Stock A flavored liquid that is made by simmering bones/vegetables by adding mirepoix or aromatics to add flavor.

Left Picture White Stock: A clear, pale liquid made by simmering poultry, beef, or fish bones

Middle Picture Brown Stock: A amber liquid made by simmering poultry, beef, veal, or game bones that have been browned.

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

Left-Top Court Bouillon:Is an aromatic vegetable broth used for poaching fish or vegetables

Left-Bottom Bouillon/Broth:Is a liquid that results from simmering meats or vegetables; also referred to as broth

Right Jus:Is a rich, lightly reduced stock used as sauce for roasted meats

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

Right 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.

Remouillage: This a weak stock made from bones that have already used in another preparation, sometimes used to replace water as the liquid used in stock; remouillage is the French word for "rewetting."

Stocks are important in cooking because they give off a rich flavor. They’re meant to give off that flavor in food. They're also important in cooking. They are also want we use, like in soups.

Made with Adobe Slate

Make your words and images move.

Get Slate

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.