* Originally in: Fido: Home Cooking

So, here I am, closer to 80 than to 70 and I've always known that there
is a difference between stock and broth. But I've never had a firm grip
on what the difference is. And I am reading Elise Bauer's "Simply Recipes"
blog yesterday when it becomes crystal clear - To keep it simple: Stock
is made with bones. Broth is made with meat.

Ultimately, stock and broth serve the same purpose in your kitchen. You
will use them to make soups, stews and sauces, where they'll add body
and volume to the final dish.

When I do the bulk buys on chicken leg quarters I make stock with the
bones, skin, etc. and call it "Essence de Chook". It serves as a dandy thickener and flavourant. I also save and render the chicken fat for
schmaltz and grind the used bones for adding to the compost bin. I try
to use it all. Bv)=

I also scored some good formal recipes for various stocks. Here's the
one for shellfish stock - which is going to serve as the basis for a
nice shrimp bisque. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shellfish Stock
Categories: Soups, Seafood, Vegetables, Herbs, Wine
Yield: 2 quarts

4 c (to 6 c) shellfish shells;
- shrimp, lobster, and/or
- crab
1/2 c Dry white wine
1 lg Yellow onion; sliced/chopped
1 Carrot; rough sliced/chopped
1 Celery rib; rough sliced/
- chopped
2 tb Tomato paste
2 Sprigs thyme
Several sprigs parsley
1 Bay leaf
10 (t0 15) whole peppercorns
2 ts Salt

BREAK UP LARGER PIECES OF SHELL: Break thick shells
(lobster or crab) into smaller pieces by putting in a
sealed, thick plastic bag and either rolling with a
rolling pin or hitting with a meat hammer to crush.

Cut up thinner shrimp shells with a chef's knife. Don't
crush or cut too small. You can even skip this step if
you want, if you are already dealing with broken up
shell pieces (like cracked crab).

ROAST SHELLS (optional): Place in a large roasting pan
and roast at 400°F/205°C for 10 minutes (this step you
can skip, but it greatly enhances the flavor).

Cover shells with water and heat to not quite a simmer:
Put the shells in a large stock pot and add enough water
to cover the shells with an inch of water. Heat the
water on high. As soon as you see that little bubbles
are starting to come up to the surface, reduce the heat
to medium.

Do not let the water boil! You want to maintain the
temperature at just at the edge of a simmer (around
180°F/82°C), where the bubbles just occasionally come
up to the surface.

Do not stir the shells! Stirring will muddy the stock.

Skim the foam. As the bubbles come up to the surface a
film of foam will develop on the surface. Use a large
metal spoon to skim away this foam. Let the shells cook
like this for about an hour; skim the foam every few
minutes. The foam comes from shells releasing impurities
as their temperature increases.

ADD THE WINE, ONIONS, CARROTS, CELERY, TOMATO PASTE,
HERBS, PEPPERCORNS: Once the stock has stopped releasing
foam, add the wine, onions, carrots, celery, tomato
paste, parsley, thyme, and peppercorns.

Bring to a low simmer and reduce heat so that the stock
continues to barely simmer, but not boil, for 30
minutes. If more foam comes to the surface, skim it off.

Add salt and remove from heat.

Strain through a lined sieve: Use tongs, a large slotted
spoon, or a spider strainer to lift out and remove most
of the solids from the stock. (Later put in a plastic
bag and put outside in the trash! Shellfish shells have
a way of stinking up a kitchen.)

Dampen a few layers of cheesecloth and place over a
large, fine mesh strainer, over a large pot or bowl.

Pour the stock into the strainer. Either use the stock
right away, or cool for future use.

If you aren't going to use in a couple of days, freeze
(remember to leave some headroom at the top of your
freezer container for the liquid to expand as it
freezes.)

Yields two to three quarts.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "No one gossips about other people's secret virtues." -- Bertrand Russell --- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to All <=-

To keep it simple: Stock is made with bones. Broth is made
with meat.

One can have mushroom or vegetable broth but stock is never
vegetarian.

A simple mnemonic: Broth = Boneless; Stock = Superior.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Supa Pacha - Bulgarian Pig's Trotters And Ears Soup
Categories: Bulgarian, Pork, Offal, Soups
Servings: 8

FOR THE SOUP:
4 pig's ears
3 pig's trotters
1 md onion, peeled, cut in half
2 carrots, peeled
2 garlic gloves, peeled
1 TB black pepper
2 bay leaves
2 TB salt
FOR THE GARLIC SAUCE:
5 garlic cloves
1/2 c vinegar
salt

Wash trotters very well and remove any excess hair. Place all the
ingredients in a deep pot, cover with water, put a lid on the pot
and let simmer for at least 3 - 3 1/2 hours. It is important that the
meat cooks slowly and for a long time in order to get tender. You
will know when they are ready - after these hours of slow boiling
you will have meat falling off the bones when you prod them.

Strain the stock and remove garlic and onion pieces. Leave trotters
and ears to cool and chop them finely removing even the smallest
bones. Add chopped meat to the stock (you can cut the boiled carrots
into slices and also add them to the soup).

Prepare the garlic sauce: Mince garlic, sprinkle with salt and add
vinegar. Mix well and serve.

Serve Pacha soup hot with some garlic sauce and hot pepper flakes
above.

Posted by: Meli

From: Http://Confessionsofaspoon.Blogspot

MMMMM-------------------------------------------------

Cheers

Jim


... If you're very, very stupid, how can you know you're very, very stupid

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JIM WELLER wrote to DAVE DRUM <=-

To keep it simple: Stock is made with bones. Broth is made
with meat.

One can have mushroom or vegetable broth but stock is never
vegetarian.

A simple mnemonic: Broth = Boneless; Stock = Superior.

As I posted the other day - even the well-respected Jim Beard got it
wrong. Broth has its uses - a nice beef tea/broth as a dipper for a
roast beef on hard roll sarnie (French Dip). Or chicken broth in place
of dairy for mashed potatoes. Etc.

This could be considered a stock if one includes the optional shrimp
shells ..........

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Back-Burner Stock
Categories: Soups, Meat, Vegetables, Herbs
Yield: 3 1/2 cups

1 tb Olive oil
3 oz Charcuterie trimmings; ham,
- bacon, and/or sausage ends
1 md Onion; coarse chopped
1 bn Cilantro stems
6 cl Garlic; unpeeled, halved
2 Bay leaves
1 c Coarse chopped mixed
- vegetables; (carrots,
- celery, and/or fennel
1 ts Coriander or fennel seeds
pn Crushed red pepper flakes
Shrimp shells; opt

Heat oil in a large pot over medium-high. Add
charcuterie, onion, cilantro stems, garlic, bay
leaves, vegetables, coriander seeds, red pepper
flakes, and shrimp shells (if using) and cook,
stirring occasionally, until shells turn bright
pink and vegetables are softened, about 5 minutes.
Add 5 cups cold water and bring to a boil. Reduce
heat to medium-low and simmer 20 minutes.

Strain stock through a fine-mesh sieve into a
large bowl, pressing on solids; discard solids.

DO AHEAD: Stock can be made 3 days ahead. Let cool;
cover and chill, or freeze up to 3 months.

Yield: Makes about 3 1/2 cups

Camille Becerra

Bon Appétit | January 2016

RECIPE FROM: https://www.epicurious.com

Uncle Dirty Dave's Archives

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