Recent questions in Broths

by cookwithfem (602k points) in Broths asked Jun 11 7 views

When straining a broth, why might you not want to press on the solids too much?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

What role does evaporation play in the broth vs. stock discussion?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

Can broths (like chicken or beef) be made in a slow cooker overnight, and what are the pros and cons of that method?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

Why might someone choose to sip broth (like bone broth) as a daily beverage? What qualities does it have (nutritional, warm hydration, easy digestion) that make it popular for that purpose?

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by cookwithfem (602k points) in Broths asked Jun 11 7 views

What is the difference between broth concentrate" (like those gel or liquid broth packets) and regular broth? How do you use them to make broth and are there any trade-offs in flavor?"

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by cookwithfem (602k points) in Broths asked Jun 11 5 views

How do you keep noodles or pasta cooked in a broth from making the broth cloudy or thick?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

If you accidentally over-salt a broth, what can you do to correct it?

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by cookwithfem (602k points) in Broths asked Jun 11 7 views

How can you add richness to a broth without meat (e.g., adding a bit of butter or oil at the end, or using glutamate-rich veggies)?

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by cookwithfem (602k points) in Broths asked Jun 11 7 views

What does it mean if a broth breaks" when making a soup (like fats/emulsion separate) and how can you fix or prevent that?"

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

Why is broth traditionally used instead of water for braising meats and vegetables?

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by cookwithfem (602k points) in Broths asked Jun 11 5 views

How can you incorporate a broth into a sauce or gravy to prevent it from thinning the flavor (perhaps by reducing the broth first or making a roux)?

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by cookwithfem (602k points) in Broths asked Jun 11 7 views

What is the method to turn a broth into a sauce (like velouté) and how does knowing the difference between broth and finished sauce help in cooking?

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by cookwithfem (602k points) in Broths asked Jun 11 5 views

How do you adjust seasoning in a broth that will reduce later (such as a broth that becomes a sauce)?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

If a broth recipe results in too much fat (greasy mouthfeel), how can you salvage it?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

When serving a clear broth, what are some classic garnishes or additions (like julienned vegetables, dumplings, beaten egg strands) that can make it more interesting while keeping the broth clear?

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by cookwithfem (602k points) in Broths asked Jun 11 6 views

What are double broth" or "double stock" in culinary terms?"

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by cookwithfem (602k points) in Broths asked Jun 11 5 views

How can you add depth to a vegetarian broth if it tastes flat (for example, adding umami with dried mushrooms, miso, or a splash of soy sauce)?

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by cookwithfem (602k points) in Broths asked Jun 11 7 views

For clarification, what’s the difference between broth, bouillon, and consommé on a restaurant menu?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

Is it okay to use a pressure cooker to can broth, and why must you use a pressure canner for meat broths as opposed to water-bath canning?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

Why do some soup recipes have you cook ingredients in water (making a broth in situ) rather than using a pre-made broth?

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