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.
This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned.
This is a clear, pale liquid made by simmering poultry, beef, or fish bones.
Very similar to fish stock, that is a highly flavored stock made with fish bone.
This is an aromatic vegetable broth used for poaching fish or vegetables
referred to as "glaze" this is a reduced stock with a jelly-like consistency,made from brown stock
weak stock made from bones that have already been used in another prepreation
liquid that results from simmering meats or vegetables also "broth"
a rich stock used as a sauce for roasted meat.
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.