Quote:
Originally Posted by Squalor2
did you pressure cook legs, thighs, and wings whole? bones make stock. not flesh.
dammit man. you can have all the gadets, but ronco doesnt make you chef. i love your enthusiasm, but you dont know `how to cook.
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Never claimed to be a chef, just a better-than-average home cook who likes to play.
Since bones were used, it's stock, but not "pure stock," since meat was involved. Broths don't have the mouthfeel of stock because they don't get the gelatin from bones and joints. After refrigerating, this stuff sets up like meat Jell-O.
Most people making stock leave at least some meat on because you get better flavor. More meat, more robust flavor.
Don't be a douche. Most people use the terms interchangeably anyway.