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  2. Broth vs. Stock: Find Out Which One Is Best for Making Soup - AOL

    www.aol.com/broth-vs-stock-one-best-213800547.html

    Of course, stock and broth are also key ingredients for sauces, stews, gravy, and cooking rice (or risotto), so the question of which one to use goes way beyond the winter months. Luckily, we've ...

  3. Stock vs. Broth: Which Soup Base Is Best? - AOL

    www.aol.com/stock-vs-broth-soup-best-150022009.html

    Bone broth (a type of stock, despite its name) includes even more nutrients, including amino acids and minerals. If you’re looking for the healthiest stock or broth, we suggest making it at home.

  4. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.

  5. Is Stock or Broth Healthier for You? Here Are the Differences

    www.aol.com/lifestyle/stock-broth-healthier...

    Stock and broth are loaded with nutrients. Learn the differences, benefits and if one is better than the other, plus recipes and store bought recommendations.

  6. Broth - Wikipedia

    en.wikipedia.org/wiki/Broth

    Similarly, Awara broth is a Guianan Creole stew from French Guiana. Court-bouillon (French for "short broth") is a broth cooked for a short time, mostly used for poaching fish. [13] Rosół is a category of clear Polish soups, primarily made of broth, with a popular version being similar to chicken noodle soup.

  7. Sagol - Wikipedia

    en.wikipedia.org/wiki/Sagol

    Korean dish 'Sagol-ugeoji-guk' using sagol. Sagol (Korean: 사골; Hanja: 四骨), or beef leg bone, is an ingredient in Korean cuisine. Sagol is often boiled to make a broth, called sagol-yuksu (사골육수; 四骨肉水), or beef leg bone broth, for Korean soups such as gomguk (beef bone soup), galbi-tang (short rib soup), tteokguk (sliced rice cake soup), kal-guksu (noodle soup), or gukbap ...

  8. What's the Difference Between Stock and Broth? - AOL

    www.aol.com/food/whats-difference-between-stock...

    Award-winning food writer Alan Davidson says, "It could be said that broth occupies an intermediate position between stock and soup. A broth (e.g. chicken broth) can be eaten as is, whereas a ...

  9. Soups in East Asian culture - Wikipedia

    en.wikipedia.org/wiki/Soups_in_East_Asian_culture

    A commonly broth used for simple flavouring of common dishes. Refined broth/stocks: Shàngtāng (上汤; 上湯; shàng tāng; 'high soup'): A dark tan broth made from Jinhua ham, pork, and chicken that has been slowly simmered to finish. This rich and umami broth is used in the creation of many expensive soups such as shark fin soup or wonton ...

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