Can anyone tell me what the difference is?? I'm guessing that broth
is just the unseasoned liquid from simmering chicken parts and stock is
the seasoned version. What is consomme compared to these?

Thanks....Sharon

In article >,
says...
> On Wed, 04 Oct 2006 10:33:37 -0400, biig wrote:
>
> > Can anyone tell me what the difference is?? I'm guessing that broth
> > is just the unseasoned liquid from simmering chicken parts and stock is
> > the seasoned version. What is consomme compared to these?
> >
> > Thanks....Sharon
>
>
>
>
> Stock - a centuries-old recipe that involves cooking chicken, beef or fish
> and meat with select vegetables and herbs to yield a concentrated liquid of
> pleasant flavor and aroma to flavor a wide variety of foods.
>
> Broth - a commercially created byproduct of cooking meat or poultry,
> typically made with flavor enhancers such as MSG and salt - but no
> vegetables.
>
> from ---http://www.kitchenbasics.net/pages/reviews/reviewPG.html
>

That web site is full of malarkey. The fact is that the terms stock and
broth are used interchangably by most people, most professional chefs,
and most cookbook authors. Some people claim various differences:

Stock is from bones, broth is from meat.
Stock is used in cooking, broth is eaten by itself.
Stock will gel when cooled, broth won't




--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

snip
>
> Stock is from bones, broth is from meat.
> Stock is used in cooking, broth is eaten by itself.
> Stock will gel when cooled, broth won't
>
>
snip


so, what's it called if you use both meat and bones, you eat it by itself
but it also gels on cooling (thinking of the beef brodo that mum makes)

must admit, I use stock to denote the (fairly) clear and usually seasoned
liquid produced from simmering meat/bones/vegies/whatever

biig wrote:
> Can anyone tell me what the difference is?? I'm guessing that broth
> is just the unseasoned liquid from simmering chicken parts and stock is
> the seasoned version. What is consomme compared to these?

Broth is simply clarified stock. Consomme is broth that is typically
carefully defatted and served containing a very small quantity of meat
and/or veggies... no more than essentially a garnish. Most of what
yoose dumpster divers prepare and call stock ain't worth the
clarification process and certainly not something that would ever be
served as a consomme... garbage in garbage out... what most of yoose
call stock ain't barely passable as POW gruel, in fact I seriously
doubt it would pass muster under the Geneva Convention rulz.

Sheldon

"Sheldon" > wrote in message
oups.com...
>
> biig wrote:
>> Can anyone tell me what the difference is?? I'm guessing that broth
>> is just the unseasoned liquid from simmering chicken parts and stock is
>> the seasoned version. What is consomme compared to these?
>
> Broth is simply clarified stock. Consomme is broth that is typically
> carefully defatted and served containing a very small quantity of meat
> and/or veggies... no more than essentially a garnish. Most of what
> yoose dumpster divers prepare and call stock ain't worth the
> clarification process and certainly not something that would ever be
> served as a consomme... garbage in garbage out... what most of yoose
> call stock ain't barely passable as POW gruel, in fact I seriously
> doubt it would pass muster under the Geneva Convention rulz.

So what's YOUR recipe for stock? What makes it better than my POW gruel?

--Rich

Peter A wrote:
> In article >,
> says...
> > On Wed, 04 Oct 2006 10:33:37 -0400, biig wrote:
> >
> > > Can anyone tell me what the difference is?? I'm guessing that broth
> > > is just the unseasoned liquid from simmering chicken parts and stock is
> > > the seasoned version. What is consomme compared to these?
> > >
> > > Thanks....Sharon
> >
> >
> >
> >
> > Stock - a centuries-old recipe that involves cooking chicken, beef or fish
> > and meat with select vegetables and herbs to yield a concentrated liquid of
> > pleasant flavor and aroma to flavor a wide variety of foods.
> >
> > Broth - a commercially created byproduct of cooking meat or poultry,
> > typically made with flavor enhancers such as MSG and salt - but no
> > vegetables.
> >
> > from ---http://www.kitchenbasics.net/pages/reviews/reviewPG.html
> >
>
> That web site is full of malarkey. The fact is that the terms stock and
> broth are used interchangably by most people, most professional chefs,
> and most cookbook authors. Some people claim various differences:
>
> Stock is from bones, broth is from meat.
> Stock is used in cooking, broth is eaten by itself.
> Stock will gel when cooled, broth won't
> --
> Peter Aitken

