what is a stock culinary

What is stock in cooking?

Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water. They are based on meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and spices. Vegetable stocks are prepared with an assortment of produce, or intensely flavored with a single ingredient, such as mushrooms, …

What is stock and how is it made?

Jan 13, 2008 · 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 is the difference between cooking stock and brown stock?

Stock can be simply defined as a liquid which has been simmered for a long time in order to extract flavours from the ingredients used. Any type of liquid can be used to start a stock. In almost all the cases, water is the liquid medium used, but then certain stocks can be made using a combination of milk and water as well.

What is bone stock used for in cooking?

Feb 16, 2018 · Stock - In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. Most soups begin with a stock of some kind, and many sauces are based on a reduction.

What is a stock in culinary?

Stock or bouillon in French is the plain unclarified broth obtained from simmering meat and vegetables in water. It is used instead of plain water for cooking certain dishes, and for making soups and sauces.Apr 16, 2018

What is a stock culinary quizlet?

Stock. a clear, thin liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings.

What are the 4 essential parts of a stock?

Stocks contain four essential parts: a major flayoring ingredient, liquid, aro- matics, and mirepoix: The major flavoring ingredient consists of bones and trimmings for meat and fish stocks and vegetables for vegetable stock.

How do you degrease stock?

0:231:2560-Second Video Tips: 3 Easy Ways to De-Fat Stock - YouTubeYouTubeStart of suggested clipEnd of suggested clipEven a kitchen spoon will work you go in pick up just the fat on top and pour it off so it'll take aMoreEven a kitchen spoon will work you go in pick up just the fat on top and pour it off so it'll take a little bit of time but it works every time. So that's a good method.

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 ...

What is bouquet garni?

Bouquet garni: A bundle of herbs and aromatics tied with cooking twine. Both the sachet and the bouquet garni are tied to a length of cooking twine and added to the stockpot to simmer; the other end of the twine can be tied to the handle of the stockpot, making the sachet or bouquet garni easy to retrieve.

What is the best way to make gelatin?

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: 1 Tomato: Brown stocks use some sort of tomato product, usually tomato paste, which also adds color and flavor to the stock. 2 Wine: White stock and chicken stock sometimes use white wine, and fish stock almost always does.

Why is demilace so salty?

Because stock is often further reduced—like when making demi-glace, for instance—salting the stock would make the resulting demi-glace much too salty. It's better to make a habit of seasoning your sauces just before serving rather than salting your stock.

What is mirepoix used for?

Mirepoix: Aromatic Vegetables for Stock. Mirepoix (pronounced "MEER-pwah") is a combination of chopped carrots, celery, and onions used to add flavor and aroma to stocks. The usual proportions (by weight) for making mirepoix are: 50% onions. 25% carrots.

What is the role of acid in bone formation?

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:

Does cold water dissolve albumin?

Certain proteins, most notably albumin, will only dissolve in cold water—and albumin helps clarify a stock. Therefore, starting a stock with cold water helps release the albumin, producing a clearer stock.

What is ham stock?

Ham stock, common in Cajun cooking, is made from ham hocks. Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics. Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa.

What is remouillage in cooking?

Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses.

What is a mirepoix?

Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock.

What is the difference between fond blanc and fond brun?

Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting. Chicken is most commonly used for fond blanc, while beef or veal are most commonly used in fond brun .

What is dashi in Japanese cooking?

Dashi is a fish stock in Japanese cooking made by briefly cooking fish flakes called katsuobushi with kelp in nearly boiling water. Glace viande is stock, usually made from veal, that is highly concentrated by reduction. Ham stock, common in Cajun cooking, is made from ham hocks.

Is bone broth good for skin?

Many women use bone broth to keep their skin glo wing and soft. There is no scientific evidence to support many of the claims made for bone broth. A few small studies have found some possible benefits for chicken broth, such as the clearing of nasal passages.

Is broth the same as bouillon?

In 1974, James Beard wrote emphatically that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ.

What is stock in cooking?

Stock can be simply defined as a liquid which has been simmered for a long time in order to extract flavours from the ingredients used. Any type of liquid can be used to start a stock. In almost all the cases, water is the liquid medium used, but then certain stocks can be made using a combination of milk and water as well.

What is stock made of?

Stock is usually made from bones and vegetables. The types of bones used for a stock would depend upon the final usage of the stock. To prepare chicken stock one would use chicken bones only and similarly, to get lamb stock one has to use lamb bones and so on.

How long does it take to cook chicken stock?

Chicken stock requires three to four hours of simmering to extract out the flavours. Bones are porous in nature and hence, prolonged amount of cooking at lower temperatures is the best method of cooking stocks. Vegetables are again soft in nature so prolonged cooking would make the vegetables mushy and bitter as well.

What are brown and white stock made of?

Both white and brown stocks are made from bones and vegetables, however, the process followed for each one are slightly different. Many people think that white stocks are made from white meat and brown stocks from red; but this is not true. In case of white stock the bones are blanched’ to get rid of the impurities.

What is brown stock?

Brown Stock: In case of brown stocks, the bones and vegetables are roasted or caramelized. Tomato paste is used and it is also sautéed to get a deep brown colour. The colour of the brown stock should be amber colour. The shin bones of beef have the best flavours and hence, the most preferred for brown beef stocks.

What is the difference between white and brown stock?

