What is a stock? What are its applications?
A stock is flavorful liquid made by gently simmering bones and or vegetables. It is a method of making soups and sauces. Stocks include a major flavoring ingredient, a liquid (water), mirepoix, and aromatics.
- White Stock: A clear, pale liquid made by simmering poultry, beef, or fish bones
- Brown Stock: This is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned before.
- Fumet: Very similar to fish stock, this is 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 liquid used in a stock; french work for ´rewetting´.
- Bouillon: This is a liquid that results from simmering meats or vegetables, also referred 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 seasoning may also be added to flavor or darken the stock, but tomatoes must be strained with a cheesecloth or filter so that no seeds or skins get into the stock
Do you think that stocks are an important part of cooking? Why?
Yes, because they're a like "universal" thing. You can make anything that starts off as a stock. Sauces, soups, and much more start off with a stock.