Understanding Chicken Broth vs. Stock
Intro
Chicken broth and stock are often used interchangeably in the culinary world. However, there are subtle differences that can significantly affect flavors and textures in recipes. This article aims to clarify these distinctions, aiding both novice cooks and experienced chefs in making informed choices when preparing their meals. By understanding the unique properties of chicken broth and stock, one can elevate their cooking and create dishes that resonate on a deeper flavor level.
Ingredients Breakdown
Understanding the ingredients that go into chicken broth and stock is essential for grasping their differences. Both staples start from similar foundations but diverge in substance and purpose.
Primary Ingredients
For chicken broth, the primary ingredients include:
- Chicken meat (often with bones)
- Vegetables (like carrots, onions, and celery)
- Herbs (commonly thyme, parsley, and bay leaves)
In contrast, chicken stock typically comprises:
- Chicken bones (often roasted)
- Water
- Aromatic vegetables (carrots, onions, and celery)
- Optional herbs for flavoring
Optional Ingredients
Both broth and stock allow for optional ingredients, which can enhance their flavors:
- Seasonings such as salt or pepper
- Acidic components like vinegar or lemon juice to brighten the flavor
- Additional proteins, such as chicken feet, for added richness in stock
Essential Kitchen Tools
Certain tools are indispensable for anyone crafting broth or stock:
- A large stock pot or slow cooker for long, slow simmering
- A fine-mesh strainer or cheesecloth for straining the liquid
- A ladle for transferring liquids
Step-by-Step Preparation
Creating chicken broth or stock follows a similar preparation process. Yet, the cooking techniques often vary to emphasize their unique characteristics.
Prepping the Ingredients
Begin by washing and chopping the vegetables into uniform sizes. Having the ingredients prepared allows for even cooking and a harmonious blend of flavors.
Cooking Techniques and Methods
- For chicken broth, simmer the chicken meat and vegetables together, resulting in a lighter and more flavorful liquid. The simmering time typically lasts about 1.5 to 3 hours, depending on desired depth of flavor.
- Stock, on the other hand, requires a longer cooking time, often up to 6-8 hours, utilizing the bones to extract gelatin which creates a richer, more viscous liquid.
Assembly and Presentation Tips
Once cooked, use a strainer to remove solids, ensuring a clear liquid. Let the liquid cool before transferring it into containers. Consider labeling the containers with the date for easy identification later.
Dietary Considerations
When choosing between chicken broth and stock, dietary preferences can play a significant role. Understanding these aspects will help in selecting the appropriate option.
Gluten-Free Options
Both chicken broth and stock are naturally gluten-free. However, some packaged versions may contain gluten as an ingredient, so it's vital to check labels.
Vegetarian and Vegan Substitutes
For those avoiding animal products, vegetable broth serves as an effective substitute for both chicken broth and stock. It provides a base rich in umami without meat.
Nutrition Facts & Nutritional Considerations
Chicken broth is typically lower in calories compared to stock. Broth is generally light and easily digestible, making it a good choice for those needing nourishment without heaviness. In contrast, stock, with its gelatin and richer mouthfeel, offers a heartier option.
Variations and Customizations
There's room for creativity with both chicken broth and stock, as various adjustments can cater to personal tastes.
Flavor Enhancements
Adding ingredients like garlic or ginger can introduce depth. Aromatic spices might also be used to give an exotic twist.
Alternative Cooking Methods
SautΓ©ing vegetables before adding to broth or stock can amplify flavors. Alternatively, using an Instant Pot can drastically cut down cooking time while still yielding rich results.
Pairing Suggestions (Sides, Drinks, etc.)
Both chicken broth and stock serve as perfect bases for soups. They also accompany well with bread or garnished with fresh herbs for added freshness.
Common Answers to Common Questionss and Troubleshooting
Frequently Asked Questions
- Can I use broth instead of stock? Yes, broth can replace stock in most recipes, though flavor and consistency might differ.
- How long can I store broth and stock? Both can generally be refrigerated for up to 4 days and frozen for several months.
Common Mistakes to Avoid
- Not simmering long enough, leading to underdeveloped flavors in stock.
- Using too much salt too early can overpower the final dish.
Solutions to Potential Problems
To reduce salty broth, add raw potatoes while cooking; they will absorb excess salt. If stock is too concentrated, thinning it with water will restore balance.
