STOCKS by Daniel Rivera

stocks are often called a chef's building blocks and are used to make different types of soups and sauces the essential parts of of a stock is mirepoix a liquid

white stocks: consists of POULTRY beef or fish bones

brown stocks: this stock consist of an amber liquid made by simmering poultry, beef, veal, or game bines that have been browned first

fumet: this stock fish stock this is a highly flavored stock

court BOUILLON:an aromatic vegetable broth used for poaching or vegetables

bouillon broth:it's a liquid that results from simmering meats or vegetable also referred to as broth

jus:rich lighly reduced stock used as a sauce for roasted meats

glace:is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze.

Remouillage:is a stock that is made from bones that have already been used once to make a stock. The stock is weaker that the first stock and is sometimes called "second stock". It is sometimes used for water in making another stock or is reduced to make a glace.

vegetable Stock: made with many different types of vegetables CONSISTING of mirepoix, leeks,turnips tomatoes,garlic and seasoning may also be added to add color.

I believe that stocks are an important part of humanity. they allow a cook to make many different things from i, from soups to sauce.

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