Stock, sometimes called bone broth, is a savory cooking liquid vegetable stock forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Traditionally, stock is made by simmering various ingredients in water.
A newer approach is to use a pressure cooker. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used. Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock.
Herbs and spices: The herbs and spices used depend on availability and local traditions. Basic stocks are usually named for the primary meat type. Dashi is a fish stock in Japanese cooking made by briefly cooking fish flakes called katsuobushi with kelp in nearly boiling water. Glace viande is stock, usually made from veal, that is highly concentrated by reduction.
Ham stock, common in Cajun cooking, is made from ham hocks. Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics. Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa.
Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water. This section is transcluded from Broth. Many cooks and food writers use the terms broth and stock interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon “are all the same thing”.
While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor. United Kingdom, “broth” can refer to the liquid in a soup which includes solid pieces of meat, fish, or vegetables, whereas “stock” would refer to the purely liquid base. By 2013, “bone broth” had become a popular health food trend, due to the resurgence in popularity of dietary fat over sugar, and interest in “functional foods” to which “culinary medicinals” such as turmeric and ginger could be added.
There is no scientific evidence to support many of the claims made for bone broth. A few small studies have found some possible benefits for chicken broth, such as the clearing of nasal passages. The Illustrated Queen Almanac and Lady’s Calendar. The Best Soups in the World. How To Make Great Vegan Soups”. I don’t really want to get into the muddy details of nomenclature between broth and stockI use the words pretty much interchangeably, though I lean towards ‘stock’ if I mean something pretty rich that I’m gonna cook with and ‘broth’ if I mean something my noodles or peas are already floating in. What’s the difference between stock and broth, and which do I use for dressing and gravy?