Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Wednesday, March 27, 2019
What Is the Difference Between Stock and Broth?
Stock and broth; two essential pantry items for any home cook. Though you can often “get away” with using water, having good stock or broth on hand can be the difference between a good and great recipe. But aren’t they the same thing? And aren’t they interchangeable in recipes that call for one or the other? Good questions. The answer is yes and yes, but also no. So then what is the difference between stock and broth? Let us explain.
Generally speaking, stock and broth are quite similar: water simmered with and flavored by meat and/or bones, and/or vegetables like celery, onion, and carrot along with aromatic herbs, then strained and used for cooking and to impart a depth of flavor that water simply can’t deliver (in the case of vegetable broth, meat is not used). Both are utilized as a base for soups, stews, sauces, and gravies among other things. Truth be told, some chefs use the words interchangeably, but there are key differences between stock and broth.
What are the key differences between stock and broth?
With regard to ingredients “stock is predominantly [made with] bones and some trim,” says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America. As the bones simmer collagen is released creating a rich and viscous cooking liquid with a thicker more substantial mouthfeel.
Broth, on the other hand, is usually made without bones but rather pieces of actual meat and other parts, so it may have a slightly more identifiable flavor but less collagen and a thinner mouthfeel. Broth is a larger category as it can be made from any fish, mammal or combination of vegetables, while bones (and their collagen) are required to achieve a proper stock.
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“Bone broth tastes more like a finished product than a cooking liquid, and can be served on its own,” says Nils Norén, VP of culinary arts for the French Culinary Institute. You can fortify stock with more meat to make broth and give it that soupy “finished” flavor.
Both stock and broth should be simmered slowly for at least a few hours to achieve the desired taste and texture, and while there is no hard and fast rule, the longer you are able to cook either broth or stock, the better they will be. Stock is especially reliant on a long cook to extract collagen from the bones and often times the bones are browned before any water is added to release even more.
When should I use stock and broth?
Now that we’re versed on the differences between the two, it would be wise to explore when to use stock and when to use broth. For practical purposes, if you’re making a recipe that calls for stock, you can use broth, and vice versa. So in some respects, the cooking liquids are interchangeable.
But because stock is richer, from all the collagen and gelatin released by long-simmered bones, and with a deep and concentrated base of flavor, it is perfect for hearty stews and sauces. Anywhere a deep, complex flavor is desired, basically. Broth, on the other hand, has a less intense, more nuanced flavor and can be used in place of water for a flavorful blanching or boiling liquid, to thin out a sauce or risotto, or as the main broth for most quick soups.
If you’re not making your own stock or bone broth (which you absolutely should; see recipes below) you can find canned or boxed broth at most grocery stores (stock is not as widely available). You can use this for any recipe that calls for stock too, but try to find a low-salt version because store-bought broth generally contains high amounts of sodium.
Why is everyone drinking bone broth?
They’re not. The healthy bone “broth” trend you’ve been reading about is actually a bone stock trend since the whole thrust of the concept is consuming mass amounts of nutrients and collagen (found in bone stock) to support gut health along with reaping other health benefits like preventing osteoarthritis, bone decay, and chronic inflammation. The term “broth” seems to have been implemented here merely as a marketing maneuver, sounding more like a ready-to-eat food than “broth”.
How long do stock and broth last?
Both broth and stock will only keep a few days in the refrigerator, but you can freeze both for months. Tip: if you anticipate having to use stock in various small and large amounts, freeze it in ice trays and then transfer the stock or broth cubes into freezer bags to use at will and in the desired quantity.
Easy stock and broth recipes
Now that we’ve covered the key differences between stock and broth, learn to make both and store them in the freezer so you’ll never be caught without.
1. Basic Chicken Stock
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This homemade stock of chicken bones, carcass, vegetable, and fresh herbs can be made ahead of time and frozen for use whenever. There is no substitute for real homemade stock, but feel free to use a pressure cooker or Instant Pot to speed up the process if you’re short on time. Get our Basic Chicken Stock recipe.
