"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