Intro to Broth and Stock
Broth and stock are fundamental culinary elements that serve as the backbone for countless dishes. Understanding the differences between the two can greatly enhance oneβs cooking proficiency. Both broth and stock bring unique flavors and nutrients to various recipes, but they are not synonymous. Knowledge of their individual characteristics allows cooks to make informed decisions while cooking, thus elevating the final result.
In this section, we will define both broth and stock, providing clarity on their specific roles in the kitchen. Furthermore, we will explore their historical context, illustrating how they have evolved into the staples we use today.
Defining Broth and Stock
Broth is typically made from simmering meat, often with some bones, along with vegetables and seasonings. The cooking time for broth is usually shorter, around an hour, which results in a lighter, more flavorful liquid that is often enjoyed on its own or as a base for soups.
On the other hand, stock is made primarily from bones, often roasted first, and then simmered for a longer duration, typically several hours. This process extracts collagen and gelatin from the bones, giving stock a thicker, richer texture. Stocks serve as a more robust foundation for sauces and soups, providing depth to dishes.
Historical Context
The history of broth and stock dates back to ancient times when cooking techniques were rudimentary. Families would often simmer leftover bones and meat in water to create a nutritious meal. This practice not only maximized resources but also provided nourishment in times of scarcity.
As culinary practices evolved, so did the methods of making broth and stock. Different cultures developed their variations, reflecting local ingredients and preferences. For example, in French cuisine, stock became an essential component in classical sauces. Over time, the distinctions between broth and stock became more defined, leading to the refined techniques used by chefs today.
Understanding these historical elements adds depth to our appreciation of broth and stock, reminding us that these simple staples have roots in resourcefulness and tradition. By grasping their definitions and historical significance, cooks can better integrate these vital liquids into their daily culinary endeavors.
Basic Ingredients
Understanding the basic ingredients of chicken broth and stock is essential for grasping their differences. The elements used in each can greatly influence their taste, nutritional value, and culinary applications. This section outlines the core components that differentiate these two staples.
Chicken Parts Used
When making chicken broth or stock, the choice of chicken parts plays a significant role. Broth typically uses lean pieces such as breasts or thighs, focusing on clear, lighter flavors. It is often simmered for a shorter time, around one to two hours. This leads to a subtle and mild flavor that can easily complement various dishes. On the other hand, stock is made from more gelatin-rich parts, such as bones, feet, and necks. These ingredients are simmered for a longer period, often four to six hours or more. The extended cooking time allows the collagen from the bones to break down, resulting in a richer and more complex flavor profile.
"The choice of ingredients shapes not just flavor, but also the texture and body of the final product."
Vegetables and Herbs
Both broth and stock benefit from the addition of vegetables and herbs, but there are some differences in their applications. Common vegetables include onions, carrots, and celery, collectively known as mirepoix. In broth, more vegetables are often included, enhancing its lightness. A notable feature of broth is the use of herbs such as thyme, parsley, and bay leaves, which provide fresh flavors and delicate aromas. In contrast, stock uses a more restrained amount of vegetables to allow the flavor from the chicken parts to dominate. This boils down to achieving a balance. For stock, the emphasis is usually on a robust taste derived mainly from the bones.
Seasoning Differences
Seasoning plays an important role in differentiating broth from stock. Broth is generally seasoned during the cooking process with salt to enhance its flavor, making it ready to consume directly. This results in a well-rounded taste that can act as a base for soups or sauces. Conversely, stock is often prepared without much additional seasoning. This allows chefs and cooks to later season it according to specific recipes, ensuring versatility. The neutrality of stock makes it a foundational ingredient that can absorb flavors from other components as a dish develops, while broth stands out as a more complete, flavorful liquid on its own.
Preparation Techniques
Understanding preparation techniques is crucial for developing quality chicken broth and stock. These techniques influence the final flavor, texture, and nutritional value of the finished product. Proper methods can elevate simple ingredients into a deeply flavored culinary base. This section will explore the cooking methods that apply to both broth and stock, detailing specific protocols to enhance the cooking process.
Cooking Methods for Broth
When making chicken broth, the cooking methods used can greatly affect the outcome. Here are a few highlights of effective techniques:
- Simmering: This is the primary method for broth preparation. The process involves cooking ingredients at a low temperature. It helps extract flavors gradually without extracting bitterness from the solids.