2. Basic Vegetable Broth
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Instant Pot, $89.99 on Amazon
A pressure cooker can greatly speed up the broth or stock-making process!
Recipes using stock and broth
1. Quick Chicken Pho
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Rip off some chicken from a rotisserie bird, heat up some noodles, and add the vegetables and other ingredients. Then, enjoy all those lovely flavors of ginger, basil, jalapeño, cilantro, Sriracha, and lime. Get our Quick Chicken Pho recipe.
2. White Chicken Chili
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This is a real Southwestern comfort food with just a few ingredients yet not short on flavor. Smashing some of the cannellini beans thickens the broth, and a squeeze of lime juice at the end balances the richness and heat with a bright kick. Get our White Chicken Chili recipe.
3. French Dip Sandwich
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Ooh, some roast beef and an au jus created with meaty bones and beef broth is just the thing. Add some crunchy-crusted French bread and you’re cooking with gas…and bone broth. Get our French Dip Sandwich recipe.
4. Chicken Tortilla Soup
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Using a good quality stock or broth in place of water makes all the difference when cooking soups and stews. All sorts of spices plus some vegetables go into the soup besides chicken and tortillas. Here’s a way to make Tex-Mex into a fall meal. Get our Chicken Tortilla Soup recipe.
5. Easy Mushroom Farro Risotto
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The nutty flavor and delicate chew of this ancient grain, farro, make this risotto a hearty and rustic dish. And with wild mushrooms, you’ll taste heaps of umami. Get our Easy Mushroom Farro Risotto recipe.
6. Easy Mushroom Broth
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If you’re a devout vegetarian but find vegetable stock a bit bland, add some earthy ingredients like button and/or cremini mushrooms to the mix. It’s not technically a bone stock but it will taste pretty darn close. Try our Easy Mushroom Broth recipe.
Related Video: How to Make a Quick Shrimp Stock
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This Persian Butter Bean Stew May Be the Best Thing You’ve Never Eaten
Iranian food (or Persian food) is underrepresented in most U.S. cities, even famously multicultural New York—but Sofreh is an excellent example of the vibrant and delicious cuisine traditional to Iran. Our senior video producer, Guillermo Riveros, spent some time with Sofreh owner and chef Nasim Alikhani to learn more about Iranian cuisine, and how to make a vegetarian butter bean stew packed with dill (Baghali Ghatogh) that’s one of the best things he’s ever eaten.
Chef Alikhani grew up in northern Iran. Cooking was a constant of her childhood, and indeed, her life, but she only opened her first restaurant at the age of 59. A two-day New School seminar she took just before that suggested it was a terrible decision (from a risk-reward perspective), but she went with her gut and did it anyway—and we’re very glad she did. Sofreh is a must-visit for the chef’s delicious dishes, but she was also kind enough to share one of her recipes, which we highly suggest making at home.
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Iranian Food
As chef Alikhani attests, Iranian food, like the country itself, is complex and varied; many people tend to think of Iran as a homogeneous region, all deserts and camels, but in fact it’s a place full of surprises, like lush tropical regions around the Caspian Sea that might make you feel like you’re in Hawaii—and dishes like Baghali Ghatogh, a simple butter bean stew packed with dill and layers of flavor, which might not be what you imagine when you think Persian food. Yes, there are a lot of meaty kebabs in Iranian cuisine, but this dish is naturally vegetarian and just as satisfying. It’s easy to make it vegan too, if you simply omit the egg.
Baghali Ghatogh
The first step in making Baghali Ghatogh is to soak your butter beans (also known as lima beans, but don’t let that deter you!) overnight.
