broth

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broth

(brôth, brŏth)
n. pl. broths (brôths, brŏths, brôthz, brŏthz)
A liquid containing nutrients for culturing microorganisms: inoculated the broth with bacteria.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

broth

Food industry
A clear liquid made from meat, vegetables or bones boiled in water and used to prepare other foods.

Microbiology
A liquid medium—e.g., Müller-Hinton broth—that contains various nutrients and is used to culture bacteria and other microorganisms in culture.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

broth

one of any number of liquid media, for example nutrient broth, used in microbiology for the growth of MICROORGANISMS. See MEDIUM.
Collins Dictionary of Biology, 3rd ed. © W. G. Hale, V. A. Saunders, J. P. Margham 2005
References in periodicals archive ?
Sadly, what passes muster for most store-bought broths is limited to brown, salty water.
I really enjoyed your article on making different types of broths ("Homemade Broth and Stock," October/November 2018), and thought I'd share my favorite method of making broth for my family during winter.
Los Angeles, CA, November 08, 2018 --(PR.com)-- The Art of Broth "Sipping Broths" announces its expansion into 75 airport retail locations.
"Previous research in humans studied the effects of umami broths on appetite, which is typically assessed with subjective measures.
In fact, grocers who stock center store with the right mix of shelf-stable soups and broths can attract consumers who continue to embrace soups (40.5 million Americans used eight cans or more of canned or packaged soup, broth and stock within a week in the United States in 2016, Statista reports).
Officials at Kitchen Accomplice do not believe all broths are created equal.
He's been a chef for more than 15 years, and he started Cauldron Broths in Bellingham in October, making thick, flavorful bones broths to sell wholesale to shops and restaurants and online.
The Magic of Broths provides some 60 recipes for broths and stocks and comes from a chef and food writer who offers a fine selection of the best which can be easily made at home with a minimum of prep time or ingredients.
Taking a broader view, Gremel adds: "While ready-to-serve soup in aseptic packaging is off to a slow start, we anticipate this will be the packaging preference of the future, similar to where we are currently in aseptic broths. The acceptance of soup in a K-cup offering convenience is in its early stages, with limited customer acceptance.
Indeed, broths are consumed and loved all over the world.
Into her broths also went various roots, peels, leaves, and stems like ginger, garlic, onions, carrots, celery, and kintsay.
For hot pot, you mark your selections on a laminated menu, beginning with your choice of 11 broths that range in flavor and price from the basic chicken broth (free) to the spicy satay at $7.