- Infusion of Flavors: Adding aromatic vegetables like onions, carrots, and celery, along with herbs such as thyme and bay leaves, is essential. These ingredients should be introduced at the beginning to release their essence into the broth.
- Time Consideration: Simmering broth typically takes 1.5 to 3 hours. This duration is sufficient to draw essential flavors and nutrients from the chicken parts, creating a rich liquid.
- Skimming: To maintain clarity and improve taste, it is important to skim off any foam or impurities that rise to the surface during cooking.
Utilizing these methods accurately can produce a clear, flavorful broth suitable for soups, risottos, or sauces.
Making Stock: The Process
Making stock requires more intensive methods than broth but produces a thicker and richer product. Below are the main steps in preparing chicken stock:
- Roasting Ingredients: For stock, roasting chicken bones beforehand can enhance the flavor. It adds a depth that blends well during the simmering process.
- Longer Cooking Time: Stock is typically simmered for a longer period, ranging from 4 to 12 hours. This extended duration allows for maximum extraction of gelatin from bones and connective tissues, contributing to the stock's body and mouthfeel.
- Cooling Techniques: Once the stock is ready, it is vital to cool it down quickly. This can be achieved by placing the pot in an ice bath or using shallow containers. Quick cooling prevents bacterial growth.
- Storage Practices: After cooling, it is essential to strain the stock to separate solid ingredients. This ensures clarity and prevents off-flavors.
The precise attention to technique during the preparation of stock yields a robust base that is perfect for sauces, gravies, and more complex culinary applications.
Flavor Profiles
Flavor profiles play a crucial role in distinguishing chicken broth from stock. Many culinary applications depend on these unique flavor characteristics. Understanding these profiles not only assists cooks in selecting the right base for their dishes but also enhances overall taste and satisfaction. The flavor intensity and composition between broth and stock differ significantly. By delving into these nuances, one can appreciate how each contributes to a dish's complexity and richness.
Broth Flavor Characteristics
Broth is typically lighter in flavor. It is made primarily from the meat of the chicken, along with bones and various seasonings. The cooking time is usually shorter, allowing the meat's flavor to infuse the liquid without becoming overly concentrated. The result is a solution that has a delicate and more nuanced taste.
- Taste Profile: Chicken broth usually presents a savory, warming flavor. It is often seasoned from the outset, which contributes to its immediate palatability. On the palate, it can feel silky but does not leave a heavy feeling as it goes down.
- Uses: The light flavor of broth makes it ideal for recipes that require a subtle touch, such as soups, risottos, or as a base for gravies. It serves well as a standalone beverage when seasoned appropriately.
When making broth, it is common to add herbs and spices like thyme or bay leaves to further enhance flavor. However, the focus remains on the natural chicken taste rather than bold seasoning. This is fundamental for dishes that rely on layering flavors without overpowering the main ingredient.
Stock Flavor Aspects
Stock is more complex in taste due to its longer cooking process. It is made by simmering bones, often with some meat still attached, aromatic vegetables, and herbs. The cooking duration can last several hours, allowing collagen from the bones to break down, which contributes to a richer, deeper flavor.
- Taste Profile: Stock presents a fuller mouthfeel. The gelatin released from bones adds depth, resulting in a richer flavor that can linger on the palate. It tends to be more robust, suitable for heartier dishes.
- Uses: Stock serves as a foundation for sauces, stews, and braises, where a richer background flavor can enhance the dish. Also, it can be used to create reductions that intensify its flavor.
In many culinary circles, the distinction between broth and stock goes beyond flavor. It speaks to the underlying methods and intentions behind the dishes. Knowing when to use each can greatly impact the final outcome.
"Understanding flavor profiles allows cooks to make informed choices about their ingredients, leading to better culinary results."
By appreciating the differences in flavor between broth and stock, one can elevate cooking practices and enhance the overall eating experience.
Nutritional Comparison
Understanding the nutritional aspects of chicken broth and stock is essential for anyone who cares about what they are consuming. In this section, we will explore the key elements that differentiate broth and stock in terms of their nutritional value. This comparison can guide individuals in making informed dietary choices, whether they are looking for lower calories, richer flavors, or increased health benefits. Knowing the nutrients present in each can also help in selecting the appropriate liquid for various recipes and dietary needs.