The next day, drain the beans and cover them with fresh water (this helps aid digestion), then let them sit for 30 minutes or so—which gives you plenty of time to chop the mountain of onions and garlic that go into the dish. Chef Alikhani admits that she uses more onion and garlic than is traditional—”excessive,” almost more onions than beans—but they get cooked down slowly and gently so they taste fantastic and not at all overpowering and practically melt into the dish. The key is to keep stirring and never let them stick or burn, lest they become bitter; you’re looking at about a half hour just to properly cook the aromatics, but it’s absolutely worth it. (Meanwhile, you can cook your beans as well so they’re ready for the finished dish.)
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When the onions and garlic are fragrant and golden and starting to stick even despite your stirring, it’s time to add turmeric, a brightly colored, earthy spice crucial to Iranian cooking (and also touted as a super-healthy ingredient for the past few years). Lemon juice deglazes the pan and water is added to make a thick broth; chef Alikhani doesn’t like a soupy texture, so advises you add water slowly—you can always add more, but once you have too much, it’s hard to correct. Similarly, keep tasting your broth and adjust with salt and pepper as needed.
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The other key element of this dish is a massive amount of dill—if using fresh herbs, you could be dealing with literal pounds of it, but good-quality dried dill is preferable if the fresh stuff is lacking in flavor. Once you stir your cooked beans into the herby, savory, lemony broth, follow chef Alikhani’s lead and drizzle in a good-quality olive oil to finish the dish. Then, there’s just one final step: adding the eggs.
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Traditionally, in northern Iran, raw eggs are gently whisked into the finished dish, but chef Alikhani doesn’t like the resulting texture, so she tops each portion with a runny poached egg instead—an elegant and delicious option. If you need a vegan meal, just leave out the eggs entirely; either way, serve the dish with plenty of saffron-tinted basmati rice and prepare to swoon.
Baghali Ghatogh may be one of the best things you’ll ever eat, and will definitely inspire you to seek out even more Iranian food—or make more of it at home.
Nasim Alikhani’s Baghali Ghatogh (Iranian Butter Bean Stew)
Makes 4-5 servings.
Takes: at least one hour for cooking the beans plus additional prep.
Ingredients:
- 2 cups dried butter beans, soaked overnight
- 1 large onion, finely diced
- 1/2 cup garlic, finely chopped
- 1/2 cup dry dill (Chef Alikhani recommends good quality Persian dill), or 8 ounces of fresh dill, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons turmeric
- 1 tablespoon freshly cracked black pepper
- 1 1/2 tablespoons kosher salt plus 2 tablespoons more for cooking the beans
- 1 cup fresh lemon juice
- 2 cups water
- 1 egg per person, poached
Instructions:
- Make sure to soak your butter beans overnight.
- Drain the soaked butter beans, place in a pot and over with plenty of cold water (to cover), and cook on medium-low heat for about 30 minutes, then add salt. Cook for another 20-30 minutes or until soft but still firm.
- While beans are cooking, sauté the onion in the olive oil on medium-heat until dark golden; this will likely take at least 20 minutes, but judge by the color and the smell, which should be full and fragrant, not acrid or raw. Add garlic and continue stirring because it tends to stick to the bottom. Cook until mellow. Add turmeric, lower the heat, and continue stirring until the turmeric is fragrant, only about 1 minute (don’t let it burn).
- Add lemon juice to the hot pan to deglaze all the onions and garlic; let sit for a moment, then use a wooden spoon or spatula to scrape all the browned bits off the bottom and mix them into the broth.
- Add the water and salt and pepper to taste, then cover pan with a close-fitting lid (if you are using fresh dill, you should add it at this point as well). Cook for about 10 minutes. If using dry dill, you should add the dill after 10 minutes.
- Add the cooked and drained butter beans to the onion-herb mixture. Adjust the seasoning and continue cooking on low heat for a few more minutes to warm through.
- Traditionally, eggs are cracked and incorporated into the stew before serving, but if you want to follow chef Alikhani’s lead, top each serving with a poached egg instead—and if you’re keeping the stew vegan, simply skip that step and serve!
