"Rich Bednarski" wrote in message
...

"Joe Doe" wrote in message
...

Hans may be right in a practical sense- In the sense that you might not
want assertive flavors in a stock, (i.e. leaving out the meat removes an
assertive flavor hence suitable for cooking something else in). On a
pure
technical word definition sense Hans appears to be wrong.

Surely you are not suggesting that the Time Life series is a better and
more
credible source of information on cooking terms than professional cook
books?

Rich


Any why not? Many expert chefs were involved in preparation of that series -
Jacques Pepin for example.

But what is clear from this thread is that the words stock and broth are
used in a variety of ways by a variety of people and sources. To claim that
they have one precise meaning as regards meat/bones, and that all other uses
are wrong, is blatant foolishness. Unfortunately that is a common commodity
here!

--
Peter Aitken

Remove the crap from my email address before using.