What is a stock?What are its applications?A stock is a flavorful liquid made by gently simmering bones and/or vegetables.The stock extracts the flavor ,aroma ,color,body,and nutrients of the ingrdients.
Types of stocks
1.White stock:clear liquid made by simmering poultry,beef,or fish bones.
2.Brown stock:simmering poultry,beef,veal,or game bones that have browned first.
3.Fumet:highly flavored stock made with fish bones.
4.court bouillon:aromatic vegetable broth used for poaching fish or vegetables
5.Glace:reduced stock with a jelly-like consistency,made from brown stock,chicken stock,or fish stock
6.Remouillage:A stock that is made of bones that were once used to make a previous stock.
7.Bouillon:A broth or soup prepared by broth.
8.Jus:A gravy like juice from meat for meat.
9.Vegetable stock:A stock made up of vegtables.
Stocks are important.They are important for taste and cooking.We use them with soups and other things.Stocks are a big part of our daily lives and keep food culture alive.