Broth is the Flavored Liquid Yielded by Cooking Ingredients in Water.
Broth
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Culinary Uses

A Broth (also commonly called a Bouillon in French and a Brodo in Italian) is the flavored liquid created by Simmering ingredients (like Meat, Bones, Fish, or Vegetables) in water.

Typically a Broth is simmered for a long period of time on Low Heat to leech out and transfer all of the flavor compounds, Volatile Oils and Water Soluble Vitamins from the ingredients into the Broth.

A Broth is not synonymous with a Stock. Stocks are Broths that have been Strained.