Covers stocks and broths; vegetable, legume, fish and seafood, meat, and poultry soups and stews; chowders; fruit soups; and condiments.Additional water is needed only when it evaporates below the level of the ingredients before the stock is fully cooked. ... Simmering the stock past the recipea#39;s recommended cooking time can produce an unpleasant bitter taste. ... By definition, a stock is made with more bones than meat, while a broth is made from meat.
|Title||:||Joy of Cooking: All About Soups and Stews|
|Author||:||Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker|
|Publisher||:||Simon and Schuster - 2000-10-25|