In article , "Rich Bednarski"
wrote:

"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

Nobody has actually cited a professional cook book. A vague reference
was made to Escoffier (no chapter and verse was cited). There were no
real citations of any kind. I asked a friend to look at Wayne Glissen's
"Professional Cooking" before I made my original post and she said no
distinction is made in this book. I have not looked at it myself so
cannot vouch for her accuracy.

Secondly, even if a professional cook book states something, it is not
necessarily more correct. Ultimately, the bulk of professional chefs are
hacks turning out food for the masses. Books aimed at professionals are
aimed at how to produces large amounts of food at a cost effective basis.
They are seldom scholarly. Lastly, if you think the Time Life series is
lightweight you are seriously misinformed - it is very well researched.

Roland