Find Out the Difference Between Broth and Broth for the Best Dishes
You’ve probably seen many references to broth or broth in your recipes, but many people don’t get it: they are not the same thing. There is one subtle difference: the seasoning.
Broths and broths have the same base liquid with one major difference: the broths are seasoned. If you use broth instead of broth, you run the risk of unnecessarily seasoning the dish.
Emma Christensen of The Kitchn explains why broth cannot always replace broth in a recipe:
But the essence of the stock is that you control how it is salted and seasoned from dish to dish. Perhaps this equipment will be used for poaching fishing, so you need very little or no salt. Maybe you reduce it to a sauce, so if you start with a salty broth, the mixture will taste too salty. The point is that broth is a clean sheet, but already seasoned broth is not.
She also notes that if you buy broth or broth from a store, it can be more difficult to determine if what you are buying fits that definition. If you’re unsure, pick one with less sodium and use that instead of the finished one. For more information on the differences between broths and broths, read the full post at the link below.