White stocks are used in preparations of white sauces and clear soups, while brown stocks are used in brown sauces, red meat stews, and braised dishes. Stocks can also be used to prepare certain rice dishes such as paella and biryani. Refer to Table 8.1 for ratio of standard flavouring and spices used in stocks.

Why are bones and vegetables simmered?

The bones and vegetables are simmered to extract colour, flavour, aroma, and body of the resulting stock. The stocks are basically classified according to their colours. These are discussed below.

1. White stock (Fond Blanc)

White stock/fond is made with white meat or beef, veal bones, chicken carcasses, and aromatic vegetables.

3. Vegetable or Neutral stock (Fond de légume)

Is a neutral stock composed of vegetables and aromatic herbs sautéed gently in butter, then cooked in the liquid.

4. Fish Stock (Fume de Poisson)

Fish stock is categorised separately from the other basic stocks because of its limited usage.

What is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water

Stock - In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. Most soups begin with a stock of some kind, and many sauces are based on a reduction.

How long to cook leeks in olive oil?

Add the carrot, celery and leeks and sauté unit the leeks are slightly translucent about 3 -4 minutes.#N#Add the garlic, onion and mushrooms and sauté until the onion is slight translucent about 2 minutes.

What is stock in cooking?

Stock is the liquid—technically a “water extract” —that results from simmering animal bones, meat, and/or vegetables with water, often with the addition of aromatic herbs and spices. It makes up the base cooking liquid for soups, stews, and grains, but also is used in smaller amounts to flavor sauces and braised meats and vegetables.

How long to cook stock in pressure cooker?

Use an uncovered pot; you’ll have to cook it a lot longer than in a pressure cooker (about 8 hours for a meat-based stock), and due to evaporation in an open pot, you’ll have to adjust by adding more water throughout the process.

Is stock thicker than broth?

Traditionally stock is thicker than broth, since it’s made just from the animal bones—no actual meat—and requires longer cooking to become flavorful, during which time collagen is released from the bones, making stock thick and gelatinous. Confusingly, stock is also sometimes called bone broth and vegetable stock, which contains no bones at all, ...

What are the ingredients in stock?

Classically, a mirepoix includes onions, carrots, and celery. Then use a variety of bones and tendons, cut to expose as much surface area as possible; the gelatin from them imparts viscosity and flavor. Stocks are often made with roasted bones, a traditional approach that adds flavor and color, but if you find the roasted-bone flavor too strong, you can use brûléed, or burnt, onions, and tomatoes for color.

How long to cook bone broth in a slow cooker?

Cover with warm water so that bones are completely submerged by about an inch, and cook on low for 24 hours.

Can you make stock in an instant pot?

Pressure cooker: Making stock in a pressure cooker or Instant Pot will greatly reduce the amount of time it takes to create a flavorful stock, and because the ingredients are steamed, not simmered, in a pressure cooker, they give off fewer impurities.

What to use for stock?

Stocks are often made with roasted bones, a traditional approach that adds flavor and color, but if you find the roasted-bone flavor too strong, you can use brûléed, or burnt, onions, and tomatoes for color. During the cooking process, never let your stock come to a boil. Violent cooking will break down the chicken bones and mirepoix, ...

What is a broth?

A broth is basically a clear soup made by simmering meat and vegetables (or just vegetables for a vegetable broth). This, at first glance, seems to be the same as a stock.

Is broth the same as stock?

It is true that the terms broth and stock are often used interchangeably and it is not always clear there is a well-defined difference, but the generally accepted wisdom is that for a stock, bones and vegetables are simmered, rather than meat (excepting, of course, a vegetable stock).

What is consommé soup?

A consommé is a broth or stock that has been clarified and concentrated , making for a strong-flavored and perfectly clear soup that not only has a wonderful, concentrated flavor, but it is also beautiful to look at. Although many cooks hold that it is the clarification that makes a consommé, it is really the concentration that is most important.

What does "bouillon" mean in French?

Bouillon is a French way of saying broth, basically, and potage is a word for soups or “cooked in a pot.” 2. Willan, Anne. The Country Cooking of France. San Francisco: Chronicle, 2007. 3.

What is stock made of?

The most basic stock is made from bones, water, and mirepoix (a mixture of onions, carrots, and celery) that are slowly simmered over a long period of time. The extended cooking time gently draws flavor and coaxes collagen from bones. The collagen is what gives the stock its jiggly texture when chilled. Of course, there are many variations on ...

What is the difference between broth and stock?

The difference between stock and broth is in the bones. Stock is always cooked with bones, but not necessarily with meat. Broth on the other hand is technically any liquid that has meat cooked in it, which may or may not contain bones. The final result is a much thinner liquid than stock that doesn't gel when chilled.

Is broth a shortcut?

Finally, don't confuse stock or broth with bouillon cubes or granules. Those are highly concentrated versions of a broth that's used as a shortcut. Check out our collection of Broth and Stock Recipes.

Overview

Health claims

By early 2010s, "bone broth" had become a popular health food trend, due to the resurgence in popularity of dietary fat over sugar, and interest in "functional foods" to which "culinary medicinals" such as turmeric and gingercould be added. Bone broth bars, bone broth home delivery services, bone broth carts, and bone broth freezer packs grew in popularity in the United States. The fad was heightened by the 2014 book Nourishing Broth, in which authors Sally Fallon Morell and Kaa…

Preparation

Types

Stock versus broth

Bibliography