Stocks Aryana garcia

Stocks are flavorful liquid made by gently simmering bones and/or vegetables. This extracts the flavor, aroma, color, body, and nutrients of the ingredients. Some stocks may take up to 24 hours to properly cook, but stocks are one of the most cost effective ways to use vegetables, meats, and fish bones.

White Stock: this is a clear pale liquid that is made by simmering poultry, beef, or fish bones.

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

Fumet: Very similar to fish stock, this is a highly flavored stock made with fish bones.

Court Bouillon: This is an aromatic vegetable broth used for poaching fish or vegetables.

Glace: Sometimes referred to as "glaze" this is a reduced stock with a jelly like consistency made from brown stock, chicken stock, or fish stock.

Remouillage: This is a 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 is a French word for "rewetting"

Bouillon: this is a liquid that results from simmering meats or vegetables; also referredĀ to as broth

Jus: This is a rich lightly reduced stock used as a sauce for roasted meats

Vegetable Stock: This is usually made from mirepoix, leeks, and turnips, tomatoes, garlic and seasonings may also be added to add flavor or darken the stock. Tomatoes but be strained with a cheesecloth or filter so that no seeds or skin gets into the stock. This is referred to as a tomato concasse. A chef may add vegetables or a large amount or a particular vegetable such as mushroom for mushroom stock.

In my opinion stocks are an important part of cooking because they give food such a rich flavor. They seem to be easy to make too.


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