Everything about Broth totally explained
Broth is a
liquid in which
bones,
meat,
fish,
cereal grains, or
vegetables have been
simmered and strained out. Broth is used as a basis for other edible liquids such as
soup,
gravy, or
sauce. It can be eaten alone or with
garnish.
U.S.
culinary schools often differentiate between broth, usually made from viable portions of
animal meat, and
stock, which may be less palatable, often made from vegetable scraps and
bones.
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 flavour and nutrients. The bones may or may not have meat still on them. Broth is regarded as having little
nutrient value on its own. Sometimes broth can be referred to as
water with
salt.
When it's necessary to clarify a broth (for example for a cleaner presentation),
egg whites may be added during simmering – the egg whites will
coagulate, trapping
sediment and
turbidity into a readily strainable mass.
In
East Asia (particularly
Japan), a form of
kelp called
kombu is often used as the basis for broths (called
dashi in
Japanese).
Further Information
Get more info on 'Broth'.
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