I read this in my Taste of Home: Simple and Delicious. I've wondered this before, so I'm sure someone else out there wonders too. Wonder no longer!
What's the difference between canned stock, canned broth and bouillon cubes?
The terms are used interchangeabley and refer to a liquid from cooking vegetables, meat, or fish in water. Technically speaking, stock must contain bones in addition to any meat and seasonings. Broth is made from meat and seasonings without bones.
As a result, it is technically incorrect to refer to a vegetable broth as a vegetable stock.
However, the two terms are fast becoming interchangeable in the vernacular. The technical differences are becoming less important in general use.
One cube or 1 teaspoon of bouillon granules dissolved in 1 cup very hot water is equal to 1 cup of canned broth or stock.
Now we can all sleep better at night for knowing.
No comments:
Post a Comment