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Chefs & good cooks, how exactly do beef stock, beef broth, beef boullion, and beef tea differ?
Thank you.
I've wondered vaguely from time to time for years about these differences, but tonight I decided that I really must find out now! So thank you, Angel, for your response, but I'm still a bit muddled about the stock and the boullion. Is the difference between them simply in the way it is used -- stock if used to make something else or boullion if served as is -- or is the stock cooked down, concentrated, or something, before serving it as boullion?
In re the beef tea, I think it is maybe a British thing? It's been mentioned in several books I've read over the years.
1 Answer
- angelLv 71 decade agoFavorite Answer
I've never heard of beef tea...!
Beef stock - Normally made by simmering beef bones in water
Beef broth - You get this when you've roasted a beef in the oven, and add water to the drippings and strain it
Beef boullion - Normally served as a soup, made from the beef stock, or you can buy ready to use beef boullion cubes, liquid or granules
