Stock Identification By: Pilar Gil

What is a stock? : A stock is a flavorful liquid made by gently simmering bones and/ or vegetables. Stocks can be used as a base for many soups and sauces. There are also different types of stocks; white stock, brown stock, Fumet, Court Bouillon, Glace, and Remouillage. Making a stock can be very time consuming but very rewarding if made properly.

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

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

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 the liquid used in a stock.

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 for flavor or darken the stock, but tomatoes must be strained with the cheesecloth or filter so that no seeds or skins get into the stock.

Summary: After everything i learned about stocks and the different types of stocks and their purposes, I think that stocks can be crucial to the taste of a soup or sauce. Stocks contain very unique flavors that can only come from combination of bones and vegetables. I think stocks are a very important part of cooking because it creates the base for a large amount of recipes for soups and sauces.

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