Odd, everything I’m coming across is saying broths are made from meat where stocks are primarily made from bones. Both use vegetables as part of the aromatics.
So while yes it is often true that a stock or broth can have vegetables in it, bones and meats are often found in most all broth, whereas stocks are more often based around vegetables due to the potency of stock being lower than broth.
Issue here is that lines are often blurred in practice (seeing as culinary arts are an expressive one).
Its layman’s term from my understanding. Stock and broth are interchangable is common English but the technical side of things is more specific from what I am told.
I know nobody cares, but technically a stock is rendered from plant based ingredients and a broth is rendered from animal based ones.
Sorry I had to make the clarification.
Source: my wife is a professional culinarian.
Odd, everything I’m coming across is saying broths are made from meat where stocks are primarily made from bones. Both use vegetables as part of the aromatics.
So while yes it is often true that a stock or broth can have vegetables in it, bones and meats are often found in most all broth, whereas stocks are more often based around vegetables due to the potency of stock being lower than broth.
Issue here is that lines are often blurred in practice (seeing as culinary arts are an expressive one).
…this is exactly the sort of pedantry i appreciate; thank you for the elucidation!..
I’ve heard about “chicken stock” so many times. I don’t use it myself, but was that a wrong use of the word on their part?
Its layman’s term from my understanding. Stock and broth are interchangable is common English but the technical side of things is more specific from what I am told.