Stock Identification

What is a stock?: Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor. The difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the liquid produced by simmering raw ingredients: solids are removed, leaving a highly flavored liquid. This yields classic stock as made from beef, veal, chicken, fish and vegetables.

Court Bouillon: aromatic vegetable broth

Fumet: highly flavored stock made of fish bones

Glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.

Remoulliage: A weak stock made from bones that have already been used in another preparation. It is sometimes used to replace water as the liquid used in a stock.

Boullion: The liquid that results from simmering meats or vegetables; also referred to as broth.

White stock: A clear, pale liquid made by simmering poultry, beef, or fish bones.

brown stock: An amber liquid made by first browning/roasting poultry, beef, veal, or game bones.

What makes stocks important: The difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the liquid produced by simmering raw ingredients: solids are removed, leaving a highly flavored liquid. This yields classic stock as made from beef, veal, chicken, fish and vegetables.

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