Broth, also known as bouillon, is a savory liquid made by simmering meat, fish or vegetables in water for a period of time. It can be eaten on its own, but is most commonly used to prepare other dishes such as soups, gravies and sauces.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Connections
Prepared By Technique
Uses Ingredient
Sources
1. Wikipedia, Broth
Lead section, second paragraph
Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties.
Introduction
Broth, also known as bouillon (French pronunciation: [bujɔ̃] ), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a period of time.
Prepared By Technique: Simmering, Lead sentence
liquid made of water in which meat, fish, or vegetables have been simmered for a period of time.
Uses Ingredient: Water, Lead section
made of water in which meat, fish, or vegetables have been simmered for a period of time
Uses Ingredient: Meat, Lead section
made of water in which meat, fish, or vegetables have been simmered for a period of time
Uses Ingredient: Fish, Lead section
made of water in which meat, fish, or vegetables have been simmered for a period of time
Uses Ingredient: Vegetable, Lead section
made of water in which meat, fish, or vegetables have been simmered for a period of time
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