المرق

تتوفر المرقة السائلة المحضرة تجارياً، وعادةً ما تكون أنواع الدجاج ولحم البقر والأسماك والخضروات. تم تسويق المرق المجفف على شكل مكعبات مرق بداية في أوائل القرن العشرين.

مرق محضر من اللحوم والخضروات

يتم طهي مرق اللحم البقري

المرق (بالإنجليزية: bouillon)‏ أو (بالإنجليزية: Broth)‏[1][2]، عبارة عن الماء المالح الذي يتم فيه غلي اللحوم أو الأسماك أو الخضار لفترة قصيرة من الزمن. [3] يمكن تناوله بمفرده، ولكن يتم إستخدامه أكثر لتحضير أطباق أخرى، مثل الحساء ، [4] الجريفي، والصلصات.

مراجع

Wright, Clifford A. (2011). The Best Soups in the World (بالإنجليزية). Houghton Mifflin Harcourt. ISBN:978-0544177796. Archived from the original on 2023-01-10. 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 (بالإنجليزية) (3rd ed.). Oxford University Press. p. 112. ISBN:9780191040726. Archived from the original on 2023-01-10. 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. ص. 42. ISBN:0-684-81870-1.
Wayne Gisslen (2015). Essentials of Professional Cooking. جون وايلي وأولاده ‏. ص. 192. ISBN:9781118998700. مؤرشف من الأصل في 2023-04-30.{{استشهاد بكتاب}}: صيانة الاستشهاد: علامات ترقيم زائدة (link)

بوابة مطاعم وطعام

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[:1-1] Wright, Clifford A. (2011). The Best Soups in the World (بالإنجليزية). Houghton Mifflin Harcourt. ISBN:978-0544177796. Archived from the original on 2023-01-10. 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 (بالإنجليزية) (3rd ed.). Oxford University Press. p. 112. ISBN:9780191040726. Archived from the original on 2023-01-10. 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. ص. 42. ISBN:0-684-81870-1.

[4] Wayne Gisslen (2015). Essentials of Professional Cooking. جون وايلي وأولاده ‏. ص. 192. ISBN:9781118998700. مؤرشف من الأصل في 2023-04-30.{{استشهاد بكتاب}}: صيانة الاستشهاد: علامات ترقيم زائدة (link)