Brota

Brota, e njohur gjithashtu si bouillon (shqiptimi frëngjisht: [bu.jɔ̃]),^[1]^[2] është një lëng i shijshëm i bërë nga uji në të cilin mishi, peshku ose perimet janë zier për një periudhë të shkurtër kohe.^[3] Mund të hahet veç, por më së shpeshti përdoret për të përgatitur pjata të tjera, të tilla si supa,^[4] lëng mishi dhe salca .

Brotat e lëngshme të përgatitura komercialisht janë në gatishmëri, zakonisht varietetet e pulës, viçit, peshkut dhe perimeve. Lëngu i dehidratuar në formën e kubeve të bujonit u komercializua duke filluar nga fillimi i shekullit të 20-të.

↑ Wright, Clifford A. (2011). The Best Soups in the World (në anglisht). Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.
↑ Davidson, Alan (2014). The Oxford Companion to Food (në anglisht) (bot. 3rd). Oxford University Press. fq. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.
↑ Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. fq. 42. ISBN 0-684-81870-1. {{cite book}}: Mungon ose është bosh parametri |language= (Ndihmë!)
↑ Wayne Gisslen (2015). Essentials of Professional Cooking. Wiley. fq. 192. ISBN 9781118998700. {{cite book}}: Mungon ose është bosh parametri |language= (Ndihmë!)

[:1-1] Wright, Clifford A. (2011). The Best Soups in the World (në anglisht). Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.

[:2-2] Davidson, Alan (2014). The Oxford Companion to Food (në anglisht) (bot. 3rd). Oxford University Press. fq. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.

[3] Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. fq. 42. ISBN 0-684-81870-1. {{cite book}}: Mungon ose është bosh parametri |language= (Ndihmë!)

[4] Wayne Gisslen (2015). Essentials of Professional Cooking. Wiley. fq. 192. ISBN 9781118998700. {{cite book}}: Mungon ose është bosh parametri |language= (Ndihmë!)

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