Broth: Difference between revisions
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A liquid made by [[boil]]ing [[meat]] in [[water]], related to [[stock]]. Often served hot as a light [[soup]], broth is also the basic foundation of many [[period]] foods, such as [[pottage]]s, [[stew]]s, [[gravy|gravies]] and [[sauce]]s. |
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A liquid formed by boiling the bones of meat in water, otherwise known as [[stock]]. |
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Modern stock can be purchased in cans or made from [[bouillon cube]]s. These products may contain seasonings that are optimized for modern cuisine; relatively plain and chameleon-like broths are safer for experimenting with period recipes. |
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Latest revision as of 18:46, 6 December 2008
A liquid made by boiling meat in water, related to stock. Often served hot as a light soup, broth is also the basic foundation of many period foods, such as pottages, stews, gravies and sauces.
Modern stock can be purchased in cans or made from bouillon cubes. These products may contain seasonings that are optimized for modern cuisine; relatively plain and chameleon-like broths are safer for experimenting with period recipes.
