I have 2 questions.. they might not be very intelligent ones, but eh, that's me :p
1. what's the different between stock and broth? In french, i don't even know what the translations are (bouillon for broth, but dunno what stock is). I see there are lots of recipes that use chicken or beef stock, yet if it's not the same as broth, i have no idea where to buy this.
2. i have scallops in my freezer and they've been frozen there for a bit of time, can i still use them or would it be wisest to throw them away and buy some more?
In practical terms, practically none. Go to Google groups to retrieve stock/broth discussions.
Quoted message said:
2. i have scallops in my freezer and they've been frozen there for a bit of time, can i still use them or would it be wisest to throw them away and buy some more?
If you could be more precise about "quite a bit of time"... Recommendation for frozen scallops (at 0F) is 2 ->6 months. And they're not going to taste like fresh.
"Steph G.B" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi!
I have 2 questions.. they might not be very intelligent ones, but eh,
that's
Quoted message said:
me :p
1. what's the different between stock and broth? In french, i don't even know what the translations are (bouillon for broth, but dunno what stock is). I see there are lots of recipes that use chicken or beef stock, yet
if
Quoted message said:
it's not the same as broth, i have no idea where to buy this.
2. i have scallops in my freezer and they've been frozen there for a bit
of
Quoted message said:
time, can i still use them or would it be wisest to throw them away and
buy
Quoted message said:
some more?
thanks
Stock and broth are the same. Some people have this weird notion that one is made with bones and the other with meat but that's not true. You can sub one for the other.
Food in the freezer never goes bad in the sense of being "off" and making you sick (assuming it has stayed frozen). It does deteriorate over time, drying out (this is "freezer burn"😉. So go ahead - try them. The texture may be less than ideal but they are certainly safe.
-- Peter Aitken
Remove the [censored] from my email address before using.
1. what's the different between stock and broth? In french, i don't even know what the translations are (bouillon for broth, but dunno what stock is). I see there are lots of recipes that use chicken or beef stock, yet if it's not the same as broth, i have no idea where to buy this.
I was worried that I had made another mistranslation in the soup recipe, which I posted. I wrote "vegetable stock", but if the right translation for "bouillon" is "broth", then I should've written "vegetable broth". Damn and blast! -- Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ# 251532856 Unreferenced footnotes: nut.house.cxcgiOpen ↗ bin/nemwiki.pl?ISFN "AFDA is the world that has been pulled over your eyes to blind you from the truth..." Roy Stark (afdaniain)
In practical terms, practically none. Go to Google groups to retrieve stock/broth discussions.
Well, then maybe the damage wasn't so bad. -- Nikitta a.a. #1759 Apatriot(No, not apricot)#18 ICQ# 251532856 Unreferenced footnotes: nut.house.cxcgiOpen ↗ bin/nemwiki.pl?ISFN "I am a tractor. Vrrroom." JIM (afdaniain)
Broth (or bouillon) is stock that has been strained through a very fine mesh sieve or multiple layers of cheese cloth. Stock that has been strained through a coarse sieve is still stock, but with the garbage removed. Consommé is stock that has been strained and clarified.
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation."
"Steph G.B" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Hi!
I have 2 questions.. they might not be very intelligent ones, but eh,
that's
Quoted message said:
me :p
1. what's the different between stock and broth? In french, i don't even know what the translations are (bouillon for broth, but dunno what stock is). I see there are lots of recipes that use chicken or beef stock, yet
if
Quoted message said:
it's not the same as broth, i have no idea where to buy this.
2. i have scallops in my freezer and they've been frozen there for a bit
of
Quoted message said:
time, can i still use them or would it be wisest to throw them away and
buy
Quoted message said:
some more?
thanks
Stock and broth are the same. Some people have this weird notion that one is made with bones and the other with meat but that's not true. You can sub one for the other.
Food in the freezer never goes bad in the sense of being "off" and making you sick (assuming it has stayed frozen). It does deteriorate over time, drying out (this is "freezer burn"😉. So go ahead - try them. The texture may be less than ideal but they are certainly safe.
except that freezing tends to burst the cellwalls... which can cause lysozymes to dissolve most of the food. hence why you don't freeze lettuce.
Stock is made with the bones and broth is made with the meat. Both taste pretty good and I use them interchangeably, although broth does taste a bit better. As for the scallops, it depends how old they are and how they were wrapped. Meat/fish wrapped in freezer paper (as opposed to saran wrap) keeps better a lot longer. Try 'em and see.
Steph G.B said:
Hi!
I have 2 questions.. they might not be very intelligent ones, but eh, that's me :p
1. what's the different between stock and broth? In french, i don't even know what the translations are (bouillon for broth, but dunno what stock is). I see there are lots of recipes that use chicken or beef stock, yet if it's not the same as broth, i have no idea where to buy this.
2. i have scallops in my freezer and they've been frozen there for a bit of time, can i still use them or would it be wisest to throw them away and buy some more?
