Maximum of two (2) sentences
1. What is stock in cookery?
2. What are the ingredients needed in making stock?
3. What are the different classifications of stock?
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Maximum of two (2) sentences
1. What is stock in cookery?
2. What are the ingredients needed in making stock?
3. What are the different classifications of stock?
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1.Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.
2.Bones: Beef and chicken bones are most commonly used; fish is also common.
Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock.
Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock.
Herbs and spices: The herbs and spices used depend on availability and local traditions.
3.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.
Fumet: A highly flavored stock made with fish bones.
Court bouillon: An aromatic vegetable broth.
Glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.
Remouillage: 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.
Bouillon: The liquid that results from simmering meats or vegetables; also referred to as broth.