Duduh: Béda antara owahan

▲[[Gambar:Broth_hg.jpg|jmpl| Duduh sing digawe saka daging lan jejanganan ]]

▲'''Duduh''', uga ditepungi kanthi jeneng '''bouillon''', <ref name=":1">{{Cite book|url=https://books.google.com/books?id=G9lxnIrrQ9IC&pg=PT10|title=The Best Soups in the World|last=Wright|first=Clifford A.|date=2011|publisher=Houghton Mifflin Harcourt|isbn=978-0544177796|location=|pages=|language=en|quote=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.}}</ref> <ref name=":2">{{Cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA112|title=The Oxford Companion to Food|last=Davidson|first=Alan|date=2014|publisher=Oxford University Press|isbn=9780191040726|edition=3rd|location=|pages=112|language=en|quote=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.|via=}}</ref> minangka [[ Cairan |cuwèran]] [[Gurih|gurih sing]] digawe saka [[banyu]] kang diwowori [[balung]], [[daging]], utawa [[Janganan|jejanganan uga]] disambi . <ref>{{Cite book|url=https://archive.org/details/joyofcookingrom00romb|title=Joy of Cooking|last=Rombauer|first=Irma S.|last2=Marion Rombauer Becker|last3=Ethan Becker|date=1997|publisher=Scribner|isbn=0-684-81870-1|location=New York|pages=[https://archive.org/details/joyofcookingrom00romb/page/42 42]|url-access=registration}}</ref> Bisa dipangan, nanging umume digunakake kanggo nyepakake panganan liyane, kayata [[Sop|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.