Brota

Brota,e njohur gjithashtu sibouillon(shqiptimi frëngjisht:[bu.jɔ̃]),^[1]^[2]është njëlëngi shijshëm i bërë ngaujinë të cilinmishi,peshku oseperimetjanëzierpër një periudhë të shkurtër kohe.^[3]Mund të hahet veç, por më së shpeshti përdoret për të përgatitur pjata të tjera, të tilla sisupa,^[4]lëng mishidhesalca.

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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