- When plating, the chef suggests drizzling the stew with a little more fresh lemon juice and good quality extra virgin olive oil, with some freshly ground pepper to finish.
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Shopping List
Dried Butter Beans
When buying dried butter beans, you’re more likely to see them labeled as lima beans, but banish any bad memories of frozen limas or suffering succotash you may have from childhood. Choose high-quality beans that haven’t been sitting on a dusty shelf forever, and remember to soak them overnight.
Rancho Gordo Large White Lima Beans (Dried), $5.95/pound
These new-crop lima beans cook up creamy and savory, with a fresh vegetal nuance that other beans lack.
Fresh or Dried Dill
This dish really depends on good dill, so do not use the mostly full bottle that’s been in your pantry since 2016; buy a new one and a good brand (check out a local spice shop if you have one around)—and feel free to use fresh dill if it’s tasting good.
Simply Organic Dill Weed, $3.36 on Amazon
Otherwise, a dependendable organic brand like this is a good choice!
Extra-Virgin Olive Oil to Finish
You’ll want a good tasting olive oil for sauteing and cooking in general, but save the really expensive, complex stuff for finishing dishes (as well as eating with bread and vinegar, or using on salads). There are tons of options, and plenty of opinions on which of those are best, so if you’re overwhelmed, go to a local specialty market and ask for their recommendations. Below are just two highly rated options on Amazon.
Papa Vince Single Harvest Cold Pressed Sicilian Olive Oil, $39.97 on Amazon
Tastes different every year, depending on the harvest.
La Laguna de Fuente de Piedra Extra-Virgin Olive Oil 2018 Harvest, $32.97 on Amazon
Another well-rated option available online—but ask around and go with what you like.
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How to Make Perfect Salmon Burgers, Plus 5 Tasty Ways to Top Them
Burgers may be the most riffed-on food in the American canon, but let’s face it, the beef patty has limitations. Bacon, barbecue sauce, and blue cheese are a beef burger’s best buds, assertive enough to stand up to the taste of medium-rare chuck, but switch a burger’s central protein to something more refined—salmon, say—and a whole bunch of slathering possibilities present themselves. Lighter, healthier, and more delicate salmon burgers are no shrinking violets, but they are especially perfect for spring and summer.
Here, then, is a base recipe for fantastic salmon burgers—flavorful, juicy, and substantial—followed by five tasty options for dressing them: mango, tomato, and onion salsa; soy rémoulade; roasted garlic aioli; jalapeño tartar sauce; and tzatziki. Go ahead and take your plate outside. Eating al fresco makes these taste even better. A glass of wine doesn’t hurt, either.
Grilled Salmon Burgers
Makes 8 burgers
Ingredients:
- 2 large eggs
- 1 medium shallot, medium dice
- 3 tablespoons coarsely chopped Italian parsley leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seeds
- 2 pounds skinless salmon fillets, pin bones removed and cut into 1-inch pieces
- 1/4 cup panko breadcrumbs
- Vegetable oil, for the grill
Instructions:
1. Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses. Add about a third of the salmon and pulse 5 times until most of the large pieces are slightly chopped. Add another third of the salmon, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks. (Do not overprocess, as it will lead to tough, dry burgers.)
2. Transfer the mixture to a large bowl and stir in the panko until thoroughly combined. Divide evenly into 8 (3-inch) patties about 1/2 inch thick (they will be about 1/3 to 1/2 cup each).
3. Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
4. Using a flat spatula, transfer the salmon patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 minutes. Using a clean spatula, flip the burgers, close the grill, and cook until the patties are just cooked, about 4 minutes more.
Now…bring on the toppings!
