Stock the different types

What is a stock?

  • A stock is often called a chef's building block. A stock is a flavorful liquid made by simmering bones and/or vegetables. Some stocks take up to 24 hours to properly cook. They form a base for many soups and sauces.

Brown stock:

  • This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned.

White stock:

  • This is a clear, pale liquid made by simmering poultry, beef, or fish bones.

Fumet:

  • Very similar to fish stock, that is a highly flavored stock made with fish bone.

Court bouillon:

  • This is an aromatic vegetable broth used for poaching fish or vegetables

Glace:

  • referred to as "glaze" this is a reduced stock with a jelly-like consistency,made from brown stock

Remouillage:

  • weak stock made from bones that have already been used in another prepreation

Bouillon:

  • liquid that results from simmering meats or vegetables also "broth"

Jus:

  • a rich stock used as a sauce for roasted meat.

Vegetable Stock:

  • usually made from mirepoix, turnips, garlic, and tomatoes ect.

Do you believe that stocks are important in cooking? Why?

  • Yes they are important to cooking because it gives food a lot of flavor. In food flavor matters. The flavor is the most important key in food.

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