Broth

Broth, gape bo itsiwe jaaka bouillon (French)^[1]^[2], ke seeledi se se monate se se dirilweng ka metsi a nama, tlhapi, kgotsa merogo e besitsweng ka nako e khutshwane.^[3] ^[4] E ka jewa e le nosi, fela gantsi e dirisetswa go apaya dijo tse dingwe, jaaka sopo, gravies, le di sauce.^[5]

Go na le metswako ya metsi e e rekisiwang, gantsi e dirwa ka koko, nama ya kgomo, tlhapi le merogo. Setlhabo se se sa tlholeng se na le metsi se se dirilweng ka dikhubiti tsa bouillon se ne sa rekisiwa go simolola mo masimologong a lekgolo la bo20 la dingwaga

Setok0 le Broth

broth jwa nama ya kgomo

Baapei le bakwadi ba dijo ba le bantsi ba dirisa mafoko a broth le setoko ka go tshwana. Ka 1974, ^[6]James Beard (mopaki wa kwa Amerika) o ne a kwala gore setoko, moro le bouillon "ke selo se le sengwe fela".^[7]

Le fa batho ba le bantsi ba dira pharologano fa gare ga setoko le moro, gantsi dintlha tsa pharologano eno di farologana. Kgonagalo e nngwe ke gore ditoko di dirilwe segolo thata go tswa mo marapong a diphologolo, go na le nama, mme ka jalo di na le gelatin e ntsi, e e di nayang boteng jo bo boteng.Pharologano e nngwe e e dirwang ke gore setoko se apewa nako e telele go feta boupe mme ka jalo se na le tatso e e tseneletseng go feta. Pharologano ya boraro e e kgonagalang ke gore setoko se tlogelwa se sa tswakwa gore se dirisiwe mo diresetšhurenteng tse dingwe, fa boupe bo tshelwa letswai le go tswakwa ka tsela e nngwe mme bo ka jewa bo le nosi.^[8]

dijo tse di tshwanang

Ga se sejana sengwe le sengwe se se nang le lefoko boupe mo leineng la sone, se tota e leng boupe. Ka sekai, Aberaeron Broth ke sopo ya kwa Wales. Scotch broth ke sopo e e nang le nama le merogo. Leina la yone le supa tiriso ya bogologolo ya lefoko "sopo" e e neng e sa farologanye magareng ga sopo e e feletseng le karolo ya yone ya seedi. ^[9]

Ka tsela e e tshwanang, boupe jwa Awara ke sejo sa Guianan Creole se se tswang kwa French Guiana. Court-bouillon (Sefora se se rayang "motswako o mokhutshwane") ke motswako o o apeilweng ka nako e khutshwane, o gantsi o dirisiwang go tshwara ditlhapi ka bokukuntshwane. Rosół ke mofuta wa sopo e e phepa ya Se-Poland, e e dirwang thata ka moro, ka mofuta o o tumileng o o tshwanang le sopo ya noodle ya kgogo. Canja de galinha ke sopo e e tshwanang e e tswang kwa dinageng tse di buang Sepotokisi. ^[10]

Metswedi

↑ Wright, Clifford A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.[1]
↑ Davidson, Alan (2014). The Oxford Companion to Food (3rd ed.). Oxford University Press. p. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.[2]
↑ Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. pp. 42. ISBN 0-684-81870-1.[3]
↑ "Is Stock or Broth Healthier for You? Here Are the Differences". Good Housekeeping. March 14, 2023. Retrieved February 21, 2024.[4]
↑ Wayne Gisslen (2015). Essentials of Professional Cooking. Wiley. p. 192. ISBN 9781118998700.[5]
↑ Landis, Denise (November 19, 2012). "'What's the difference between stock and broth, and which do I use for dressing and gravy?'". The New York Times. Retrieved July 19, 2018. Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.[6]
↑ Beard, James (2015). "A stock is a broth is a bouillon". The Armchair James Beard. Open Road Media. ISBN 9781504004558. The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables.[7]
↑ Christensen, Emma. "What's the Difference Between Stock and Broth? — Word of Mouth". The Kitchn. Retrieved November 30, 2016.
↑ Spaull, Susan; Lucinda Bruce-Gardyne (2003). Leith's Techniques Bible. London: Bloomsbury. p. 661. ISBN 0-7475-6046-3.[8]
↑ Nancy A. Arakaki; Raquel Diniz (2016). "A tradição histórico-cultural e linguística da especialidade culinária da receita "Canja de Galinha" em Portugal, Brasil e Moçambique". Cadernos de Pós-Graduação em Letras (in Portuguese). 11 (1): 1–16. ISSN 1809-4163. Wikidata Q124605077.[9]

[1] Wright, Clifford A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.[1]

[2] Davidson, Alan (2014). The Oxford Companion to Food (3rd ed.). Oxford University Press. p. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.[2]

[3] Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. pp. 42. ISBN 0-684-81870-1.[3]

[4] "Is Stock or Broth Healthier for You? Here Are the Differences". Good Housekeeping. March 14, 2023. Retrieved February 21, 2024.[4]

[5] Wayne Gisslen (2015). Essentials of Professional Cooking. Wiley. p. 192. ISBN 9781118998700.[5]

[6] Landis, Denise (November 19, 2012). "'What's the difference between stock and broth, and which do I use for dressing and gravy?'". The New York Times. Retrieved July 19, 2018. Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.[6]

[7] Beard, James (2015). "A stock is a broth is a bouillon". The Armchair James Beard. Open Road Media. ISBN 9781504004558. The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables.[7]

[8] Christensen, Emma. "What's the Difference Between Stock and Broth? — Word of Mouth". The Kitchn. Retrieved November 30, 2016.

[9] Spaull, Susan; Lucinda Bruce-Gardyne (2003). Leith's Techniques Bible. London: Bloomsbury. p. 661. ISBN 0-7475-6046-3.[8]

[10] Nancy A. Arakaki; Raquel Diniz (2016). "A tradição histórico-cultural e linguística da especialidade culinária da receita "Canja de Galinha" em Portugal, Brasil e Moçambique". Cadernos de Pós-Graduação em Letras (in Portuguese). 11 (1): 1–16. ISSN 1809-4163. Wikidata Q124605077.[9]

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