On Aug 20, 9:12*pm, (Steve Pope) wrote:

>
> The idea is similar to when you make vegetable stock. *The solid
> portions are discarded because, after two or three hours of cooking
> all the flavor has gone into the liquid.


The reverse also happens. The flavor of the meat goes into the
vegetables. Unless you're making a clear stock, it's silly to throw
out the vegetables only to replace them with new ones.