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| − | {{cooknav}} | + | {{wikipedia::Broth|Broth}} |
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| − | '''Broth''' is a liquid in which [[cookbook:meat|meat]], [[cookbook:seafood|seafood]], [[cookbook:Cereal Grain|cereal grains]], or [[cookbook:vegetable|vegetable]]s have been [[cookbook:simmering|simmered]] and strained out. Broth is used as a basis for [[cookbook:soup|soup]]s, [[cookbook:gravy|gravies]], [[cookbook:sauce|sauce]]s, and as a flavor base in many other dishes. Additionally, it can be eaten alone or with a [[cookbook:garnish|garnish]]. Broth that has been slowly simmered until it is clarified and substantially reduced (at least by 50%) is known as [[Cookbook:Consommé|consommé]], which has a substantially more intense flavor due to the reduction. Broths can be further concentrated into pastes or powders and sold commercially, the latter being bullion and often sold as bullion cubes. Their shelf life without preservatives is limited. Commercial preparations also often have large amounts of salt and or [[Cookbook:MSG|MSG]] added. Bullion cubes in particular have more salt than flavor and will alter the final recipe in many cases if substituted for broth. When it is necessary to clarify a broth (i.e. for a cleaner presentation), [[cookbook:Egg White|egg white]]s may be added during simmering—the egg whites will coagulate, trapping sediment and turbidity into a readily strainable mass.
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| − | Broth differs from soup [[cookbook:stock|stock]], in that stock requires [[cookbook:bone|bone]]s and water; whilst broth requires the meat instead of bones.<ref>http://www.parshift.com/ovens/Secrets/secrets025.htm</ref> Broth is not cooked as long as soup stock and has a milder taste. Broth also contains less gelée, or [[cookbook:Gelatine|gelatin]] because bones are not used; however it is common for the terms to be used interchangeably.
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| − | In [[cookbook:East Asian cuisines|East Asia]] (particularly [[cookbook:Cuisine of Japan|Japan]]), a form of [[cookbook:kelp|kelp]] called [[cookbook:kombu|kombu]] is often used as the basis for broths called ''[[cookbook:dashi|dashi]]''.
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| − | ==Stock recipes==
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| − | *[[Cookbook:Chicken Stock|Chicken Stock]]
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| − | *[[Cookbook:Dashi|Dashi]]
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| − | *[[Cookbook:Vegetable Stock|Vegetable Stock]]
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| − | ==See also==
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| − | *[[Cookbook:Soup|Soup]]
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| − | *[[Cookbook:Stock|Stock]]
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| − | *[[Cookbook:Consommé|Consommé]]
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| − | == References ==
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| − | <div class="references-small">
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| − | :This module incorporates text from the ''[[w:Main Page|Wikipedia]]'' article "[[w:Broth|Broth]]", under the terms of the GNU Free Documentation License
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| − | <references />
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| − | </div>
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| − | [[Category:Ingredients|{{PAGENAME}}]]
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| − | [[Category:Soup recipes|{{PAGENAME}}]]
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| − | [[Category:Stock recipes|{{PAGENAME}}]]
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| − | [[Category:Cookbook pages with recipe lists|{{PAGENAME}}]]
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