Posted by Dave H (MI) on April 10, 2017 at 10:56:41 from (50.108.27.240):
In Reply to: Food question posted by Leroy on April 09, 2017 at 20:04:52:
Cider is squeezed and bottled and it oxidizes to a darker color. Should not have additives usually. Many people think true cider is an alcoholic beverage, but like dinner/supper, the terminology is just not that clear anymore. Apple juice can have preservatives, sugar and other additives. I think it is pasteurized but not energetic enough to go out and look.
Broth is the liquid from cooking, usually meat. Stock is something more deliberately made, usually from meat but there is vegetable stock. It is the base of a lot of fine dining cuisine. Usually made from bones and non-edible items of the carcass but can also be made from meat. Usually you will have celery, carrot, onion and parsley in the pot. It is not boiled as that makes it murky...a low simmer for a long period works best. If you want it really clear you can make consomme...basically the same thing but has been clarified to the extreme.
And yes, I supported myself in kitchens at one time of my life. :)
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