Is the term "liquor/likker" obsolete?

We know there are some differences between stock and broth, but growing up certain brothy like results from often singular ingredients boiled or simmered or steamed were called "liquor". The juices left after steaming clams, the liquid remaining in the pot after boiling collards or beans, etc. Even though there may be other ingredients (garlic, onion, bacon, etc) used in the dish, we never referred to it as a broth.

Is the primary distinction between a liquor and a broth or stock the fact that the liquor is the result of cooking something else and that unlike a stock, it isn't simmered or overly reduced?

Is this wholly a southern term?

submitted by /u/EloeOmoe
[link] [comments]

from AskCulinary https://ift.tt/2ZZfbz4