The difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the thin liquid produced by simmering raw ingredients: solids are removed, leaving a thin, highly-flavored liquid. This gives classic stock as made from beef, veal, chicken, fish and vegetable stock. Broth differs in that it is a basic soup where the solid pieces of flavoring meat or fish, along with some vegetables, remain. It is often made more substantial by adding starches such as rice, barley or pulses. Traditionally, broth contains some form of meat or fish: nowadays it is acceptable to refer to a strictly vegetable soup as a broth.
Stock: A strained liquid that results from simmering meats, fish, herbs, and vegetables in water. It is usually made by browning bones, vegetables and other ingredients before they’re cooked in the liquid for hours. Used as a basis for soups or sauces.
Broth: A flavorful, aromatic liquid made by simmering water or stock with meat or vegetables.
Generally speaking, stock has a heartier, richer flavor. This is mostly due to the bones used (broth is made with meat only and no bones). In most recipes the two can be interchanged with similar results. Fine chefs might tell you different, but for regular home cooking, the dish will be fine. However, note that broth may end up saltier than stock, so you may need to adjust your recipe accordingly.
BM: AB, Why cook the bones so long? AB: Um, because this kind of soup is really best when it’s made with a stock. Hey, Stephanie. BM: Is that like a broth? Ooo. I’m sorry. AB: No. That’s a popular misconception. You see, a broth is made from either meat or vegetable. A stock is always made from bones. BM: Well, what’s so great about that? AB: Well, you see bones and connective tissue contain this protein called collagen, alright? And when you those cook those bones in a moist, you know, like water or whatever, for a long period of time, that collagen melts and becomes the stuff called gelatin which is what Jell-O used to be made of. And it brings a certain unctuousness, a weight on the tongue, it’s called mouth-feel. You just can’t get that out of a can. You know you can always tell when you’ve got a soup that’s got a lot of gelatin in it because, like, when you put it away or refrigerate it, you know, like for leftovers it’ll set up kind of like, well, like loose Jell-O. It gets wiggly. BM: Wiggly? AB: Wiggly. BM: Is that a technical term? AB: Yes.
(p.s: AB = Alton Brown, BM = Blair McGuffin..)
Well, from the very beggining, i didn’t think stock and broth were same. And my personal opinion was closer to the wikipedia explanation in a simple one. I thought that there were no solid ingridients left in a stock, but a broth contains solid things within. But now i know that it’s not just as simple like what i used to think. (heavy breathing).
Ah, ok, do you get it now?
It’s useful to know the difference to understand a food recipe, to understand some lab experimental steps (since i did cell culturing on my previous thesis, i found many technical term of those words), to participate on cooking class or perhaps “master chef” competition – LOL-
or just in case you want to look smart in front of your friends.. haha.😀