Stocks By trevor hardin

A stock is a flavorful liquid made by gently simmering bones and or vegetables.This extracts the flavor , aroma , and color of the ingredients. stocks are also referred to as chefs building blocks. They are used to add flavor to other foods
White Stock a clear pale liquid made by simmering poultry beef or fish bones
Brown Stock amber color made buy poultry beef veal or game bones that have been browned first
Fumet very similar to fish stock high flavor made with fish bones
Court Bouillon vegetable broth used for poaching fish or vegetables
Bouillon/Broth the liquid that results from simmering meats or vegetables
Jus this is a rich slightly reduced stock used as a sauce for roasted meats
Glace sometimes referred to as glaze this is a reduced stock with a jelly like consistency
remouillage is a weak stock made from bones that have already been used in some other preparation.
Vegetable stock is usually made from mirepoix other seasoning might be added to given for flavor and color and if it has tomatoes you must strain with cheese cloth
I think that stocks are an important part of cooking you can add so many other flavors to the food you are cooking and give people a way better experience with your cooking

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