(no subject)

[unbibium]

For the record, broth is not the same thing as stock.

Stock is made from bones, rather than meat, so it has more gelatin-like stuff in it.

Vegetables are made of neither, so vegetable stock is, in fact, the same as vegetable broth, I suspect.

Comments

Thank you, Alton Brown

[pootrootbeer.livejournal.com]

For those of us that are in a hurry and/or cheapskates, a cup of broth made from 1 tsp. of powdered chicken broth seems to be an acceptable substitute for when you don't have any real chicken stock on hand.

But what if the vegetable broth has powdered gelatin added to it? Or for stricter vegetarians, plant-based thickeners like agar?

Re: Thank you, Alton Brown

[pentomino.livejournal.com]

I could never go vegetarian because animal by-products sneak into food when you least expect it.

What a country!

Re: Thank you, Alton Brown

[pentomino.livejournal.com]

If a soup recipe calls for stock, don't use broth -- legend has it it'll come up watery

Re: Thank you, Alton Brown

[pootrootbeer.livejournal.com]

Meh. My method's never failed me yet.

Also, 99 cents for like 16 gallons' worth of powdered broth is cheaper than canned stock.

If I were really smart I'd buy one of those huge 5-cents-a-pound bags of chicken backs and make a huge vat of homemade stock and keep lots of stock cubes in the freezer.

Re: Thank you, Alton Brown

[pentomino.livejournal.com]

Alton Brown used paper cartons full of broth. I could only find beef broth in a carton, so I had to go with the cans.

Cans are heavy and awkward and I needed nine of them. I ended up taking home eight. but that's OK because my turkey was smaller than the one on TV.