the nine types of stockIsaiah Lomeli 1-7-2017 Period: 4
A stock is a flavorful liquid made by gently simmering bones and/ or vegetables.
This is a clear, pale liquid made by simmering poultry, beef, or fish bones.
This is an amber liquid made by simmering poultry, beef, veal or game bones that have been browned first.
Very similar to fish to fish stock, this is a highly flavored stock made with fish bones.
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 is a stock that is made from bones that have already been used once to make a stock. The stock is weaker that the first stock and is sometimes called "second stock". It is sometimes used for water in making another stock or is reduced to make a glace.
This is a liquid that results from simmering meats vegetables, also referred to as broth.
This is a rich, lightly reduced stock used as a sauce for roasted meats.
Vegetable stock is a clear liquid made from boiling a variety of different vegetables and herbs. It is often used as a replacement for bouillon and other meat stocks, like chicken stock.