterwhich forms base of many dishes, particularly soups and sauces. Stocks are made by simmering various ingredients in water including meat and bones with herbs and spices. Veal, Beef and Chicken bones are the common meats used and pork and mutton are usually avoided because of the fat present in them.
Vegetable stocks are also made with a combination of onion carrots and celerwhole y and some other vegetables. The less used vegetable peels ends of celery etc are also used in the vstock preparation. Herbs and spices are used as a bouquet garni ( a bundle of herbs) consisting of parsley, thyme and bay leaves nd some other local herbs commonly used. These herbs and tied together in a muslin cloth and are dropped into the simmerig fluid. This makes it easier to remove the herbs after the stock is done.
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