What is the difference in taste between stock and broth? [duplicate]

I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock to something else, it will accentuate and add depth. Like sour cream!

Broth should be flavorful and have taste and seasoning. It can be consumed as its own thing or have ingredients added to it to make a different dish such as a soup.

Am I right in this way of defining the difference in taste between the two?

Best Answer

Even though I think they are essentially the same, based on general practices while you’re making stock you’ll end up with a high gelatin content, it will be thicker than a broth, as you tend to use mostly bones.

Stock is generally cooked and reduced longer compared to broth, so I would say stock would actually be more flavorful. However as you have noted, broth also involves seasoning and stock is on it’s own for later usage... They might have different flavor profiles based on how you cook and season them.

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Which has more taste broth or stock?

Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine.

Do broth and stock taste the same?

There's no real difference in taste between boxed stock or broth. Boxed stock is usually loaded with salt, so choose one that is low sodium; you can then control how much salt is in the recipe. Organic stock is slightly more expensive, but the meat with which it was made will be healthier and taste better.

Are stock and broth interchangeable?

Despite the differences between stock and broth, the terms are often used interchangeably. Traditionally, stock was unseasoned and broth was seasoned, since broth was often consumed as-is in a soup, and stock was typically enhanced with other ingredients.

What has more flavor bone broth or stock?

You can see the quality of the stock in the amount of gelatin the bones provided. The name bone broth is contradictory since broth traditionally isn't made from bones but I think what the food manufacturers are implying with the term \u201cbone broth\u201d is that the product is more concentrated in flavor, just like a stock.

Stock vs Broth... What's the difference?

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