厨房的奥秘是每周探索烹饪和食物周围的奇怪之处。它们可能是不应该在不应该失败的食谱，来自不同来源的建议，或者只是怪异的。如果发生在厨房中，您不确定为什么要发送tweet to The Food Geekto find out what’s happening.

Food Geek的朋友Crystal问：

I have wondered this myself from time to time, but I’d never worked up quite enough curiosity to find out. Thanks to your helpful question, I now can.

The first time I heard of the difference between stock and broth was on an episode of Good Eats, “Behind the Bird”. In it, Alton Brown says that the difference between a broth and a stock is that a broth is made from meat or vegetables, but a stock is made from bones. The idea being that a stock is always jam-packed with collagen, whereas a broth is just some nicely-flavored liquid.

This is a great and useful definition, until you查看数百本食谱and check through items on a grocery store shelf and you see things like Vegetable Stock. Now, it’s not like most of the cooking world has never been wrong before,* but this is a bit ridiculous. And a bit odd, because as you hit somewhere around recipe book 92, you start noticing some patterns to the usage of stock and broth. The same recipe will call the preparation stock or broth, but in different but consistent contexts. Something is definitely up. This calls for a trip to the Food Geek Bookshe… er, Library.

This first place I check isLarousse Gastronomique, which seems the ideal sort of reference book to answer this kind of question. It is not. It mentions both, but does not do a particularly good job of differentiating the two. Furthermore, the broth simply told me to see the definition for bouillon, and the entry for bouillon claimed that it’s also called stock. So that is just more confusing than it was. However, Larousse Gastronomique did say that there is something called “vegetable stock”, so we can’t just claim it doesn’t exist.

然后我检查了The Saucier’s Apprentice，因为股票通常被用作酱汁的基础，但它们甚至不承认汤。如果我不确定它们是否有所不同，我只会告诉您，它们确实是同一回事，然后将其留下来。就目前而言，我敢肯定，使用情况有所不同，所以该转到主要来源了。

I pick up my well-worn copy of Harold McGee’s关于食物和烹饪，这也许是对食物工作方式的理解最完整，最有用的书。瞧，有一个侧边栏，可以正当回答这个问题。

据说，库存意味着一种基础。股票永远不会自行提供，它们被用来建造其他东西。“库存储藏室”是以不同方式使用该词的一个示例。一样。肉汤是一个较旧的词，这实际上意味着煮沸的东西。

因此，总而言之，蔬菜汤和蔬菜汤是同一件事。如果最终准备的重点主要是所讨论的液体，请称其为肉汤。如果最终准备的重点要复杂得多，例如酱汁或更多涉及的汤，请称其为库存。并不是说在厨房里真的很重要，但是如果您写一本食谱或类似的话，可以很好地区分。

有了肉类的股票和汤，我建议使用骨头与肉类命名计划，因为适当的命名可以使您更好地了解最后一道菜的结果。

*- I cannot tell you how grating it is to hear that searing meat seals in juices.