Duduh

Duduh, uga ditepungi kanthi jeneng bouillon, ^[1] ^[2] minangka cuwèran gurih sing digawe saka banyu kang diwowori balung, daging, utawa jejanganan uga disambi . ^[3] Bisa dipangan, nanging umume digunakake kanggo nyepakake panganan liyane, kayata sup, lawuh, lan saos . Duduh kaldu komersial kasedhiya, biasane macem-macem jinis daging pitik, daging sapi, iwak, lan janganan. Duduh kaldu ing bentuk kubus bouillon dikomersialake wiwitan ing wiwitan abad kaping-20.

↑ Wright, Clifford A. (2011). The Best Soups in the World (ing basa Inggris). 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 (ing basa Inggris) (édhisi ka-3rd). Oxford University Press. kc. 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. kc. 42. ISBN 0-684-81870-1.

[:1-1] Wright, Clifford A. (2011). The Best Soups in the World (ing basa Inggris). 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 (ing basa Inggris) (édhisi ka-3rd). Oxford University Press. kc. 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. kc. 42. ISBN 0-684-81870-1.

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