stocks jackie perez

what is a stock , what are its applicantS stock is a flavored liquid made by gently simmering bones. stock forms the basics of many dishes , particularly soups and sauces . when making stock it invloves simmering animal bones or meat , seafood , or veggietables in water , adding mirepoix or another aromatics for more flavor

white stock is made by clear, pale liquid made by simmering poultry, beef or fish bones

,brown stock is an amber liquid made by simmering poultry, beef , veal or game bones

fumet is very similiar to fish stock

Court Bouillon is an aromatic vegetable broth used for poaching fish or vegetables.

Bouillon/Broth is the liquid that results from simmering meats or vegetables.

Jus is a rich, lightly reduced stock used as a sauce for roasted meats.

Stock is everything in cooking, without it nothing can be done. If a persons stock is good then the rest of the work is easy. Making good stock is everything if you want to cook anything else. Stock is the foundation of cooking.

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