Caloric Content
When it comes to caloric content, chicken broth generally contains fewer calories than stock. Broth is primarily made from simmering chicken meat, with a notable focus on lean cuts. As a result, it typically has a lighter flavor and a more straightforward nutritional profile. A standard cup of chicken broth can contain around 15 to 40 calories, depending on the specific recipe and ingredients used.
Conversely, chicken stock is created by simmering bones, often for a longer period. This process extracts collagen and gelatin from the bones, leading to a richer consistency. This richness contributes to a higher calorie count, usually ranging from 50 to 100 calories per cup. For those monitoring caloric intake, this distinction is significant.
- Chicken Broth: 15 - 40 calories per cup
- Chicken Stock: 50 - 100 calories per cup
While calories matter, it is important to consider how this differs in the context of an entire dish. Broth may be more beneficial for those aiming for a low-calorie meal, while stock might be preferred for recipes requiring more depth and body.
Protein and Mineral Presence
Protein and mineral content further showcase the differences between chicken broth and stock. Chicken broth typically contains less protein due to its meat-focused preparation. The protein content may be around 1 to 3 grams per cup, making it a light source of sustenance. This may appeal to those seeking low-protein options or lighter meals.
In contrast, chicken stock benefits from a higher protein concentration, owing largely to the longer simmering of bones and connective tissue. This gelatin-rich process leads to about 6 to 10 grams of protein per cup. Thus, choosing stock can be advantageous for individuals looking to boost their protein intake, particularly in winter soups and stews.
Alongside protein, minerals also differ in their availability. Stock is rich in essential minerals such as calcium, magnesium, and phosphorus, all of which are released from the bones during cooking. Broth, while it can have some minerals, does not typically offer as pronounced a nutrient profile as stock. This makes stock more appealing for those looking for nutritional enhancement in their meals, especially for recovery after exercise or increasing bone health.
In summary, understanding the nutritional difference between broth and stock can better inform your culinary choices. Choosing between them may depend heavily on personal dietary goals, meal requirements, and the desired flavor profile.
Common Misconceptions
Understanding the common misconceptions surrounding chicken broth and stock is essential, as it helps clarify their individual roles and applications in cooking. Clear knowledge dispels confusion not only for amateur chefs but also for experienced culinary enthusiasts. Misunderstanding these two can lead to suboptimal cooking results and missed opportunities to enhance flavors in dishes.
Broth vs Stock Confusion
Many people use the terms "broth" and "stock" interchangeably. This confusion arises from the similarities in their tenets yet diverges significantly in preparation and purpose. While both start with meat and bones, the specifics can vary greatly.
- Ingredients: Broth is primarily made from meat, often simmered along with some vegetables, herbs, and spices. On the other hand, stock typically uses bones, often roasted, which contributes rich flavor and gel-like consistency when cooled.
- Flavor Intensity: Broth tends to be lighter and is usually seasoned to stand on its own. Stock, however, is often more robust as it serves as a base for sauces and soups, requiring further seasoning.
This misunderstanding ultimately affects the way each product is utilized in recipes, leading to potential flavor contributions being missed or misapplied. Broth can be used in delicate soups or as a cooking liquid for grains, while stock is ideal when a depth of flavor is preferred.
Perceived Health Benefits
The health benefits attributed to broth and stock are often overstated or misunderstood. Broth is frequently marketed for its health properties, such as being beneficial for the digestive system or for skin health due to collagen content. Though homemade broth does contain nutrients, one should approach these claims with caution.
- Collagen and Nutrients: Broth does contain some collagen, but this is often less than claimed. The health benefits you receive can depend heavily on the cooking method and the ingredients used. For example, using less nutrient-dense parts of chicken will yield a broth with lower nutritional content.
- Stock Health Perceptions: Stock is perceived to be less beneficial, as it is often seen as a more basic cooking ingredient. However, stock also contains nutrients from bones and can provide gelatin, which contributes to gut health.
Understanding these nuances promotes informed choices about which to use for specific culinary purposes and how to create meals that are not just flavorful but also nutritious.
Culinary Applications
Understanding the culinary applications of chicken broth and stock is crucial for any cook who aims to enhance the flavors of their dishes. Both broth and stock possess distinct characteristics that cater to different cooking needs, balancing taste and nutrition in a way that elevates various recipes.
