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Broth
 
 
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Broth is a liquid
Liquid

Liquid is one of the principal states of matter. A liquid is a fluid that has the particles loose and can freely form a distinct surface at the boundaries of its bulk material....
 in which bone
Bone

Bones are rigid organ that form part of the endoskeleton of vertebrates. They function to move, support, and protect the various organs of the body, produce red blood cell and white blood cells and store minerals....
s, meat
Meat

In modern English usage, meat most often refers to animal biological tissue used as food, mostly skeletal muscle and associated fat, but it may also refer to offal, including livers, skin, brains, bone marrow, kidneys, in some countries lungs, and a variety of other internal organs as well as blood....
, fish
Fish

A fish is any marine biology vertebrate animal that is typically ectothermic , covered with scale , and equipped with two sets of paired fins and several unpaired fins....
, cereal
Cereal

Cereals, or cereal grains, are mostly Poaceae cultivated for their edible brans or fruit seeds . Cereal grains are grown in greater quantities and provide more energy worldwide than any other type of crop; they are therefore staple foods....
 grains, or vegetable
Vegetable

The term "vegetable" generally means the Eating parts of plants. The definition of the word is traditional rather than scientific, however, and therefore the usage of the word is somewhat arbitrary and subjective, as it is determined by individual cultural customs of food selection and food preparation....
s have been simmered
Simmering

Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water , 100Celsius ....
. Broth is used as a basis for other edible liquids such as soup
Soup

Soup is a food that is made by combining ingredients such as meat and vegetables in Stock or hot/boiling water, until the flavor is extracted, forming a broth....
, gravy
Gravy

Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. It is a smooth, non-chunky liquid. Ready-made bouillon cube and powders can be used as a substitute for natural meat or vegetable extracts....
, or sauce
Sauce

In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish....
. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley, oatmeal, et cetera, it is then generally called soup.

In Britain, broth is a nourishing thick soup with chunks of vegetables, pulse
Pulse (legume)

Pulses are annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod, according to the Food and Agricultural Organization of the United Nations ....
s and sometimes meat.

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Broth is a liquid
Liquid

Liquid is one of the principal states of matter. A liquid is a fluid that has the particles loose and can freely form a distinct surface at the boundaries of its bulk material....
 in which bone
Bone

Bones are rigid organ that form part of the endoskeleton of vertebrates. They function to move, support, and protect the various organs of the body, produce red blood cell and white blood cells and store minerals....
s, meat
Meat

In modern English usage, meat most often refers to animal biological tissue used as food, mostly skeletal muscle and associated fat, but it may also refer to offal, including livers, skin, brains, bone marrow, kidneys, in some countries lungs, and a variety of other internal organs as well as blood....
, fish
Fish

A fish is any marine biology vertebrate animal that is typically ectothermic , covered with scale , and equipped with two sets of paired fins and several unpaired fins....
, cereal
Cereal

Cereals, or cereal grains, are mostly Poaceae cultivated for their edible brans or fruit seeds . Cereal grains are grown in greater quantities and provide more energy worldwide than any other type of crop; they are therefore staple foods....
 grains, or vegetable
Vegetable

The term "vegetable" generally means the Eating parts of plants. The definition of the word is traditional rather than scientific, however, and therefore the usage of the word is somewhat arbitrary and subjective, as it is determined by individual cultural customs of food selection and food preparation....
s have been simmered
Simmering

Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water , 100Celsius ....
. Broth is used as a basis for other edible liquids such as soup
Soup

Soup is a food that is made by combining ingredients such as meat and vegetables in Stock or hot/boiling water, until the flavor is extracted, forming a broth....
, gravy
Gravy

Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. It is a smooth, non-chunky liquid. Ready-made bouillon cube and powders can be used as a substitute for natural meat or vegetable extracts....
, or sauce
Sauce

In cooking, a sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish....
. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley, oatmeal, et cetera, it is then generally called soup.

