Stock is a flavorful liquid made by gently simmering and/or vegetables. The stocks were often called the chef's building blocks. There are nine types of stocks is white stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock.
White stock is a flavored liquid preparation. brown stock is one of the basic stocks in French cuisine. Funnet is made with fish bones, fish heads, and finely chopped mirepoix. Court bouillon is an aromatic vegetable broth used for poaching or vegetable. Bouillon is a liquid that results from simmering meats or vegetables. Jus is a rich, lighly reduced stock used as a sauce for roasted meats. Vegetables stock is forms the basis of many dishes, particularly soups and sauces. Glace is a smooth and highly polished. Remouillage is a stock that is made from bones that already been used once to make a stock.
Yes, stocks are important part of cooking because they use with vegetables and simmering bones.Stocks have 9 types of stocks and a flavorful liquid made by gently simmering bones and/or vegetables. They are often called the chef's "building blocks." They form the base for many soups and sauces.