From Food Dictionary
thin soup of concentrated meat or fish stock.
water that has been boiled with meat, fish, vegetables, or barley.
1. A liquid or broth in which meat, fish, bones, or vegetables have been simmered for a longtime
From Epicurious Dictionary:
In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. A brown stock is made by browning bones, vegetables and other ingredients before they're cooked in the liquid. Most soups begin with a stock of some kind, and many sauces are based on REDUCED
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon .
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst
From Miriam Webster Online Dictionary;
pluralbroths \ˈbrȯths, ˈbrȯthz\
Definition of BROTH
: liquid in which meat, fish, cereal grains, or vegetables
have been cooked : stock
: a fluid culture medium
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Origin of BROTH
Middle English, from Old English; akin to Old High German brod broth, Old English brēowan to brew — more at brew
First Known Use: before 12th century
a: liquid in which meat, fish, or vegetables have been simmered that is used as a basis for soup, gravy, or sauce
From the above listed definitions, it becomes clear that stock and broth can be used interchangeably. The main difference appears to be what the flavored liquid will be used for. That is, broth is the final product, or one step from being a soup. Stock is the flavored liquid used as a starting point for making consume, soup, or various small sauces. I believe brown stock would be used, for instance, for making Sauce Espaniole, or for making demi-glace, or various gravies.
That’s my take on what the definitions from respected sources tell me. Of course, more concise definitions may be found outside the limited sources I used.
Tip: Did you know that ground beef can be used to make wonderful stock? Simply place the ground beef into a pot'pan that can be covered. Season, then brown the meat on one side, as if you were cooking a burger. Flip in and brown the other side. Break up the meat and cover the pan. Let the pan simmer over mediuim-low heat for 15 to 20 minutes. Pour off the liquid. Finish browning the ground beef and use it for your meal. Place the liquid into the fridge and let sit overnight. The fat will have risen to the top and hardened, making it easy to remove. Throw away the hardened fat. The remaining aspic tastes like the drippings from a perfectly cooked beef roast and can be used to make gravies, sauces, soups, etc.
What has happened is that the water from the meat was trapped by the lid, instead of evaporating into the air. It condenses and drips back into the pan, where it dissolves the fond that usually develops on a cooking surface when cooking meat. Also, the collagen from the connecting tissue (that's ground up into the meat) has been dissolved, giving you the rich gel that we call an aspic.
Seeeeeeya; Goodweed of the North