stocks by erika rodriguez

White Stock

its clear , pale liquid made by simmering poultry beef or fish bones

its important to stocks because there are different tpye of stocks and they all taste different.

Brown Stock

An amber liquid made by simmering poultry beef , veal , or game bones that have been browned first.

another thing that this stock is importanrt is because this stock has flavors a lot of beef

Fumet

very similar to fish stock , its a highly flavored stock made with fish bones.

this stock has fish in it and other stuff that has to do with bones it has a high flavor taste.

Court Bouillon

A aromatic vegetable broth used for poaching fish or vegetables

Bouillon/Broth

liquid that results from simmering meats

Jus

A rich lightly reduced stock used as sauce

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