What is the difference between broth, bouillon, stock and consomm?
A. Broth is any liquid that results from cooking meat or vegetables in water. Bouillon is another word for broth and is also the most common name for the dehydrated broth cubes or granules that you can buy ready-made from the grocery and which dissolve in water in a few minutes, and serve as a substitute for cooking meat or vegetables for several hours. Stock refers to the liquid from cooking meat or vegetables and seasonings in water. And consomm is clarified meat or fish broth. See our Step-by-Step tutorials to learn more about making your own beef, vegetable or chicken stock! Q. What is a roux? A. A roux is a thickening agent made from equal amounts of flour and fat that is commonly found in sauces, gravies, soups and Cajun and Creole cookery. You’ll want to use a roux when you would like to add thickness and richness to your sauce or soup. Q. How do I make a roux? A. To make a basic roux, start by measuring, by weight, the amounts of fat and flour desired. It’s a one-to-one ratio (
