Talk:Stock (food)

message: Seriously, you can tell the author's are American... Broth is in NO WAY the same as stock... Next time you vist the UK or Ireland ask for a bowl of stock and a bowl of broth in a restaurant and see what you get...  —Preceding unsigned comment added by 194.82.8.106 (talk) 12:51, 19 January 2010 (UTC)
thread_title:  Broth 

message: If anyone wants to use this, I got it from On Food and Cooking by Harold McGee.
The reason that we start with a cold liquid, such water/remouillage for stock, or broth/stock for consomme, is more for the purpose of clarity than of protein extraction.  When brought slowly to a simmer, proteins will bind together(coagulate) into somewhat cohesive massesas they slowly rise to the surface.  If hot water is used to start, or if the liquid is boiled rapidly instead of being simmered, the impurities will break apart and make it more difficult to skim.  Mr. Mcgee does not mention any sealing or other benifits to protein extraction. —The preceding unsigned comment was added by 24.161.120.135 (talk) 15:48, 14 March 2007 (UTC)
thread_title:  Source 

message: Can someone please explain the difference between stock, broth and bouillon to me? According to the latter, stock serves a completely different purpose in the french cuisine than broth and bouillon. But what purpose? Stock is made from bones (if not completely from vegetables) while broth can be made from both bones and meat? --Ediug (talk) 03:11, 27 January 2009 (UTC)
thread_title:  Difference between stock , broth and bouillon? 

message: * http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+stock+powder&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
--58.38.43.52 (talk) 05:17, 7 May 2010 (UTC)
thread_title:  Let the academic infos to speak.....its derivatives... 

message: I propose that Bone broth be merged with Stock (food). The differences between "Bone broth" and "stock" appear to be negligible, and the article presents no citations to explain why Bone broth must be cooked a longer time. As for the added spices, the stock article clearly says that flavoring so are an ingredient in Stock. There's hardly anything left of the original article, which was written by a spammer/SPA. There's not much to merge other than the name, which could be added to the list of types of stock. Tim D. Williamson yak-yak 03:41, 23 January 2016 (UTC)
replies: text: Support: I can't find any evidence to indicate that bone broth is different from stock in any way, except that bone broth is the term used when stock is drank from a mug. A couple places indicated the difference is that the bones break down into powder in a bone broth, which would mean bone broth is just overcooked stock with a pretty name. --TKK! bark with me! 19:28, 19 April 2016 (UTC)
thread_title: Merger proposal

message: I have created a template for the "Stock versus broth" section like the "Shrimp versus prawn" section in those articles. This is so the content appears identically in both articles.
It now contains the content from both stock and broth articles. There may be some redundancies that need sorting out. 
It can be edited at Template:Stock versus broth.
Anna Frodesiak (talk) 20:42, 7 February 2018 (UTC)
thread_title:  New stock versus broth template