Mango, Tomato, and Onion Salsa
Makes 3 cups
Ingredients:
- 2 medium mangos, small dice (about 1 1/2 cups)
- 2 medium tomatoes, small dice (about 1 cup)
- 1/2 medium red onion, small dice (about 1/2 cup)
- 1 tablespoon plus 1 teaspoon freshly squeezed lime juice
- Kosher salt
- Freshly ground black pepper
Instructions:
1. Combine all the measured ingredients in a small nonreactive mixing bowl. Season well with salt and let sit at least 20 minutes. Just prior to using, season well with pepper and mix thoroughly. Spoon onto grilled salmon burgers with slices of avocado.
Soy Remoulade
Makes about 1 1/4 cups
Ingredients:
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1 cup vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Louisiana-style hot sauce, such as Tabasco or Crystal Hot Sauce
- 1 teaspoon soy sauce
- 1/4 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon freshly ground white pepper, plus more as needed
- 2 teaspoons finely chopped capers
- 2 teaspoons finely chopped red bell pepper
- 2 teaspoons finely chopped shallot
- 1 1/2 teaspoons finely chopped fresh tarragon leaves
- 1 teaspoon finely chopped fresh Italian parsley leaves
Instructions:
Whisk the egg yolks and Dijon in a medium bowl until evenly blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream. Once all of the oil has been added, whisk in the lemon juice, hot sauce, soy, and measured salt and pepper until evenly combined. Mix in the remaining ingredients until evenly combined. Taste and season with additional salt and pepper as needed.
Roasted Garlic Aioli
Makes 1 1/4 cups
Ingredients:
- 1 tablespoon roasted garlic purée (1 small head of garlic, drizzled with oil, wrapped in foil, and roasted in a 350°F oven for 40 minutes, then cooled and squeezed to remove the purée from the skins)
- 1 teaspoon Dijon mustard
- 1 egg yolk
- 1/2 cup extra-virgin olive oil
- 1/2 cup grapeseed or vegetable oil
- 2 teaspoons freshly squeezed lemon juice
- Kosher salt
Instructions:
Place the roasted garlic, mustard, and yolk in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds. With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using.
Jalapeño Tartar Sauce
Makes 1 1/2 cups
Ingredients:
- 1 cup mayonnaise
- 1 jalapeño pepper, seeded and finely diced
- 3 tablespoons finely chopped capers
- 3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
- 2 tablespoons finely chopped dill pickle
- 1 tablespoon finely chopped scallion (from about 1 medium scallion, white and light green parts only)
- 1/4 teaspoon freshly ground black pepper
Ingredients:
Place all of the ingredients in a medium bowl and stir to combine. Cover and refrigerate until ready to use.
Tzatziki
Makes 1 cup
Ingredients:
- 1/2 medium English cucumber, peeled
- 7 ounces (scant 1 cup) whole-milk Greek yogurt
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint leaves
- 1 teaspoon freshly squeezed lemon juice
- 1 medium garlic clove, finely chopped
- 1/4 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
Instructions:
Grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until it’s fine in texture but not totally minced. Mound the cucumber in the center of a clean tea towel, then twist the towel to squeeze the moisture from the cucumber. Place the cucumber in a medium bowl. Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well. Refrigerate for 1 hour or overnight to meld the flavors before serving.
Hamilton Beach 12-Cup Stack & Snap Food Processor and Vegetable Chopper, $49.99 on Amazon
A food processor comes in handy for lots of quick kitchen work, including making both the salmon burgers themselves and a lot of the above toppings.
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This post was originally published on July 3, 2014 and was updated on March 27, 2019.
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Step Aside, Scotland (and Japan)—Indian Whisky Is Having a Moment
India is one of the latest, and arguably greatest, countries to throw its hat in the ring where world-renowned whisky is concerned. This may come as a surprise for many reasons; for starters, the climate of Scotland versus that of India is brought to mind, but not the least of which is the fact that most of India’s whisky doesn’t count as whisky by worldwide standards. That has changed in the last decade, give or take, with the genesis of Indian Single Malt, with producers and products skipping right to the front of the “World’s Best” lines.
