What are the differences among stock, broth, consomme and bouillon?
Stock: A flavorful liquid made by simmering bones or vegetables with aromatic ingredients such as onion, celery, carrot and herbs (usually parsley, thyme and bay leaf), in water to extract their flavor, aroma and color. Stock is used as a base for other dishes, such as sauces, soups and stews. Broth: Broth has a more pronounced flavor than stock because it’s made with meat and aromatic ingredients instead of just the bones. Like stock, broth can be used as a base for other dishes, but, unlike stock, it often is served as is. Consomme: A clear, strongly flavored, fat-free soup made by thoroughly degreasing and clarifying stock. Bouillon: This is French for broth. In the United States, the term has come to mean cubes or granules of a concentrated stock or broth. Mixed with hot water, they can be used in place of stock, broth or consomme, but they are quite salty. Chicago Tribune Required Reading They used to publish specialized cookbooks for men, usually with a reassuring macho voice and
