Re: Chicken stock?

"DayDreamer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Thanks to everyone who replied! I can`t wait to try the recipe and it
looks like I will go with chicken broth unless I see chicken stock in
the store. I`m not quite ready at this point to make my own stock.

Stock, broth, different names for the same thing.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Deb" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Stock and broth are NOT exactly the same thing although many people use
them
interchangeably. Broth is the liquid from cooking meat or vegetables while
stock is made with meat (or vegetables), water, bones and mirepoix
(carrots,
onions, celery). Stock is a base and is therefore unsalted while broth may
have salt. The process of making stock takes longer as it extracts the
collagen from the bones so it may thicken or gel somewhat when cooled.

broth
Definition: A liquid resulting from cooking vegetables, meat or fish in
water. The term is sometimes used synonymously with bouillon.

stock
Definition: In the most basic terms, stock is the strained liquid that is
the result of cooking vegetables, meat or fish and other seasoning
ingredients in water.

This is an old myth, long dispelled. Yes, you can find cookbooks, mostly old
ones, that make the distinction, but it has long vanished in modern usage.
See http://www.pgacon.com/KitchenMyths.htm

Peter Aitken

I got it from the Food Network site.

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Deb" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Stock and broth are NOT exactly the same thing although many people use
them
interchangeably. Broth is the liquid from cooking meat or vegetables

while

Quoted message said:

Quoted message said:

stock is made with meat (or vegetables), water, bones and mirepoix
(carrots,
onions, celery). Stock is a base and is therefore unsalted while broth

may

Quoted message said:

Quoted message said:

have salt. The process of making stock takes longer as it extracts the
collagen from the bones so it may thicken or gel somewhat when cooled.

broth
Definition: A liquid resulting from cooking vegetables, meat or fish in
water. The term is sometimes used synonymously with bouillon.

stock
Definition: In the most basic terms, stock is the strained liquid that

is

Quoted message said:

Quoted message said:

the result of cooking vegetables, meat or fish and other seasoning
ingredients in water.

This is an old myth, long dispelled. Yes, you can find cookbooks, mostly

old

Quoted message said:

ones, that make the distinction, but it has long vanished in modern usage.
See http://www.pgacon.com/KitchenMyths.htm

Peter Aitken

[email hidden] (DayDreamer) wrote in
news:[email hidden]:

Quoted message said:

Thanks to everyone who replied! I can`t wait to try the recipe and
it looks like I will go with chicken broth unless I see chicken
stock in the store. I`m not quite ready at this point to make my own
stock.

One more question - would someone be so kind as to tell me how to
access the archives of this group? I`m sure there is a wealth of
information there, but I have no idea how to get it. Thanks again.

There are no archives as per say.
http://groups.google.ca/groups?hl=en&lr=&group=rec.food.cooking
and searching for topics, recipes, words is the best you'll get.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.2, 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

Peter & Deb,

PLEASE PUT DOWN THE LADLES AND STEP AWAY FROM THE LARGE POTS IN WHICH
VEGATABLES AND MEAT ARE COOKED, SOMETIMES WITH WATER, TO MAKE FLAVORFUL
LIQUIDS IN WHICH ONE COOKS OTHER THINGS!

DayDreamer said:

[snip]
One more question - would someone be so kind as to tell me how to
access the archives of this group? I`m sure there is a wealth of
information there, but I have no idea how to get it. Thanks again.

You seem to be posting from webtv, which I know nothing about. But
assuming you can access websites, here is one way to get at previous
rfc postings. Go to the Google home page, then [Groups], then
[rec.food.cooking]. This should bring up a listing of the current
posts. Near the top right of the page is a [Search] box. Type in a
name or a topic there and Google will search its archive of
rec.food.cooking for everything that fits your search description.
-aem

"salgud" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Peter & Deb,

PLEASE PUT DOWN THE LADLES AND STEP AWAY FROM THE LARGE POTS IN WHICH
VEGATABLES AND MEAT ARE COOKED, SOMETIMES WITH WATER, TO MAKE FLAVORFUL
LIQUIDS IN WHICH ONE COOKS OTHER THINGS!

plonk...go yell at somebody else

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.2, 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

While I'm away, think you can get ahold of a sense of humor?