This is an example of a White stock.Soup stock made from veal or chicken without colored seasonings and often used in white sauce.The procedure for making white stock differs from that of brown stock mainly in that rather than roasting the bones beforehand, they are blanched instead. Blanching helps get rid of the impurities in the bones that can cloud the stock. Note that a white stock can be made using chicken bones, veal bones or beef bones.
This an example of a brown stock.Brown stocks are typically made with beef bones.The best types of bones to use are the knuckle/shank from veal, as they contain higher collagen content that produces the ever appealing gelatin look. By roasting the bones prior to making the stock, you get a deep, rich, dark brown color. The caramalization of the bones gives the stock its color and flavor.Brown stock is also the most difficult to make, as it not only requires the proper type of bones, the precise browning of said bones, and the 8-12 hour cooking times, but also a certain level of understanding about the process and desired outcome of the stock.
This is an example of a fish stockFish stock is derived from the bones of non-fatty fish.The preferable bones are that of the halibut, or if unavailable, other non-fatty flat fish. They are a snap to make, taking only 45 minutes, and are essential for dishes that showcase seafood as its main. Chowders fish stock
A variation of classic fish stock where the head and trim are used. This can produce a fatty and cloudy stock as opposed to solely bones
are a great use for stocks, as well as a poaching liquid for other fish. A Fish stock is clear with a pronounced fish flavor and very light body. There is a variation to the fish stock called.
This is an example of a vegetable stock vegetable stock is just as the name implies. It is a low-cost vegetarian stock used in soups with no meat, or as a flavor enhancer in place of water. A good vegetable stock should be clear and light-colored. There is no gelatin content due to no animal products used. Vegetable stock can be used in place of many meat-based stock recipes. It is very convenient when preparing vegetarian dishes or as a lighter, more healthful alternative when preparing sauces or soups. While many different types of vegetables can be used for stock making, more variety is not always better.
This is an example of a court bouillon.A court bouillon is an acidic cooking liquid that is not actually a stock. It is prepared in the same manner as a stock, so we will cover it in this section. A court bouillon is usually water with wine or vinegar, where vegetables and seasonings have been simmered to extract their flavors. It is excellent for poaching foods such as fish and shellfish. A court bouillon is best when it is prepared fresh
I could not find a picture for sauces but i did find information.We will only cover sauces briefly at this stage, as there is so much to learn about them in later articles. Sauces are generally derived from stocks and are thick, rich and full of flavor. There are 5 different sauces that we call the Mother sauces.
This is an example of a broth.A broth is a derivative of a stock that is created with numerous flavorings outside of the traditional flavor essences (Mirepoix for example). They will contain flavorings like salt, herbs, and other powerful flavoring agents as opposed to the subtle and neutral flavorings of traditional stocks. Broths are also made with meats rather than bones and this is the defining difference between the two products.