Re: [CH] A question about stocks
Dave Sacerdote (davesas@ntplx.net)
Tue, 9 Feb 1999 17:06:25 -0500 (EST)
>thinking that pork was the dominant meat, so why wasn't pork stock called
>for? I then looked through my "reference" cook book, and discovered that
>while beef, vegetable, poultry and fish stocks were described, both pork
>and mutton were ignored. Is there a reason for this?
I can't figure out a reason at all; pork stock is very common in asian
cooking (and is, in fact, the stock called for in making won ton soup).
For fast and decent pork broth, Kerr even makes a pork bouillon (available
in most Asian markets - I have *never* seen pork bouillon in a round-eye
shop.)
As for mutton stock...well, many people seem to find the strong flavor of
mutton to be objectionable. Can't make Scotch Broth without it, though,
so if you have a recipe for that, just leave out the barley. <g>
===
Dave Sacerdote
davesas@ntplx.net
Resist or Serve.
"I am so mighty, I do not have to kill you all." -- Flaming Carrot
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