When to Use Broth
Chicken broth is renowned for its light flavor and versatility. It shines in recipes that benefit from its subtle taste. Broth acts as a robust base for soups, providing moisture without overwhelming other ingredients. It is ideal for quick dishes like risottos, where a hint of chicken flavor can enrich the overall profile without overshadowing the rice.
Additionally, broth can be used in sauces where a lighter liquid is desired. Many dishes that require poaching or braising utilize broth to impart flavor gradually. When making gravies or reductions, chicken broth achieves a delicate balance, enhancing the overall dish while remaining in the background.
Broth is also favored in vegetarian recipes, adding warmth and depth without the heavy stock flavor. The incorporation of broth in stews yields a delicate harmony between meats and vegetables, making it a preferred choice for home cooks and chefs alike.
Stock in Professional Kitchens
In professional kitchens, stock is often foundational. It holds an esteemed position due to its rich flavor profile and complexity. Professional chefs use stock in multitude of ways. It serves as the base for sauces, adding richness that is difficult to achieve with broth alone. The extended simmering process allows for deeper flavors to develop, making it ideal for gourmet dishes.
Stock is particularly pivotal in creating reductions. Chefs rely on stock to craft concentrated flavors for sauces and soups used in high-end cuisine. The gelatin released from bones during the cooking process contributes to the mouthfeel that distinguishes a well-made sauce from a mediocre one.
Moreover, stock is used for braising meats, imparting both moisture and flavor. In professional settings, the precise control over the stock-making process allows for consistency and adaptability in recipe execution. Keeping a supply of chicken stock on hand can streamline operations in the fast-paced environment of a kitchen, supporting a range of dishes from sauces to braises.
"Understanding when and how to use broth versus stock is the hallmark of an informed chef."
The selection of either broth or stock ultimately depends on the dish and the desired outcome. Recognizing their individual strengths enables cooks to make choices that enhance the culinary experience. A thoughtful application of these two essentials can markedly influence the quality and depth of flavors in any dish.
Storage and Shelf Life
Storage and shelf life are crucial factors to consider when talking about chicken broth and stock. Properly managing these elements ensures that the flavors and nutritional benefits remain intact while preventing food waste. A well-stored broth or stock can elevate various dishes, making it important for both home cooks and culinary professionals to understand the best practices.
How to Store Broth
Storing chicken broth needs careful processing to maintain its quality. Once the broth is made and cooled, it is essential to transfer it to airtight containers. Here are some guidelines to keep in mind:
- Cooling: Let the broth cool to room temperature before storage. Hot broth can raise the temperature inside your fridge, affecting other stored foods.
- Container Selection: Use plastic or glass containers that resist heat changes. Make sure they are suitable for freezer use if you plan to freeze the broth.
- Portioning: Consider portioning the broth into smaller sizes. This makes it easier to thaw only what you need, reducing waste.
- Labeling: Always label the containers with the storage date. This helps track freshness and informs you of when to use them.
For short-term storage, broth can last about four to five days in the fridge. For longer-term needs, it can be frozen and stored for up to six months.
Stock Storage Guidelines
Similar to broth, stock requires careful storage to preserve its rich flavors and nutrients. Here are key considerations for storing stock:
- Cooling Before Storage: Allow stock to cool before transferring to storage containers. This step is needed to prevent any bacterial growth.
- Use of Fat Cap: When stock cools, a layer of fat may form on top. This fat cap can be beneficial, as it seals the stock, helping to retain freshness. However, it can also be removed if a lower-fat option is desired.
- Freezing Options: For easy access, consider pouring stock into ice cube trays and freezing. Once frozen, transfer the cubes to sealable bags. This method allows for convenient portioning later.
- Clear Labeling: Just like broth, stock should be clearly labeled with the date when stored. A good practice is to rotate older stock to be used first.
Stock typically lasts a bit longer than broth. It can be kept in the refrigerator for about five to seven days and can also be frozen for up to a year.
Important Note: Always check for any signs of spoilage, such as off odors or discoloration, before use, even if the product has been refrigerated or frozen.
Understanding how to properly store both chicken broth and stock enhances your cooking repertoire and ensures that each dish you create is flavorful and safe to consume.
