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:
- Beef broth: Made by simmering beef bones and meat.
- Chicken broth: Made by simmering chicken bones and meat.
- Vegetable broth: Made by simmering vegetables.
- Fish broth: Made by simmering fish bones and meat.
- Bone broth: Made by simmering animal bones and connective tissue.
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
- Medical encyclopedia article on Broth
- Wikipedia's article - Broth
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