Dictionary

Bouillon

Bouillon, broth, stock – these names are often used interchangeably, but despite the common features, there are some differences between them.

Bouillon – the products for making the bouillon are the same as for preparing the broth. However, the cooking time is different. Bouillon should cook lightly for at least 8 hours, up to 24 hours. At the end of boiling the bouillon, bones should be soft and break up under strong pressure. The bouillon is a more concentrated and aromatic form of broth.

Broth – it is a kind of meat and vegetable soup. It is made of poultry, beef or mutton. The ideal broth cannot be cloudy. The secret of obtaining a clear broth is pouring its ingredients in cold water and slowly heating them to a boil, and then keeping the soup lightly boiling. If, during cooking, you want to top up the amount of water, remember to add boiling water, this will prevent excessive cooling of the broth. The broth is boiled for about 1-3 hours

Stock – the stock is the base for making most soups. It can be meat (usually meat and bones), vegetable, fish or meat and vegetable. Stock can be prepared in larger quantities and frozen in portions, so that if necessary, quickly make soup on it.

To get the best effect is good to add herbs – best is bouquet garni (bouquet of herbs) and it can improve the taste of stock. Traditionally, bouquet garni includes parsley, bay leaf and thyme you can also add a celery leaf or a green leek leaf. Bind herbs before inserting into the pot. It is also good to put them into the mesh-bag to easily remove after cooking. The stock is cooked between 3-4 hours. The long boiled stock on the bones is a good source of gelatin.