Homemade vs Store-Bought
The topic of homemade vs store-bought broth and stock is significant in understanding culinary flavors and food preparation. Broth and stock play essential roles in cooking. Homemade versions often bring a depth of flavor, nutrition, and personalization that pre-packaged products cannot match. However, store-bought options provide convenience and a quick solution, especially for those with busy lifestyles. It is crucial to recognize each type's specific benefits and drawbacks. Knowing these aspects influences decision-making in the kitchen and ultimately impacts the quality of the dishes prepared.
Pros of Homemade Broth and Stock
Making broth or stock at home offers several advantages:
- Control Over Ingredients: Homemade versions allow for full control of what goes into the pot. This includes choosing high-quality chicken parts, fresh vegetables, and organic herbs. This results in a more wholesome product without preservatives or unwanted additives.
- Flavor Customization: Cooking at home permits customization of flavors. Each cook can experiment with various herbs, spices, and vegetables to create a unique taste profile. Certain ingredients can enhance or impart specific flavor notes that store-bought varieties may lack.
- Nutritional Benefits: Homemade broth often contains higher concentrations of vitamins and minerals. The slow cooking extraction from bones and connective tissues yields a nutrient-rich liquid. This aspect is often superior to many commercial stocks, which may not prioritize quality ingredients.
- Cost-Effectiveness: Particularly for frequent users, making broth and stock at home can be more economical. Buying ingredients for homemade batches often yields multiple servings compared to single-use store-bought containers.
- Reduction of Waste: Making broth or stock at home can minimize kitchen waste. Utilizing leftover chicken bones and vegetable scraps turns potential waste into nutritious and flavorful liquids.
"Homemade broth is not just a recipe; itβs an investment in both flavor and health."
Evaluating Store-Bought Options
While there are many benefits to homemade broth and stock, store-bought options have their place and advantages, especially for those with limited time. However, not all products are created equal. Here are some considerations for evaluating store-bought options:
- Ingredient Labels: When choosing store-bought broth or stock, scrutinizing the ingredient list is essential. Opt for products with minimal ingredients and no preservatives. Look for terms like "organic" or "no added MSG."
- Flavor Consistency: Some store-bought brands produce consistent flavors across batches. This can be beneficial for recipes requiring a specific taste.
- Variety Options: Many brands offer several flavors, including low-sodium, gluten-free, and various base options such as chicken, vegetable, or beef. Each variety provides versatility in meal preparation.
- Packaging Sizes: Store-bought products come in various sizes, making it easier to find a quantity that fits your cooking needs. This flexibility offers convenience for one-time uses or bulk cooking.
- Shelf Stability: These products have longer shelf lives, making them suitable for emergencies or last-minute meal preparations.
Choosing between homemade and store-bought broth and stock involves assessing personal needs and priorities. Each option has distinctive advantages that contribute to culinary experiences.
Culmination
In wrapping up the discussion about chicken broth and stock, it becomes clear just how pivotal these components are in the culinary landscape. Understanding the distinctions aids both amateurs and professionals in making informed choices during cooking. Give food heritage its due respect so culinary traditions remain vibrant.
Recap of Key Differences
Here are the most salient differences between chicken broth and stock:
- Base Ingredients: Broth is primarily made from meat and can include some bones, while stock derives its richness from bones, often with minimal meat.
- Cooking Time: Broth requires a shorter cooking time, typically 1-2 hours, whereas stock is simmered for up to 4-6 hours to extract gelatin and flavor from the bones.
- Flavor Profiles: Broth offers a lighter taste, making it versatile for a variety of dishes, while stock provides a deeper, more robust flavor, making it ideal for sauces and reductions.
- Nutritional Value: Stock tends to be richer in minerals and collagen due to its bone content, which is beneficial for gelatinous texture in dishes.
Final Recommendations
When deciding whether to use broth or stock, consider the ultimate goal of your dish. For lighter soups or when you want a quick flavor boost, opt for broth. On the other hand, if you are preparing sauces or need a deeper flavor foundation, stock is your best choice. Additionally, homemade versions of both can greatly enhance the quality of your cooking. If time is limited, carefully selected store-bought options can serve a purpose, but always check the ingredient list for additives and preservatives.
Making an effort to understand what each brings to the table can transform ordinary recipes into extraordinary meals. For anyone serious about cooking, mastering the use of broth and stock is not just beneficial, it is essential.
