"DawnK" wrote in
:


"S Viemeister" wrote in message
...
Joe Doe wrote:

Nobody has actually cited a professional cook book. A vague
reference was made to Escoffier (no chapter and verse was cited).
There were no real citations of any kind. I asked a friend to look
at Wayne Glissen's "Professional Cooking" before I made my original
post and she said no distinction is made in this book. I have not
looked at it myself so cannot vouch for her accuracy.

The 5th edition of The New Professional Chef has these definitions:

stock - A flavorful liquid prepared by simmering meat, poultry,
seafood, and/or vegetables in water with aromatics until their flavor
is extracted. It is used as a base for soups, sauces, and other
preparations.

broth - A flavorful, aromatic liquid made by simmering water or stock
with meat, vegetables, and/or spices and herbs.

To me, those sound like pretty much the same thing.

Dawn

I would have to agree... My agreement stated, however, I usually think
of stock as being perhaps a bit more concentrated and more strongly
flavored. Well, then again, maybe not. G

Wayne