To “E” or Not to “E”
So that nobody’s eyes get crossed by multiple spellings in one article, note that both “whisky” and “whiskey” are correct spellings for the same thing. As an imperfect rule to remember by, a majority of the time if the country has an “e” in its name, so usually does its whisky. United States and Ireland therefore have “whiskey,” where Scotland, Canada, Japan, and India have “whisky.” Since this is about Indian whisky, we’ll drop the “e” out of respect, except when referenced in relation to a particular country.
What Is the Difference Between Whisky and Indian Whisky?
Whisky is, by definition, “a type of alcoholic beverage made from fermented grain mash.” India would, in fact, lay claim to eight of the 10 best-selling whiskies worldwide, were it not for the fact that what is generally called whisky in India doesn’t qualify elsewhere. A majority of India’s whiskies are made as blends between distillates made from fermented molasses (similar to rum) and a smaller portion of distillates made from grain.
Whisky Glass Story
When/Where Does Indian Single Malt Come In?
In 2004, Amrut, a longstanding producer of traditional Indian whisky based in Bangalore, released a single malt because of an excess of a barley malt distillate that had been aging longer than that which was traditionally used in the blend for typical Indian whisky. The resulting single malt, simply named “Amrut,” caught the attention of Jim Murray, publisher of the yearly Whisky Bible, who gave it a favorable score in 2005. While single malt was not a popular style in India itself, an opportunity to enter the premium market through export was identified, and Amrut continued to experiment with distillation and aging techniques to produce other styles of single malts, many of which have attracted attention on the world stage. A few other producers were soon to follow.
How Has Indian Single Malt Become So Distinctive?
Improbably, it is the very climate of India that has allowed its single malts to compete so quickly with more long-standing Scotch whiskies. It is estimated that 12 percent of the distillate for Indian Single Malt evaporates in the cask each year during aging, a rate six times higher than that in Scotland, due to India’s hot, dry climate. The results are single malts that drink like whiskies six times their age, for a taste akin to an 18-year Scotch whisky, with only a three-year-old Indian Single Malt price tag. The worldwide whisky and spirit ranking operations were quick to sit up straight and take note, with distinctions not only coming from Whisky Bible, but also Whisky Advocate, and the World Whiskies Awards.
So Where Can I Find Some?
Because a majority of India’s Single Malts are exported, you should be able to find samples wherever high end spirits are sold. Brands to look out for currently include Amrut, Paul John, and Rampur, with an expectation that other brands are soon to enter the market. Drizly can help you find what you’re looking for by letting you search particular products for retailers in your neighborhood, or online retailers that can deliver to your location. For introductory India Single Malt selections, check out Drizly for Amrut Single Malt and Rampur Indian Single Malt Select.
Paul John Edited Single Malt, see regional pricing on Drizly
A semi-peated selection from Paul John combining Indian 6-row and Scottish peated barley.
Rampur Indian Single Malt Whiskey Select, $89.99 on Drizly
A handcrafted, exquisite example of Indian Single Malt, aged in the foothills of the Himalayas.
The Future of World Whisky
There was a time not that long ago when the average drinker could count on one hand the number of countries of the world who were well-known for whisky, with or without the “e.” Scotland, with its smoky, peaty selections; Ireland, with its smooth, thrice-distilled whiskies; the U.S., with its sweet bourbons and spicy ryes; and Canada, with really polite, friendly selections. The big four had a firm hold on the market for what seemed like basically forever, with no notion that that world was about to change. Now Japan holds the number three spot, and around 20 countries worldwide lay claim to whisky production: in addition to India, newcomers to note also include Australia, New Zealand, and Sweden. For connoisseurs of the bold, brown spirits, it’s a great time to be alive.
Glencairn Whisky Glasses, 4 for $32.90 on Amazon
Sip in style with this set of neat glasses especially designed for whisky.
Related Video: Anthony Bourdain’s Rule for Drinking Whiskey with Ice
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