Topic 1: Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. The application for stocks are water, vegetables, meat, chicken, etc. Stock is a type of sauce or soup.

WHITE STOCK: this stock is Combine water, veal meat, veal bone, chicken, vegetables. salt in a stock pot. this stock is made Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion, carrots, parsley. Cover with water. Add salt and pepper.
BROWN STOCK: this is stock that you derive the majority of your sauces with. It is made by Roasting the bones in a oven, watch so they don't burn, just want them toasty brown not blackened. add water for each pound of bones. Add carrots, celery, onions. Bring the stock to a heavy simmer, uncovered, and cook.
FUMET STOCK: A highly flavored stock made with fish bones. this is made by adding water should just barely cover heads and bones. Add parsley, tarragon, bay leaf, and peppercorns. Bring liquid to a bare simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble.
COURT BOUILLON STOCK: This is a stock made from wine and vegetables, typically used in fish dishes. it is made by adding sea salt to thyme, bay leaf, cloves, peppercorns, onion, carrot, celery, parsley, milk, wine, lemon or vinegar.
GLACE STOCK:A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock. combine the Espagnole sauce, brown stock together, over heat. Bring up to a boil, reduce the heat and a simmer until the liquid reduces. Skim the liquid occasionally, for impurities. Season with salt and pepper.
REMOUILLAGE STOCK: A weak stock made from bones that have already been used in another preparation. It is sometimes used to replace water as the liquid used in a stock. It is made by water bones,
BOUILLON/BROTH: Broth or soup prepared from broth. It is made by mirepoix and aromatic herbs with either beef or poultry bones and/or with shrimp, or vegetables in boiling water. Fill a pot with water equal and broth.
JUS STOCK: Refers to meat dishes prepared or served together with a light gravy made from the juices. It is like the leftover from the meat like the water from the stock. it is made to be used to drizzle all over meat or chicken. It can be used as a dip also.

Topic 11: Yes i think stocks are important in cooking it is the essence of flavor dispersed into water. Stocks are the bases of almost everything we do. The ability to create delicious stocks will be your ticket to deep rich flavor.

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