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This question already has an answer here:

I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock to something else, it will accentuate and add depth. Like sour cream!

Broth should be flavorful and have taste and seasoning. It can be consumed as its own thing or have ingredients added to it to make a different dish such as a soup.

Am I right in this way of defining the difference in taste between the two?

marked as duplicate by rumtscho Oct 15 '18 at 8:14

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

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    Sorry its not a duplicate. I am not questioning how to USE it. I am questioning what each should TASTE like. – ChefHopeful Oct 15 '18 at 20:59
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    This answer suggests that there is no difference between broth and stock, unless you're using broth as a synonym for soup, and that people who say there is a difference can't agree on what the difference is: cooking.stackexchange.com/a/92741 – BauerPower Oct 16 '18 at 7:28
  • I rolled back the edit -- I understand that you wanted to make the point that this is a different question, but too much formatting makes it more difficult to read :) – Erica Oct 16 '18 at 13:35
  • It is a bit difficult to say if it is a true duplicate or not, because your question is based on a wrong assumption. You are suggesting criteria for the difference between stocks and broths (which you say are based on taste, but in fact you tell us as much about use as about taste) and then ask if you are right. The problem is, there is no single accepted way to define the difference, people use all kinds of criteria. We already have that other question, and it also mixes up both taste and usage. Having such a jumble of opinions in a second place does not improve anything. That's why I closed. – rumtscho Oct 16 '18 at 21:13
  • Bold words make it difficult to read? Heh. I think I will go elsewhere with my questions... this place is a little too tyrannical for me. – ChefHopeful Oct 17 '18 at 12:58
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Even though I think they are essentially the same, based on general practices while you’re making stock you’ll end up with a high gelatin content, it will be thicker than a broth, as you tend to use mostly bones.

Stock is generally cooked and reduced longer compared to broth, so I would say stock would actually be more flavorful. However as you have noted, broth also involves seasoning and stock is on it’s own for later usage... They might have different flavor profiles based on how you cook and season them.

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