The Forktionary Angle
"The invisible backbone that builds robust taste in countless dishes."
Definition
A flavorful liquid made by simmering meat, bones, and vegetables in water, used as a base for soups, sauces, and gravies.
Key Difference from Stock
Often uses more meat than bones, yielding a lighter flavor.
Primary Culinary Role
Serves as the flavor foundation for soups, stews, and sauces.
Storage Duration
Up to 4 days refrigerated, several months frozen.
Flavor Profile
The primary flavor notes for Meat Broth are:
Savory
umami
rich
Chef’s Secret
Reduce homemade broth by half for a more concentrated 'glace' that adds incredible depth with just a spoonful.
Best Substitutes
Vegetable Broth
different flavor profile
Ratio 1:1
Bouillon Cube/Powder
with water, less depth
Ratio 1:1
Buying Guide
Check sodium levels; unsalted is best for controlling flavor.
