Bone stock, not broth.
Roasted Beef Bone Stock with fresh grated Turmeric and Ginger, sea salt and fresh ground pepper. This has been a question that I get quite often. It’s time to post a response. From Emma Christensen at thekitchn.com our answer seems to be quite clear. And non-complicated.
For years I assumed that “stock” and “broth” were interchangeable terms for the same thing: liquid flavored with vegetables, meat scraps, and bones, used as the base for soups, sauces, and other dishes.
But is this actually the case? It turns out there is a slight but significant difference between stock and broth.
The Primary Difference Between Stock & Broth
Often stocks and broths both start off the same way: scraps of vegetable, meat, and bone are slowly simmered to extract as much flavor as possible. But there is technically a difference between the two.
Broth: Technically speaking, broth is any liquid that has…
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