[Sca-cooks] Korean food (Was: HOW YOU KNOW YOU'VE BEEN ...)

[Seton1355 at aol.com]

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Sometimes when I make a chicken soup, the broth is wonderful and the chicken
meat was <bleh>. I wondered what I did wrong.  Seems I was looking at it from
the wrong angle.
Thanks Master A.
Phillipa

> , you get a
> good stock by extracting almost _all_ of the flavor from the solids.
> I know some people like to boil chicken parts for soup and then
> include the meat, but in a really fine stock this is usually pretty
> pointless.
>