Rich wrote:
> "Sheldon" > wrote in message
> oups.com...
> >
> > biig wrote:
> >> Can anyone tell me what the difference is?? I'm guessing that broth
> >> is just the unseasoned liquid from simmering chicken parts and stock is
> >> the seasoned version. What is consomme compared to these?
> >
> > Broth is simply clarified stock. Consomme is broth that is typically
> > carefully defatted and served containing a very small quantity of meat
> > and/or veggies... no more than essentially a garnish. Most of what
> > yoose dumpster divers prepare and call stock ain't worth the
> > clarification process and certainly not something that would ever be
> > served as a consomme... garbage in garbage out... what most of yoose
> > call stock ain't barely passable as POW gruel, in fact I seriously
> > doubt it would pass muster under the Geneva Convention rulz.
>
> So what's YOUR recipe for stock? What makes it better than my POW gruel?

There is no one stock recipe, but regardless which one the cardinal
rule is NO scraps. Contrary to popular belief of those who pray to
FoodTV stock is NOT a way to salvage garbage. Stock is made from the
very best of the best freshest ingredients. Where did yoose kitchen
imbeciles come up with the concept of thinking stock making is a way to
use the slimey veggies in your fridge and previously gnawed bones,
butcher trimmings, and avian spinal cords. BLECH!

Sheldon