Stock Sofia Azpeitia per 6

Stocks are chef's "building blocks." They form the base for many soups and sauces. A Stock is a flavored liquid made by gently simmering bones and / or vegetables. This extracts the flavor, aroma, color, body, and nutrients. Some stocks may take up to 24 hours to properly cook but stocks are one of the best ways to use vegetables, meat and fish trimming.

White Stock

This is clear, pale liquid made by simmering poultry, beef or fish bone.

Brown Stock

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

Fument

Very similar to fish stock, this is highly flavoured stock made with fish bone.

court bouillon

This is an aromatic broth used for poaching fish and vegetable.

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 used as the liquid used in the stock; remouillage is a french word for "rewetting"

Bouillon

This is the 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

I think stock is an important part of cooking because stock is the begging to many different recipes.

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