Alice Engelbrink Houston’s Broth Versus Stock

There is definitely a difference between stock and broth. They each have different recipes and techniques for making them. Stocks and broths are also used in various recipes to achieve different results. The biggest differences between stock and broth are the ingredients to make them, how long they take to cook, and whether they are seasoned or not. Alice Engelbrink Houston makes a killer beef stew with her homemade beef stock.

What is in stock?

A stock is the simpler of the two. Alice Engelbrink Houston’s killer stock is only made with bones, onion, celery, and carrots. A stock is cooked for a longer time, sometimes up to several hours. Stock can then be used as an ingredient in other dishes. It can be the base for gravy or the starter of a stew. A fish soup would use fish stock. Lobster bisque is started from lobster stock made simply from boiled lobster shells with a little onion, celery, and carrots. 

To boil it down, the stock is very simple and is an ingredient used in other dishes.

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