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Broth vs. stock?
Posted on 2/23/13 at 5:32 pm
Posted on 2/23/13 at 5:32 pm
Neither of these were used in my home growing up. I've read Swanson's broth vs. stock, but still am not sure about which one to use for La. cooking needing this stuff. Looking in my pantry, it appears I've used both for jamb. How do you use these, and how do you decide which one for which food?
5
Posted on 2/23/13 at 5:49 pm to AlxTgr
They are very similar. I guess I consider broth to be a more refined liquid where you have controlled the ratios of ingredients. Stock is more of a free for all in that you just dump a bunch of veggies leftovers and/ or carcasses into a big pot with enough water to cover them. For most la. cooking like gumbo, etouffee, court bullion, etc. I use stock.
Posted on 2/23/13 at 6:16 pm to AlxTgr
Generally, stock is made with bones and because of the collagen is slightly heavier. Broth is made with meat and is lighter. I say "generally", I'm sure there will be disagreement. The difference isn't exactly set in stone.
Posted on 2/23/13 at 8:12 pm to AlxTgr
Cajuns generally use stock. We're kinda like indians, we don't waste things like bones, skin, etc.
Posted on 2/23/13 at 8:16 pm to Zappas Stache
quote:
They are very similar. I guess I consider broth to be a more refined liquid where you have controlled the ratios of ingredients. Stock is more of a free for all in that you just dump a bunch of veggies leftovers and/ or carcasses into a big pot with enough water to cover them. For most la. cooking like gumbo, etouffee, court bullion, etc. I use stock.
This is exactly what I think too. Which means you are probably wrong, because I don't know shite.
But I'm getting better.
Posted on 2/23/13 at 10:02 pm to noonan
quote:
They are very similar. I guess I consider broth to be a more refined liquid where you have controlled the ratios of ingredients. Stock is more of a free for all in that you just dump a bunch of veggies leftovers and/ or carcasses into a big pot with enough water to cover them. For most la. cooking like gumbo, etouffee, court bullion, etc. I use stock.
quote:
Generally, stock is made with bones and because of the collagen is slightly heavier. Broth is made with meat and is lighter. I say "generally", I'm sure there will be disagreement. The difference isn't exactly set in stone.
This is my understanding as well. I wouldn't trust Swanson for anything. Especially broth. They are usually the last brand I'd buy. The kitchen basics brand I find better, and the Imagine brand is worlds better. I usually stock up on the Imagine brand when Whole Foods has it on sale. (usually ~$2/box on sale)
This post was edited on 2/23/13 at 10:03 pm
Posted on 2/24/13 at 12:01 am to AlxTgr
I use stock for most cooking. To me, it has more depth in flavor, and is "heavier." I use it for gumbos, stews, etc. I use a broth to add to lighter sauces for thinning or when cooking something that has a more delicate flavor, and I don't want it getting overpowered.
Posted on 2/24/13 at 3:17 am to AlxTgr
The jambalaya I made with stock from some of my ribs was the best I've ever had. Real, homemade stock is amazing.
Posted on 2/24/13 at 7:54 am to weaveballs1
Thanks for the replies. Looks like stock is what I need for the most part.
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