Okay, let’s be real for a second. There are a few times when you want to stick with the original call. Don’t swap if you’re making a delicate consommé—stock’s gelatin can make it confusing. Don’t swap if you’re on a strict low-fat diet (stock has more fat from bones and skin).
Also, don’t swap if you’re making a recipe that calls for low-sodium broth and you grab a regular stock. That’s a salt tsunami. But you’re smarter than that.
And finally, don’t swap if you’re feeding a hardcore culinary purist who will lecture you about “mouthfeel.” You don’t need that energy in your kitchen.
