https://kvalifood.com/tags/broth/ Recent content in Broth on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/stocks-broths/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/stocks-broths/ <h1 id="stocks-and-broths">Stocks and Broths</h1> <img src="https://kvalifood.com/wiki/stocks-broths/stocks-broths_hu_953d7e3e921d04fb.webp" alt="" loading="lazy"> <p>Stock is the liquid foundation of <a href="https://kvalifood.com/wiki/sauce-making/">sauce making</a> — water enriched with dissolved <a href="https://kvalifood.com/wiki/protein-denaturation/">proteins</a>, gelatin, minerals, and flavor compounds extracted from bones, meat, and vegetables. The distinction between stock (from Germanic &ldquo;tree trunk&rdquo; — basic supply) and broth (from 1000 CE Germanic &ldquo;bru&rdquo; — boiled) is largely historical; both are collagen extractions flavored by slow simmering.</p> <h2 id="extraction-science">Extraction science</h2> <p>Collagen in bones, skin, and connective tissue dissolves into gelatin when heated in water. The extraction is slow: a standard 8-hour simmer releases only ~20% of beef bone gelatin. The process has distinct phases:</p>