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
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Originally Posted by Squalor2:
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
Then you're just making up your definitions of stock and broth. And I have no idea what you you are saying with Heston, interchangeably.
A stock is simply made with bones. They can be roasted and leftover from a carcass or not. I've made them from marrow bones straight from the store. Still stock. Broths are made with more meat than bone, but usually lack the body you get from stock.
If you want the mouthfeel from bones, you need to convert the collagen in the bones and connective tissue.
It has zero to do with leftover parts that have already been cooked.
We'll go with Alton Brown for the definition:
Originally Posted by :
What is the difference between stocks and broths? Let’s lay out the facts right up front:
— A stock is made from bones and whatever connective tissue and joint material is connected to them at the time they go in the pot.
— A broth is a liquid in which meat has been cooked. A broth may be flavorful, but without bones there will never be substantial body.
In the home kitchen producing a pure “stock” is difficult because getting bones spotless is a tough proposition. And so we usually make chicken or turkey stocks, which, since they usually have a fair amount of meat still clinging to them, are really hybrids with characteristics of broths and stocks, which is fine but not quite as flavor-neutral as what restaurants generally use.
So while I technically made a broth due to the meat, the gelatin I coaxed out is more like a stock. But not a pure stock.
Neither of which had anything to do with when the parts were cooked and/or cooked again.
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Dinny's Downstate Reuben Pizza Pile in pictures.
I soak the sauerkraut in beer and fresh ground white and black pepper overnight. Then strain before I add to the pie.
I have a lot of pics, so this will be a little while.
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Originally Posted by Fire Me Boy!:
Damn, that's a shitload if cheese!
:-)
I absolutely live cheese. Just live it.
Dinny
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