no, broth stands for liquid and agar is used as solidifying agent so broth is not containig agar.
Broth is traditionally made by simmering meat in water, often with vegetables and herbs. This flavored liquid is then used for a variety of culinary purposes. In the past, the term βbrothβ was only used to refer to meat-based liquids. Today, however, vegetable broth has become very common. Australian Bone Broth
To destroy any competitors for the broth, fungi and bacteria.
tryptone is a source of peptides and peptones in LB broth
Broths can be used to make a stock for a particular dish, such as a casserole or a soup. It can be made from boiled meat bones to give the base and then boiled further with vegetables. In some countries, the United Kingdom being one, a broth is also another name for soup.
consomme
Mate is one possibility.
Brodo Its Italian
Broth is a soup made by boiling meat, fish, vegetables, etc; in water. It is also another name for stock.
Broth is the only one I can think of
marak yerakot (מרק ירקות)
One word that fits this definition is broth.
The word brother has two syllables. The syllables are divided like so: broth-er.
Pootage
In 1884, the word was expanded from the Italian word riso, meaning 'rice'. Risotto is rice cooked in a broth with meat and cheese.
One meaning for the Latin word 'jus' is broth, soup. Another meaning is law, right. In terms of the latter meaning, the word also may refer to 'a court of justice'; or 'jurisdiction'.
You can make your cornbread dressing more moist by adding more broth to the recipe. When you pour the dressing into the baking pan, if you have a little broth standing on top, it should turn out moist. Another way is, when you add the broth to the dressing mixture, stir it well, and let it sit for a little while to allow the cornbread to absorb the moisture. Then add more broth. I have also checked the dressing during baking, and if it seems to be getting dry, I drizzle broth over the top and put it back in the oven. The broth you add will absorb into the dressing.