What is a stock?
A stock is a flavorful liquid made by gently simmering bones and/or vegetables, this extract the flavor, aroma, color, body and nutrients.
What are its applications?
To serve to flavor the soups in each one in specific, it serves for the texuta of the soup, the color and the aroma.
This is a clear, pale liquid made by simmering poultry, beef, or fish bones
This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned first.
Very similar to fish stock, this is a highly flavored stock made with fish bones.
This is an aromatic vegetable broth ised made with fish bones.
This is the 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
A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.
Do you think that stocks are an important part of cooking? Why?
I think if it is important, because each type of stock gives a different and special taste to the soup, and helps to taste better