Websters is never the final word, but if they're anywhere close, Both
are Old English/Old High German derived words. Stock is placed with
all the other meanings of Stock, and indicates something that will be
made into something else (not the only meaning for "stock", but
anyway.) Broth is liquid that's had meat or vegetables or bones cooked
in it.

So, you could think of Broth as Soup Stock. If you have to think of it
at all.

Greg Zywicki

Rich wrote:
> "Sheldon" > wrote in message
> oups.com...
> >
> > biig wrote:
> >> Can anyone tell me what the difference is?? I'm guessing that broth
> >> is just the unseasoned liquid from simmering chicken parts and stock is
> >> the seasoned version. What is consomme compared to these?
> >
> > Broth is simply clarified stock. Consomme is broth that is typically
> > carefully defatted and served containing a very small quantity of meat
> > and/or veggies... no more than essentially a garnish. Most of what
> > yoose dumpster divers prepare and call stock ain't worth the
> > clarification process and certainly not something that would ever be
> > served as a consomme... garbage in garbage out... what most of yoose
> > call stock ain't barely passable as POW gruel, in fact I seriously
> > doubt it would pass muster under the Geneva Convention rulz.
>
> So what's YOUR recipe for stock? What makes it better than my POW gruel?

There is no one stock recipe, but regardless which one the cardinal
rule is NO scraps. Contrary to popular belief of those who pray to
FoodTV stock is NOT a way to salvage garbage. Stock is made from the
very best of the best freshest ingredients. Where did yoose kitchen
imbeciles come up with the concept of thinking stock making is a way to
use the slimey veggies in your fridge and previously gnawed bones,
butcher trimmings, and avian spinal cords. BLECH!

Sheldon

Sheldon wrote:
> biig wrote:
>> Can anyone tell me what the difference is?? I'm guessing that broth
>> is just the unseasoned liquid from simmering chicken parts and stock is
>> the seasoned version. What is consomme compared to these?
>
> Broth is simply clarified stock. Consomme is broth that is typically
> carefully defatted and served containing a very small quantity of meat
> and/or veggies... no more than essentially a garnish. Most of what
> yoose dumpster divers prepare and call stock ain't worth the
> clarification process and certainly not something that would ever be
> served as a consomme... garbage in garbage out... what most of yoose
> call stock ain't barely passable as POW gruel, in fact I seriously
> doubt it would pass muster under the Geneva Convention rulz.

Do you mean the old Geneva Convention, or the new and improved American
version?

Pennyaline wrote:
> Sheldon wrote:
> > biig wrote:
> >> Can anyone tell me what the difference is?? I'm guessing that broth
> >> is just the unseasoned liquid from simmering chicken parts and stock is
> >> the seasoned version. What is consomme compared to these?
> >
> > Broth is simply clarified stock. Consomme is broth that is typically
> > carefully defatted and served containing a very small quantity of meat
> > and/or veggies... no more than essentially a garnish. Most of what
> > yoose dumpster divers prepare and call stock ain't worth the
> > clarification process and certainly not something that would ever be
> > served as a consomme... garbage in garbage out... what most of yoose
> > call stock ain't barely passable as POW gruel, in fact I seriously
> > doubt it would pass muster under the Geneva Convention rulz.
>
> Do you mean the old Geneva Convention, or the new and improved American
> version?

Why is it always so easy to pick out the cowardly draft dodger types...
Clinton (all three), Pennyaline, etal.

Sheldon