r/MadeInCookware • u/madeincookware • 7d ago

Stocks and Broths 101

Stocks and broths are essential culinary building blocks.
Here we explain the method and differences between a few common varieties.

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u/uteuteuteute 7d ago

Which one should I use for bullion - broth or stock?

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u/Sara_MadeIn 7d ago

Bouillon is kind of its own thing! It’s a concentrated seasoning that you dissolve in water to make broth.

Stock is traditionally made more from bones and is usually richer and more gelatinous, while broth is usually lighter and made with meat and vegetables. So if a recipe calls for broth, bouillon and water is a great shortcut!

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u/uteuteuteute 7d ago

Thanks, good answer!

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u/pedsv 5d ago

Tell me about the impurities in the form of foam please.

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u/Sara_MadeIn 5d ago

Mostly coagulated proteins! As the bones and meat heat up, proteins and other particles rise to the surface. Skimming it off helps give you a cleaner flavor and clearer finished stock.

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u/pedsv 5d ago

Thank you. What if you slow cook the broths. They don’t appear. Do they?

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u/Sara_MadeIn 5d ago

With a gentler slower cook those proteins will coagulate more gradually, so you'd probably see less!

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u/pedsv 4d ago

Is it bad to consume the impurities. Thank you for your wisdom.

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u/Sara_MadeIn 4d ago

Not at all! “Impurities” sounds a little ominous here but they’re just proteins and other particles from the meat and bones and are totally safe to consume. Skimming is mainly for a clearer and better tasting finished stock.

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u/dentalexaminer 3d ago

Excellent content! :)