Broth is a liquid food preparation, typically consisting of water, in which bones, meat, fish, cereal grains, or vegetables have been simmered.
broth. 1. A liquid nutrient made from simmering any food (cereals, meats, vegetables) in liquid. 2. A liquid nutrient medium used to facilitate the growth of microorganisms. A clear liquid made from meat, vegetables or bones boiled in water and used to prepare other foods. Microbiology. A liquid medium—e.g., Mueller-Müller hinton—broth that contains various nutrients and is used to culture bacteria and other microorganisms in. culture When I was in culinary school, I was taught that broth and stock are two different animals: broth is made from vegetables and meat simmered in water, while stock includes vegetables, a little meat, but mostly bones (which are often roasted). But in the years since my graduation, everything seems to have changed. According to Canora, “While bones are integral to broth’s benefits, meat is a huge part of what makes it so flavorful and rich. That’s why I use chicken wings in addition to chicken bones in my chicken broth, or meaty shin bones in my beef broth—to get that extra flavor boost. Commercially prepared liquid broths are available, typically for chicken broth, beef broth, and vegetable broth. Dehydrated meat stock, in the form of tablets, is called a bouillon cube. 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. broth. 1. a thin soup of concentrated meat or fish stock. 2. water that has been boiled with meat, fish, vegetables, or grains; stock. 3. a liquid medium containing nutrients suitable for culturing microorganisms. [before 1000; Middle English, Old English]. broth′y, adj. 2. broth-a thin soup of meat or fish or vegetable stock. soup-liquid food especially of meat or fish or vegetable stock often containing pieces of solid food. barley water-used to feed infants. 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. 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. Broth is a liquid food preparation, typically consisting of water, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. 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. Word of Mouth. Pin it. For years I assumed that stock and broth were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones used as the base for soups, sauces, and other dishes. Meat gives flavor, which is why it is necessary in a broth that can be eaten alone. Bones, cartilage, and skin have collagen, which when heated, turns into gelatin that gives a stock body and a thicker, richer texture in the mouth. 1 Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). 2  Broth is typically simmered for a short period of time (45 minutes to 2 hours). 3  It is very light in flavor, thin in texture and rich in protein. 1 Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. 2  As with stock, bones are typically roasted first to improve the flavor of the bone broth. Noun. 1. broth-liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; she made gravy with a base of beef stock. stock. soup-liquid food especially of meat or fish or vegetable stock often containing pieces of solid food. 2. broth-a thin soup of meat or fish or vegetable stock. soup-liquid food especially of meat or fish or vegetable stock often containing pieces of solid food. barley water-used to feed infants.
http://medical-dictionary.thefreedictionary.com/broth http://www.epicurious.com/ingredients/difference-stock-broth-bone-broth-article https://en.wikipedia.org/wiki/Broth http://www.thefreedictionary.com/broth https://en.wikipedia.org/wiki/Broth https://en.wikipedia.org/wiki/Broth http://www.thekitchn.com/whats-the-difference-between-stock-and-broth-word-of-mouth-71199 http://nourishedkitchen.com/bone-broth/ http://www.thefreedictionary.com/broth
what is a broth