What is the main ingredient in stock?
-Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and, occasionally, lamb, pork, ham, and game. -Vegetable stocks, an exception, draw their flavor entirely from vegetables.
What do all stocks derive their flavor from?
a. All stocks derive their flavor from bones. b. Bones from lean white fish make the best fish stock. c. Fumet is a flavorful veal stock often made with wine. d. Th color of a brown stock comes from a well cooked roux.
What are the different types of stock in cooking?
Stocks are divided into two categories: White stocks are used as the base for velouté sauce and various derivative sauces like allemande and suprême sauces. Brown stocks are used for making demi-glace and its derivatives, such as bordelaise and sauce Robert.
What are the basic steps in making stock?
The Basics of Making Stock 1 White Stock vs. Brown Stock. ... 2 Bones for Making Stock. Bones contain collagen, which when simmered forms gelatin. ... 3 Cold Water for Clearer Stock. ... 4 Mirepoix: Aromatic Vegetables for Stock. ... 5 The Role of Acid in Making Stock. ... 6 Flavorings and Aromatics. ... 7 Seasoning Stock. ... 8 Freezing Stock. ...
What are the 4 main ingredients of stocks?
Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix:The major flavoring ingredient consists of bones and trimmings for meat and fish stocks and vegetables for vegetable stock.The liquid most often used in making stock is water.More items...
What is the main ingredient in cooking stock?
The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid.
What are the basic ingredients for a good broth quizlet?
A foundational thin liquid, made by simmering vegetables, meat or fish, and other seasoning ingredients in water. The stock often is strained....The stock often is strained.Seasonings (thyme, parsley, etc)Mirepoix (carrots, celery, onions)Meat/vegetables (chicken drums great collagen)Water (or other also is needed)
What is the essential part of the stock?
Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix. There are many types of stock, including white stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock.
What are the ingredients of stock?
Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.
What is stock made of?
Stock Is Thicker and Takes Longer to Make Unlike broth, stock is based on bones rather than meat. It is made by boiling bones or cartilage in water for many hours, which allows the bone marrow and collagen to be released. This gives stock a thicker, more gelatinous consistency than broth.
What is the mixture of ingredients used to clarify a stock called?
The mixture of ingredients we use to clarify a stock is called the clearmeat or the clarification. Lean ground meat is one of the major sources of protein that enables the clear-meat to do its job. It also contributes flavor to the consommé.
What element of a stock is the most important?
the nourishing elementThe most important ingredient in a stock is the nourishing element.
How is white stock made?
White stock is a flavorful liquid made by simmering bones, vegetables, and aromatics. It is almost perfectly clear and light in flavor, which makes it ideal for very light dishes. Unlike brown stock, this one uses the process of blanching bones to remove impurities instead of roasting them.
What are the 3 main ingredients in stock?
The basic ingredients of a vegetable stock are vegetable, herbs and spices.
How do you prepare stocks?
To cook the stock, cover the bones and veggies with enough cold water to cover everything by about 2 inches. Slowly bring the stock to a simmer over medium heat. As the stock heats up, skim the surface periodically to remove any fat and impurities. Cook the stock for approximately 4 to 6 hours.
What are the 4 types of stocks?
Here are four types of stocks that every savvy investor should own for a balanced hand.Growth stocks. These are the shares you buy for capital growth, rather than dividends. ... Dividend aka yield stocks. ... New issues. ... Defensive stocks. ... Strategy or Stock Picking?
When can scraps be used in stock?
Scraps may be used in stocks if they are clean, wholesome, and appropriate to the stock being made.
What makes stock cloudy?
Starchy vegetables, such as potatoes, sweet potatoes, and winter squash, make a stock cloudy.
Can ingredients be changed to suit different recipes?
The ingredients can be changed to suit different recipes.
Is it better to save trimmings or throw them into stock?
It's better to save trimmings and use them in a planned way than to throw them into the stock randomly.
Can butter be used for stock?
Butter can be used for stocks if it's not necessary to avoid all animal products.
What is the role of acid in making stock?
The Role of Acid in Making Stock. Acid helps to break down the cartilage and other connective tissues in bones, thus accelerating the formation of gelatin. The acid products used are generally one or another of the following: Tomato: Brown stocks use some sort of tomato product, usually tomato paste, which also adds color and flavor to the stock.
What bones are used in stock?
Bones for Making Stock. Bones contain collagen, which when simmered forms gelatin. The more gelatin there is in the stock, the more body it will have. When chilled, a good stock should actually solidify. Types of bones that are naturally high in cartilage include: So-called "knucklebones", found in the large joints.
What is a Sachet d'Epices?
Sachet d'epices: A small cheesecloth sack of dried and fresh herbs and spices.
Why do you need cold water to make stock?
Therefore, starting a stock with cold water helps release the albumin, producing a clearer stock. Because much of the process of making stock comes down to removing impurities, ...
What is brown stock?
Brown stocks are used for making demi-glace and its derivatives, such as bordelaise and sauce Robert. Note that beef or veal bones can be used for either white or brown stocks: When making white stock, the bones are blanched first, or quickly boiled, then drained and rinsed, before simmering . For brown stock, the bones are roasted ...
Can you thaw stock in a glass jar?
Wide-mouthed glass jars or containers: Glass eliminates the worry about toxins in plastic, and you can thaw the stock right in the glass jar, loosely covered, in the microwave. Ice cube trays: These are useful when you need just a small portion of stock, such as for deglazing. Read More.
Can you use filtered water for stock?
Because much of the process of making stock comes down to removing impurities, it is best to use filtered water whenever possible. If you don't have a home water filtration system, an activated charcoal pitcher is fine.