What is Broth? How it differs from Stock?
Broth and stock are similar in technique and cooking time. Meat, Fish, Poultry, Trimmings of vegetables can be roasted or seared are slowly simmered along with aromatic vegetables, spices and herbs to produce a clear flavorful liquid with some body to it.
The major distinction between Broth and Bouillon (Stock) is that Broth can be served as it is, whereas Bouillon or Stock are used in the production of other dishes. In other words, the stock is left unseasoned for use in other recipes, while the broth is salted and otherwise seasoned and can be served/eaten alone.
1. Meat glace
Meat glace is the reduced stock containing higher percentages of gelatin. Meat glace takes eight to twelve hours. It can be prepared from any kind of stock but the technique works best for the stocks that are rich in gelatin. For this reason, meat glace is prepared from the knucklebones which are rich in gelatin. Stocks containing too little gelatin needs too long to reduce and by the time it reduces the flavour of the stock is compromised.
2. Fish Demi-Glace
Fish glace is prepared in the same way as meat glace except that the fish stock is used instead of meat stock. Fish glace has a strong fishy taste and flavour, which it can impart to sauces if used in more than tiny amount. It is better to use reduced court bouillon. If the concentrated fish stock is required then a doublefish stock is preferable.
3. Jus Broth
The term jus traditionally describes the light, natural liquid derived from the drippings of the roasts. Because the natural juices are the most satisfying of all the sauces, chefs often use a variety of technique s to stimulate the flavour of the natural juices.
Long and slow cooking is not the only stock or jus with the flavour of specific meat. Although slow-simmering will extract much of the gelatin and nutritive element from meats and bones, much of the character, freshness, and individuality of the meat is lost. Many chefs mistakenly assume that the best way of extracting and intensifying the character of the meat is by long cooking and subsequently reduction.
The best method for extracting the best flavour from the meats is to brown them in a heavy bottom pan with a small amount of mirepoix until their juices are released. Juices obtained by this method are often termed as “jus”.
Essences are the extracts made from the vegetables and used as a last-minute flavouring for sauces; an essence is to vegetable what jus is to meats. In classic sauce making essences are used for final flavouring. The most common essences are mushroom essence, truffle essence and vegetable essence. Any essence is made from its cooking liquid. Simmering the ingredient in water for 15 minutes makes cooking liquid. When the cooking liquid is reduced to 1/4th then it is termed as essence.
The word translates as a “rewetting”, which is a good way to think of the way that remouillage is made. Bones used to prepare a “primary stock” are reserved after the first stock is strained away from the bones. The bones are then covered with water, and a “secondary stock” is prepared.
The classic formula for Estouffade set down by Escoffier is virtually identical to what was then known as a brown stock. There are differences to note, however, Estouffade is prepared by simmering together browned meaty veal bones, a piece of fresh or cured pork, and the requisite vegetables and other aromatic.