What is a stock?
A stock is a flavorful liquid made by gently simmering bones and/or vegetables. It's concludes to have flavor, aroma, color, body, and nutrients of the ingredients. stocks may take up to 24hrs to properly cook, but stocks are one of the most cost-effective ways to use vegetables, meats, and fish trimmings.
What are the 9 types of stocks?
A white stock is a clear, pale liquid made by simmering poultry, beef, or fish bones.
A brown stock is amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.
A fumet is very similar to fish stock, this is a highly flavored stock made with fish bones.
A court bouillon is an aromatic vegetable broth used for poaching fish or vegetables.
A glace is sometimes referred to as "glaze," this is a reduced stock with a jelly like consistency, made from brown stock, chicken stock, or fish stock.
This is a weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock; remouillage is the french word for "rewetting."
This is a liquid that results from simmering meats or vegetables; also referred to as broth
This is a rich, lightly reduced stock used as a sauce for roasted meats.
This is usually made from mirepoix, leeks and turnips. Tomatoes, garlic, and seasonings may also be added to flavor or darken the stock, but tomatoes must be strained with a cheesecloth or filter so that no seeds or skins get into the stock. This is referred to as tomato concassé. A chef might roast the vegetables or add a large amount of a particular vegetable, such as mushrooms for a mushroom stock.
Do you think that stocks are an important part of cooking? Why?
Yes, I believe that stocks are an important concept in cooking. Because it widens the varieties of cooking and foods to come. Bringing a bunch of flavor, unique ways to bring upon this from cooking to an hour to 24 hours.