Stocks

Stock is a flavorful liquid made by gently simmering bones and/or vegetables.

Stock is a well flavored liquid that is prepared to add in many types of meals in cooking. Stock can be used for many dishes such as soup or sauces. It is basically forms the base of many foods. Making it includes simmering bones,vegetables,seafood,or meat in water or wine. Mirepoix or other aromatics can be used to give it more flavor.

Topic 1; White stock is a clear, pale liquid made by simmering poultry,beef, or fish bones.

white stock

Topic 2;Brown stock is is an amber liquid made by simmering poultry,beef ,veal, or game bones that have been browned first.

brown stock

Topic 3;Fumet is very similar to fish stock, it is a highly flavored stock made with fish bones.

fumet stock

Topic 4;Court Bouillon is a aromatic vegetable broth used for poaching fish or vegetables.

court bouillon

Topic 5;Glace which sometimes is referred to "glaze", is reduced stock with a jelly-like consistency, made from brown stock,chicken

glace stock

Topic 6;Remouillage is 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 stock

Topic 7;Bouillon is a liquid that results from simmering meats or vegetables: also referred to as broth.

bouillon stock

Topic 8;Jus is a rich, lightly reduced stock used as a sauce for roasted meats.

jus stock

Topic 9;Vegetable stock 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.

vegetable stock

Yes, I do think stocks are an important part of cooking because there are many qualities to it because it can be used for more than one item. Not only that but they are mostly the base to soups or sauce. Adding stock to dishes can give it more flavor and better taste and can help create the meal. So without stocks there wouldn't be particular soups or sauces which makes it an important part of cooking.

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