[CH] Re: A question about stocks
George Nelson (70431.3065@compuserve.com)
Wed, 10 Feb 1999 22:55:02 -0500
Pork stocks might be rare in U. S. cookbooks because pork does not seem
maintain a good flavor during the prolonged heating required to make a
stock. Re-warmed leftover pork has a greater tendency to develop an
unpleasant off-flavor than many other meats. Since the stock is an extract
from the meat, this same off-flavor can get into the stock.
Others have already pointed out it is possible to make a good pork stock,
and worthwhile to try. I have had good ones and not-so-good ones. The best
were those used immediately, refrigerated or given air-tight storage right
after preparation.
The richness is not easily blended with other foods in a soup, but chiles
make the best accompaniment! Pork stock is indispensable for a good chile
relleno broth.
George Nelson
70431.3065@compuserve.com