I'm sort of starting to get used to the new look of the forums. Tonight I made some soup based on the oodles of turkey stock I made from the remains of the Christmas feasts with the family. It was a nice, rich reddish brown color, reminiscient of some of the heavier bodied red ales we used to brew. And quite clear, no cloudiness. On another thread regarding boiling and simmering there has been some talk of making stock. Bringing a stock to a boil then reducing the heat tends to make it cloudy. On the days I make my stock I usually have the time to bring it up to a simmering steep without hitting a boil. But is there really any detecable difference in flavor between a clear stock and a slightly cloudy one, or is it all cosmetics? And while we're at it, what's the difference between a stock and a broth /img/vbsmilies/smilies/lol.gif mjb.