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Question:
What's the difference between a stock and a broth? — Molly, PA
Bonnie Moore
Answer:
In general, stocks are cooked for a longer period of time and are made with raw ingredients while broths are made quickly and with food that's been previously cooked. Broths are also lighter in taste and texture than stocks. A broth makes a comforting hot drink on a cold damp day, whereas a stock is used as a base for a dish like a soup or sauce. Furthermore, a stock will be flavorful when it's used in a cold dish, while a broth will only release its flavor and aroma when served warm.
To read more about stocks click here.
| About
Bonnie Moore |
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Bonnie Moore, FoodFit's Executive Chef, graduated
from Boston University with a bachelor's degree in
Math and Statistics before forsaking her calculator
for a whisk. Bonnie earned an associate degree in
Culinary Arts from Johnson & Wales University
and a degree in pastry arts from L'Academie de Cuisine.
She is the former sous chef at the Inn at Little Washington,
the only five-star, five-diamond kitchen in the United
States, and a former chef-instructor in the professional
program at L'Academie
de Cuisine in Maryland. Bonnie likes to be involved
with food at every stage; from planting seeds at the
farm to creating a meal for her family. She believes
that there is no better place to foster community
and nourish those you love than around a table piled
with delicious food.
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Photograph of Bonnie Moore: © 2000 Adam Auel
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