Broth

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Broth

Broth (/brɔːθ/) is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes such as soups, gravies, and sauces.

Etymology

The word "broth" comes from the Old English broþ, which is derived from the Proto-Germanic *bruþą. The term was first used in the 12th century.

Types of Broth

There are several types of broth, including:

Related Terms

  • Soup: A liquid dish, often made with broth, that is made by boiling solid ingredients in liquids in a pot.
  • Stock (food): A flavored liquid preparation, similar to broth, but often made by simmering various ingredients in water.
  • Bouillon (broth): A broth made by simmering meat in water with seasonings.
  • Consommé: A type of clear soup made from richly flavored broth or bouillon that has been clarified.

See Also

External links

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