[Sca-cooks] Beef/chicken stock; white vs.. brown

[Randall Cook of Northpass]

> >Since we're getting this straight.  Could someone please list the
> >definitions and differences between stock, consommé, broth, etc.,
> >please? Maybe list recipes/techniques for each?

As I understand it, stock is made from bones and aromatics only. Broth is made
from meat and aromatics, and is generally less intense and less gelatinous.
Consomme is clarified stock. Soup is broth or stock served with stuff in it.
Concentrated stock is glaze ("glace de viande") and demi-glace is equal parts
glaze and concentrated sauce espagnole.

****************************************
Randall Cook of Northpass (soon to be "of Sudentur")
     (formerly Avraham haRofeh)
     mka Randy Goldberg MD