вот что я нашлаcherry_heeringApril 13 2011, 12:26:29 UTC
Q. What is the difference between broth, bouillon, stock and consommй?
A. Broth is any liquid that results from cooking meat or vegetables in water. Bouillon is another word for broth and is also the most common name for the dehydrated broth cubes or granules that you can buy ready-made from the grocery and which dissolve in water in a few minutes, and serve as a substitute for cooking meat or vegetables for several hours. Stock refers to the liquid from cooking meat or vegetables and seasonings in water. And consommй is clarified meat or fish broth." отсюда http://www.soupsong.com/bstock.html
Cooks often get confused when they hear names such "brown stock", demi-glace (half-glaze), "brown sauce", glace de viande (meat glaze), sauce espagnole, jus, "broth", "bouillon" and so forth. In fact, it is confusing. However, it is an area that is too important to French cooking to bypass.
Let's start with the most basic - stock (We will use the word "stock" instead of broth, bouillon or jus)....
From Professional cooking THe difference between a broth and a stock is that a broth is made by simmering meat and vegetables, while a stock is made by simmering bones and vegetables.
Оля, бульон готовится просто из мяса/овощей/рыбных костей, а fond (для мяса) и fumet (для рыбы) уже с букетом гарни, специями, вином, овощами и проч. Ещё есть consommé, marmite и glace. Всё это по сути по-русски бульоны, но есть значительная разница.
Re: но что я вам скажуdusmikeevaApril 13 2011, 12:49:47 UTC
сложно сказать... тогда встает другой вопрос - достоверности перевода, адекватности и "близкости" к тексту. Можно лишь предположить, но, наверняка, никто точно уже и скажет, что автор имела ввиду, когда писала stock or bouillon)))
по-моему brown beef stock это базовый коричневый бульон, т.е. когда ингредиенты перед варкой запекают в духовке или жарят: http://www.gatewaygourmet.com/brown_stock.htm по-итальянски он, кстати, тоже называется fondo bruno, а beef bouillon, он просто бульон и да, он м.б. из кубиков, гранулированный и т.п.
Comments 24
A. Broth is any liquid that results from cooking meat or vegetables
in water. Bouillon is another word for broth and is also the most
common name for the dehydrated broth cubes or granules that you can
buy ready-made from the grocery and which dissolve in water in a few
minutes, and serve as a substitute for cooking meat or vegetables for
several hours. Stock refers to the liquid from cooking meat or
vegetables and seasonings in water. And consommй is clarified meat or
fish broth."
отсюда http://www.soupsong.com/bstock.html
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Cooks often get confused when they hear names such "brown stock", demi-glace (half-glaze), "brown sauce", glace de viande (meat glaze), sauce espagnole, jus, "broth", "bouillon" and so forth. In fact, it is confusing. However, it is an area that is too important to French cooking to bypass.
Let's start with the most basic - stock (We will use the word "stock" instead of broth, bouillon or jus)....
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THe difference between a broth and a stock is that a broth is made by simmering meat and vegetables, while a stock is made by simmering bones and vegetables.
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Ещё есть consommé, marmite и glace.
Всё это по сути по-русски бульоны, но есть значительная разница.
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http://www.gatewaygourmet.com/brown_stock.htm
по-итальянски он, кстати, тоже называется fondo bruno, а beef bouillon, он просто бульон и да, он м.б. из кубиков, гранулированный и т.п.
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