STOCKS And its type

Stock is a flavorful liquid cui. It is the basis of many dishes, such as soups and sauces. stock is made by simmering animal bones, seafood, or vegetables in water, and also adding mirepoix or other aromatics that gives more flavor. Stocks are also used for roasting and poaching meats.


White Stock: This is a clear, pale liquid made by simmering poultry, beef, or fish bones.
Brown stock: This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned (roasted) first.
Fumet stock: This stock is very similar to a fish stock, it is highly flavored stock made with fishbones.
Court bouillon: This is an aromatic vegetable broth used for poaching fish or vegetables.
Glace Stock: sometimes reffered to as "glaze" this is a reduced stock with a jelly like consistency, made from brown stock, chicken stock, or fish stock.
Remouillage: a stock that is made from bones that have already been used once to make a stock. The stock is weaker that the first stock and is sometimes called "second stock". It is sometimes used for water in making another stock or is reduced to make a glace.
Bouillon: this broth is usually made by the simmering of mirepoix and aromatic herbs with either beef, veal, or poultry bones or with shrimp, or vegetables in boiling water.
Jus Stock: This is a rich, lightly reduced stock used as a sauce for roasted meats.
Vegetable Stock: This stock is usually made from mirepoix, leeks and turnips, Tomatoes, garlics, and seasoning may also be added to flavoe or darken the stock.

In my personal opinion, stock is really important in culinary world because of the following reasons. Stock is often referred as "base" because it is involved in almost all cooking to add flavor. Also stock is one of the most important base material that creates the deep and rich flavor. Without using stock, most food will taste plain which would makes this world less fun. stock is important.

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