In Britain, broth is a nourishing thick soup with chunks of vegetables, pulse
Pulse (legume)

Pulses are annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod, according to the Food and Agricultural Organization of the United Nations ....
s and sometimes meat.

U.S. culinary schools often differentiate between broth, usually made from viable portions of animal
Animal

Animals are a major group of multicellular, eukaryotic organisms of the Kingdom Animalia or Metazoa. Their body plan eventually becomes fixed as they develop, although some undergo a process of metamorphosis later on in their life....
 meat
Meat

In modern English usage, meat most often refers to animal biological tissue used as food, mostly skeletal muscle and associated fat, but it may also refer to offal, including livers, skin, brains, bone marrow, kidneys, in some countries lungs, and a variety of other internal organs as well as blood....
, and stock
Stock (food)

Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following:...
, which may be less palatable, often made from vegetable scraps and bone
Bone

Bones are rigid organ that form part of the endoskeleton of vertebrates. They function to move, support, and protect the various organs of the body, produce red blood cell and white blood cells and store minerals....
s.

Broth has been made for many years using the animal bones which, traditionally, are boiled in a cooking pot
Pot

Pot may refer to:...
 for long periods to extract the flavour and nutrients. The bones may or may not have meat still on them.

When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg white
Egg white

File:Chicken egg01 monovular.jpgEgg white is the common name for the clear liquid contained within an Egg . It is the cytoplasm of the egg, which until fertilization is a single Cell ....
s may be added during simmering – the egg whites will coagulate, trapping sediment
Sediment

Sediment is any particulate matter that can be sediment transport by fluid dynamics, and which eventually is deposited.Sediments are most often transported by water transported by wind and glaciers....
 and turbidity
Turbidity

Turbidity is the cloudiness or haze of a fluid caused by individual Particle that are generally invisible to the naked eye, similar to smoke in air....
 into a readily strainable mass.

In East Asia
East Asia

East Asia is a subregion of Asia that can be defined in either Geography or cultural terms. Geography and geopolitically, it covers about 12,000,000 km?, or about 28 percent of the Asian continent, about 15 percent bigger than the area of Europe, though some categorize Tibet, Xinjiang, and Mongolia as Central Asia....
 (particularly Japan
Japan

Japan is an island country in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, People's Republic of China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south....
), a form of kelp
Kelp

Kelp are large seaweed plants , belonging to the brown algae and classified in the order Laminariales. There are about 30 different genus. Some species can be very long and form kelp forests....
 called kombu
Kombu

Kombu or konbu , also called dashima or haidai , are edible kelp from the family Laminariaceae widely eaten in East Asia....
 is often used as the basis for broths (called dashi
Dashi

Dashi is a class of soup and cooking stocks considered fundamental to Japanese cuisine. Shizuo Tsuji wrote in 1980 that "many substitutes for dashi are possible, but without dashi, dishes are merely a la japonaise and lack the authentic flavor." Dashi forms the base for miso soups, clear broth soups, Japanese noodle broths, and ma...
 in Japanese
Japanese language

IPA: [n?iho?go] is a language spoken by over 130 million people in Japan and in Japanese emigrant communities. It is related to the Ryukyuan languages....
).

See also

  • Stock
    Stock (food)

    Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following:...
  • Dashi
    Dashi

    Dashi is a class of soup and cooking stocks considered fundamental to Japanese cuisine. Shizuo Tsuji wrote in 1980 that "many substitutes for dashi are possible, but without dashi, dishes are merely a la japonaise and lack the authentic flavor." Dashi forms the base for miso soups, clear broth soups, Japanese noodle broths, and ma...
  • Bouillon
    Bouillon (broth)

    Not to be confused with bullion.Bouillon, in French cuisine, is simply a broth. This name comes from the verb bouillir, meaning to boil....
  • Bouillon cube
    Bouillon cube

    A bouillon cube or stock cube is dehydrated broth or Stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock , a small portion of solid fat , salt and seasonings and shaping them into a small cube....


External links

  • by Allison Siebecker
  • by Kaayla T. Daniel, MS CCN