Despite the apparent authority and level of agreement between the two people I quoted, there really is no agreement at all. I simply chose two authoritative sounding answers that seemed to agree. There are many other opinions:
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Some believe the only difference is whether you add salt.
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Some believe the one is simply a reduction of the other.
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Some believe that they are the same, but one word is used by professionals and the other is used by amateur cooks at home.
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Some believe that one is a finished product and one is an ingredient for another recipe.
Call it what you want. What I make does not follow any of the recipes I have seen for stock or broth.
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