Types of Stocks

Stock is a flavorful liquid. It involves simmering bones and vegetables. It's application isĀ a extraction of flavor from ingredients with a liquid base.

White Stock: A clear pale liquid that is made by simmering poultry, beef, or even fish bones.

Brown Stock: It is an amber liquid made by simmering poultry, beef, veal, and games bones which have been browned first.

Fumet: It is similar to fish stock, and it is highly flavored stock made with fish bones.

Court Bouillon: An organic vegetable broth used for poaching fish or vegetables.

Glace: A reduced stock with a jelly. It is made from brown stock, chicken stock, or fish stock.

Remouillage: A weak stock made from bones that have been used in preparation.

Bouillon: A liquid from simmering meats or vegetables. It is also referred to as a broth.

Jus: A lightly reduced stock used as a sauce for roasted meats.

Vegetable Stock: This is normally made from mirepoix, leeks, and turnips. Tomatoes, garlic, and seasoning is also added to flavor to darken the stock.

I think stock is an important part of cooking because it gives the food a good aroma, and color. It sets the foundation to build a flavor. Stocks give you the option of preparing quick dinner.

Made with Adobe Slate

Make your words and images move.

Get Slate

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.