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Organic vegetable broths, bouillons and stocks at AuwaldBio
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What are the differences between bouillons and broths?
Bouillon and stock are often used interchangeably, but there are differences. Bouillon traditionally refers to a clear, see-through broth made by cooking meat, bones, and vegetables. Clarification is done by skimming off foam. Broth is a broader term and can include clear or thicker liquids made by cooking meat, bones, or vegetables. Bouillon emphasizes the flavors of the meat and bones, while stock can be more varied in use, from clear soups to more complex dishes with various ingredients.
What makes the fund so special?
Stocks are flavorful liquids that are created by cooking meat, bones, vegetables and spices for a long time. Their speciality lies in the variety and concentration of flavors, the content of gelatin from the bones, the versatility for different dishes and their adaptability. The careful selection process of the ingredients and the time-consuming cooking process make stocks indispensable components in haute cuisine, playing an important role in the culinary world through their flavors and texture.
Häufig gestellte Fragen
Organic vegetable broth is made from organically grown vegetables, without the use of synthetic pesticides or fertilizers. This not only guarantees a healthier option, but also supports sustainable farming practices.
The variety of flavours is created by the combination of meat, bones, vegetables and spices. This gives the stock a complex flavour structure, making it an intensive base for the preparation of sauces, soups and stews.
Traditionally, "bouillon" refers to a clear, transparent broth made by cooking meat, bones and vegetables. It is often clarified by skimming off foam and particles during cooking.