Hi!

I have 2 questions.. they might not be very intelligent ones, but eh, that's
me

1. what's the different between stock and broth? In french, i don't even
know what the translations are (bouillon for broth, but dunno what stock
is). I see there are lots of recipes that use chicken or beef stock, yet if
it's not the same as broth, i have no idea where to buy this.

2. i have scallops in my freezer and they've been frozen there for a bit of
time, can i still use them or would it be wisest to throw them away and buy
some more?

thanks

On Sun, 11 Jan 2004 10:10:01 -0500, "Steph G.B" > wrote:

>1. what's the different between stock and broth?

In practical terms, practically none. Go to Google groups to retrieve
stock/broth discussions.
>
>2. i have scallops in my freezer and they've been frozen there for a bit of
>time, can i still use them or would it be wisest to throw them away and buy
>some more?

If you could be more precise about "quite a bit of time"...
Recommendation for frozen scallops (at 0F) is 2 ->6 months. And
they're not going to taste like fresh.

While frolicking around in rec.food.cooking, Frogleg of EarthLink Inc.
-- http://www.EarthLink.net said:

>>1. what's the different between stock and broth?
>
>In practical terms, practically none. Go to Google groups to retrieve
>stock/broth discussions.

Well, then maybe the damage wasn't so bad.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"I am a tractor.
Vrrroom." JIM (afdaniain)

"Steph G.B" > wrote:
>
>what's the different between stock and broth?

Broth (or bouillon) is stock that has been strained through a very fine mesh
sieve or multiple layers of cheese cloth. Stock that has been strained through
a coarse sieve is still stock, but with the garbage removed. Consommé is stock
that has been strained and clarified.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Steph G.B" > wrote in message
...
> Hi!
>
> I have 2 questions.. they might not be very intelligent ones, but eh,
that's
> me
>
> 1. what's the different between stock and broth? In french, i don't even
> know what the translations are (bouillon for broth, but dunno what stock
> is). I see there are lots of recipes that use chicken or beef stock, yet
if
> it's not the same as broth, i have no idea where to buy this.
>
> 2. i have scallops in my freezer and they've been frozen there for a bit
of
> time, can i still use them or would it be wisest to throw them away and
buy
> some more?
>
> thanks
>
>

Stock and broth are the same. Some people have this weird notion that one is
made with bones and the other with meat but that's not true. You can sub one
for the other.

Food in the freezer never goes bad in the sense of being "off" and making
you sick (assuming it has stayed frozen). It does deteriorate over time,
drying out (this is "freezer burn"). So go ahead - try them. The texture may
be less than ideal but they are certainly safe.


--
Peter Aitken

Remove the crap from my email address before using.

thank you very much for your replies )

On Sun, 11 Jan 2004, Peter Aitken wrote:

> "Steph G.B" > wrote in message
> ...
> > Hi!
> >
> > I have 2 questions.. they might not be very intelligent ones, but eh,
> that's
> > me
> >
> > 1. what's the different between stock and broth? In french, i don't even
> > know what the translations are (bouillon for broth, but dunno what stock
> > is). I see there are lots of recipes that use chicken or beef stock, yet
> if
> > it's not the same as broth, i have no idea where to buy this.
> >
> > 2. i have scallops in my freezer and they've been frozen there for a bit
> of
> > time, can i still use them or would it be wisest to throw them away and
> buy
> > some more?
> >
> > thanks
> >
> >
>
> Stock and broth are the same. Some people have this weird notion that one is
> made with bones and the other with meat but that's not true. You can sub one
> for the other.
>
> Food in the freezer never goes bad in the sense of being "off" and making
> you sick (assuming it has stayed frozen). It does deteriorate over time,
> drying out (this is "freezer burn"). So go ahead - try them. The texture may
> be less than ideal but they are certainly safe.

except that freezing tends to burst the cellwalls... which can cause
lysozymes to dissolve most of the food. hence why you don't freeze
lettuce.

Lena

While frolicking around in rec.food.cooking, Steph G.B of said:

>1. what's the different between stock and broth? In french, i don't even
>know what the translations are (bouillon for broth, but dunno what stock
>is). I see there are lots of recipes that use chicken or beef stock, yet if
>it's not the same as broth, i have no idea where to buy this.
>
I was worried that I had made another mistranslation in the soup
recipe, which I posted. I wrote "vegetable stock", but if the right
translation for "bouillon" is "broth", then I should've written
"vegetable broth". Damn and blast!
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"AFDA is the world that has been pulled over your eyes to blind you from
the truth..." Roy Stark (afdaniain)

Stock is made with the bones and broth is made with the meat. Both
taste pretty good and I use them interchangeably, although broth does
taste a bit better. As for the scallops, it depends how old they are
and how they were wrapped. Meat/fish wrapped in freezer paper (as
opposed to saran wrap) keeps better a lot longer. Try 'em and see.


Steph G.B wrote:

>Hi!
>
>I have 2 questions.. they might not be very intelligent ones, but eh, that's
>me
>
>1. what's the different between stock and broth? In french, i don't even
>know what the translations are (bouillon for broth, but dunno what stock
>is). I see there are lots of recipes that use chicken or beef stock, yet if
>it's not the same as broth, i have no idea where to buy this.
>
>2. i have scallops in my freezer and they've been frozen there for a bit of
>time, can i still use them or would it be wisest to throw them away and buy
>some more?
>
>thanks
>
>
>
>