Broth: Difference between revisions
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[[File:Broth.jpg|thumb|250px|A bowl of broth]] |
[[File:Broth.jpg|thumb|250px|A bowl of broth]] |
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'''Broth''' is a [[liquid]] food preparation, typically consisting of either [[water]] or an already flavored [[Stock (food)|stock]], in which [[bone]]s, [[meat]], [[fish]], [[cereal]] grains, or [[vegetable]]s have been [[simmering|simmered]].<ref name="JoyOfCooking">{{cite book|last=Rombauer|first=Irma S.|coauthors=Marion Rombauer Becker, Ethan Becker|title=Joy of Cooking|publisher=Scribner|location=1230 Avenue of the Americas, New York, NY 10020|date=1997|pages=42|isbn=0-684-81870-1}}</ref> |
'''Broth''' is a [[liquid]] food preparation, typically consisting of either [[water]] or an already flavored [[Stock (food)|stock]], in which [[bone]]s, [[meat]], [[fish]], [[cereal]] grains, or [[vegetable]]s have been [[simmering|simmered]].<ref name="JoyOfCooking">{{cite book|last=Rombauer|first=Irma S.|coauthors=Marion Rombauer Becker, Ethan Becker|title=Joy of Cooking|publisher=Scribner|location=1230 Avenue of the Americas, New York, NY 10020|date=1997|pages=42|isbn=0-684-81870-1}}</ref> |
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==Use== |
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| ⚫ | In [[United Kingdom|Britain]], a broth is defined as a soup in which there are solid pieces of meat or fish, along with some vegetables. A broth is usually made with a stock or plain water as its base, with meat or fish added while being brought to a boil, and vegetables added later. Being a thin and watery soup, broth is frequently made more substantial by adding rice, barley or pulses.<ref name="LeithsTechniquesBible">{{cite book|last=Spaull|first=Susan|coauthors=Lucinda Bruce-Gardyne|title=Leith's Techniques Bible|publisher=Bloomsbury|location=Bloomsbury Publishing Plc, 38 Soho Square, london W1D 3 HB|date=2003|pages=661|isbn=0-7475-6046-3}}</ref><ref name="ScienceOfCooking">{{cite book|last=Barham|first=Peter|title=The Science of Cooking|publisher=Springer|location=Springer-Verlag, Berlin/Heidelberg|date=2001|pages=127|isbn=3-540-67466-7}}</ref> Broth is distinct from stock, which is a thin liquid made by simmering raw ingredients until all the taste has been retrieved from them, then sieving the resulting liquid. |
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Broth is used as a basis for other edible liquids such as [[soup]], [[gravy]], or [[sauce]]. It can be eaten alone or with [[garnish (food)|garnish]]. If other ingredients are used, such as [[rice]], [[pearl barley]] or [[oats]], it is then generally called soup. |
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==Refining== |
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Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking [[pot]] for long periods to extract the flavor and nutrients. The bones may or may not have meat still on them. |
Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking [[pot]] for long periods to extract the flavor and nutrients. The bones may or may not have meat still on them. |
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When it is necessary to clarify ie, purify, or refine a broth, e.g. for a cleaner presentation, [[egg white]]s may be added during simmering – the egg whites will [[coagulate]], trapping [[sediment]] and [[turbidity]] into a readily strained mass. Not allowing the original preparation to boil, will increase the clarity. |
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Roasted bones will add a rich flavor to the broth but also a dark color. |
Roasted bones will add a rich flavor to the broth but also a dark color. |
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==Cultural distinctions== |
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| ⚫ | In [[United Kingdom|Britain]], a broth is defined as a soup in which there are solid pieces of meat or fish, along with some vegetables. A broth is usually made with a stock or plain water as its base, with meat or fish added while being brought to a boil, and vegetables added later. Being a thin and watery soup, broth is frequently made more substantial by adding rice, barley or pulses.<ref name="LeithsTechniquesBible">{{cite book|last=Spaull|first=Susan|coauthors=Lucinda Bruce-Gardyne|title=Leith's Techniques Bible|publisher=Bloomsbury|location=Bloomsbury Publishing Plc, 38 Soho Square, london W1D 3 HB|date=2003|pages=661|isbn=0-7475-6046-3}}</ref><ref name="ScienceOfCooking">{{cite book|last=Barham|first=Peter|title=The Science of Cooking|publisher=Springer|location=Springer-Verlag, Berlin/Heidelberg|date=2001|pages=127|isbn=3-540-67466-7}}</ref> Broth is distinct from [[stock]], which is a thin liquid made by simmering raw ingredients until all the taste has been retrieved from them, then sieving the resulting liquid. |
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In [[East Asia]] (particularly [[Japan]]), a form of [[kelp]] called [[kombu]] is often used as the basis for broths (called ''[[dashi]]'' in [[Japanese language|Japanese]]). |
In [[East Asia]] (particularly [[Japan]]), a form of [[kelp]] called [[kombu]] is often used as the basis for broths (called ''[[dashi]]'' in [[Japanese language|Japanese]]). |
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Revision as of 07:53, 2 March 2013
 | This article needs additional citations for verification. (December 2009) |
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered.[1]
Use
Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley or oats, it is then generally called soup.
Refining
Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot for long periods to extract the flavor and nutrients. The bones may or may not have meat still on them.
When it is necessary to clarify ie, purify, or refine a broth, e.g. for a cleaner presentation, egg whites may be added during simmering – the egg whites will coagulate, trapping sediment and turbidity into a readily strained mass. Not allowing the original preparation to boil, will increase the clarity.
Roasted bones will add a rich flavor to the broth but also a dark color.
Cultural distinctions
In Britain, a broth is defined as a soup in which there are solid pieces of meat or fish, along with some vegetables. A broth is usually made with a stock or plain water as its base, with meat or fish added while being brought to a boil, and vegetables added later. Being a thin and watery soup, broth is frequently made more substantial by adding rice, barley or pulses.[2][3] Broth is distinct from stock, which is a thin liquid made by simmering raw ingredients until all the taste has been retrieved from them, then sieving the resulting liquid.
United States cooking schools often differentiate between broth, usually made from portions of animal meat, and stock often made from vegetable scraps and bones.
In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called dashi in Japanese).
See also
References
- ^ Rombauer, Irma S. (1997). Joy of Cooking. 1230 Avenue of the Americas, New York, NY 10020: Scribner. p. 42. ISBN 0-684-81870-1.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help)CS1 maint: location (link) - ^ Spaull, Susan (2003). Leith's Techniques Bible. Bloomsbury Publishing Plc, 38 Soho Square, london W1D 3 HB: Bloomsbury. p. 661. ISBN 0-7475-6046-3.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help)CS1 maint: location (link) - ^ Barham, Peter (2001). The Science of Cooking. Springer-Verlag, Berlin/Heidelberg: Springer. p. 127. ISBN 3-540-67466-7.
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