 Broth from meat and vegetables Image by Hannes Grobe (talk), via Wikimedia Commons. Licensed CC BY 3.0 |
BrothBroth Broth Ingredient in cooking For bone broth, see stock (food). Not to be confused with soup or consommé. "Boullion" redirects here. For precious metals, see bullion. For other uses, see Bouillon (disambiguation). Broth, also known as bouillon ( French pronunciation: [bujɔ̃] ⓘ),[1][2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a period of time.[3][4] It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups,[5] gravies, and sauces. Broth prepared from meat and vegetables Beef broth being cooked Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in… (Source: Wikipedia)
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