Quote:
Originally Posted by Fire Me Boy!
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.
|
i disagree, stock comes from from what isnt eaten the first time its cooked. its the good bits on the bottom of a pan that is de-glazed to bones that are cooked later and longer. I see you as Heston, which isnt a douche view. interchangeably