Broth
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Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish.
Broth differs from soup stock, in that stock requires bones and water; whilst broth requires the meat instead of bones.[1] Broth is not cooked as long as soup stock and has a milder taste. Broth also contains less gelée, or gelatin because bones are not used. While these definitions are popular they are not universally accepted, and often the terms are used interchangeably (as in "vegetable stock", or a liquid that's been made with both meat and bones served as soup).
When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg whites may be added during simmering—the egg whites will coagulate, trapping sediment and turbidity into a readily strainable mass.
In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called dashi in Japanese).
In industrial processing the term "Broth" or "Toxic Broth" is often used to describe chemically saturated liquid waste that is unfit for release into a municipal sewage system.
Scientifically, broths such as chicken and beef broths make excellent mediums in which bacteria can grow in, due to the abundant source of food, nutrients, and energy.
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