Chicken stock and stock pots
"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
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