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Stock vs. Broth vs. Bouillon
❌ The Myth
- ✕ Assume they're all the same liquid base
- ✕ Use them interchangeably without thought
- ✕ Believe bouillon is just 'stronger broth'
- ✕ Think the only difference is liquid vs. solid
✅ The Reality
- ✓ Stock: Bone-based, gelatinous, long simmer, rich body
- ✓ Broth: Meat/veg-based, lighter, shorter cook, savory flavor
- ✓ Bouillon: Dehydrated cube/powder, instant flavor, very salty
- ✓ Each offers distinct texture, flavor, and culinary application
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