Odd, everything I’m coming across is saying broths are made from meat where stocks are primarily made from bones. Both use vegetables as part of the aromatics.
So while yes it is often true that a stock or broth can have vegetables in it, bones and meats are often found in most all broth, whereas stocks are more often based around vegetables due to the potency of stock being lower than broth.
Issue here is that lines are often blurred in practice (seeing as culinary arts are an expressive one).
Its layman’s term from my understanding. Stock and broth are interchangable is common English but the technical side of things is more specific from what I am told.
I love making turkey stock from Thanksgiving turkey. Perfect for turkey noodle soup or gravy for next year’s thanksgiving. Let me know if anyone finds a replacement for r/canning here in the lemmyverse
We save our carcasses and use them for a stock that goes into the gravy for the next time we do a turkey dinner. We’ll usually do a big turkey dinner 2 or 3 times each year including Thanksgiving.
At the point you’re trolling the other party members like this, the DM’s like “okay that’s enough downtime for you.” and spawns an emergency for you to deal with.
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