Beef Stock Concentrate Vs Beef Broth. In general, stock contains more calories, fat and carbohydrates than broth. The stock had a flat taste and wasn't savory enough—almost sweet without any beefy taste or umami. the beef better than bouillon had a musty scent and mostly tasted like salt.
The recipe has us browning beef bones and then simmering them in liquid (including wine) until is is deeply flavored. Another important distinction is the fact that beef stock is unseasoned to be versatile, while beef broth is seasoned with salt and other spices and thus, can be consumed as is. In short, beef consommé is clarified beef broth.
The recipe has us browning beef bones and then simmering them in liquid (including wine) until is is deeply flavored.
• broth stays a liquid even after it has cooled whereas stock has a tendency to become gelatinous and thicken when it has cooled down. Beef base (a.k.a beef soup base) is a highly concentrated stock. The recipe has us browning beef bones and then simmering them in liquid (including wine) until is is deeply flavored. Bouillon (sp!) is the french word for broth and it is characterized by the heavy concentration of gelantine.
