Stock: Meaning, Classification and Uses | Food Production
- Meaning of 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.
- Classification of Stock: The bones and vegetables are simmered to extract colour, flavour, aroma, and body of the resulting stock.
- Uses of Stock: Stocks are the base for any Western cooking. ...
Full Answer
What is stock in cooking?
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces.Making stock involves simmering animal bones or meat, seafood, or vegetables in water or wine, often for an extended period of time.
What is stock and how to make 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 vegetable stock used for?
Vegetable stock is used generally in vegetarian cooking and volutes. It is often used as a replacement for bouillon and other meat stocks, like chicken stock. Use approximately equal proportions of vegetables and water.
What is fish stock made of?
Fish stock is made with fish bones and finely chopped mirepoix. Fish stock should be cooked for 20–25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called "fish fumet.". In Japanese cooking, a fish and kelp stock called dashi is made by briefly (a few minutes) cooking skipjack tuna ( bonito)...
What does stock mean in food?
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.
What is stock in cooking example?
Stocks are rich, flavourful liquids used as a base for soups, sauces and other dishes. Usually produced by simmering meat, fish or poultry flesh and bones, vegetables and seasoning with liquid, there are several types of stocks: Brown stock – Beef or veal bones in lightly oiled roasting pan and browned in an oven.
What are the types of food stock?
There are four basic kinds of stock/fond: white stock (Fond Blanc), brown stock (Fond Brun), vegetable or neutral stock (Fond Maigre) and Fish Stock (Fume de Poisson).
What are the 4 types of stock in cooking?
Stock. At the highest level, classic culinary stocks can be categorized into four types: meat, poultry, fish, and vegetable. The French refer to stocks as the fond, or base, by which the foundation of a dish is developed.
How do you make a stock?
Points to rememberPlace chicken carcasses/bones into large pan and top with cold water. Heat to a gentle simmer and skim off any protein scum which rises up. ... Add vegetables and bouquet garni. ... Strain the stock, pour into a clean pan and boil fiercely to reduce the stock and intensify the flavour.
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.
How do you stock food?
How To Stock A Pantry For A Year [Steps And Food Lists]Prepare Your Pantry.Determine the amounts of food that you need.Get the right food, including: Dried Pasta and Grains. Rice. Dried Beans. Canned Vegetables And Fruits, Home-canned if possible. Canned Meats. Oils, Condiments, Spices. Dry Baking Supplies. Nut Butters & Nuts.
What is the difference between stock and soup?
A stock is not thought of as a finished product but as a base for other things such as sauces and soup. A traditional broth, on the other hand, is the liquid in which meat has been cooked. It has basically the same vegetables as stock, but it is usually seasoned.
What are the four main ingredients of stock?
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...
How do you make the best stock?
Good, clear stock is simmered slowly and gently. Once it boils, reduce the heat until bubbles bob lazily to the surface, then cover the pan. It won't need much attention, except a top-up with boiling water now and again. A slow cooker is perfect for this, and can be left all day to simmer, if you like.
What are the 6 ingredients in preparing stocks?
5 Ingredients to Add to Your StocksBones. Chicken and pork bones are often used in preparing stocks as they're easy to find. ... Vegetable scraps. If you've been throwing away scraps from tomatoes, onion peels, and the tops (or bottoms) of certain vegetables, stop. ... Apple cider vinegar. ... Something spicy. ... Herbs.
What are the different seasonings of stock?
10 herbs and spices for a well-stocked spice drawerBlack peppercorns. Pepper is a spice that's familiar to everyone. ... Ground cinnamon. A warm spice packed with antioxidants, cinnamon adds a touch of sweetness to dishes. ... Chili powder. ... Hot-red-chili flakes. ... Cumin. ... Ground ginger. ... Nutmeg. ... Smoked paprika.More items...•
Meaning of 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.
Classification of Stock
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.
Uses of Stock
Stocks are the base for any Western cooking. Most commonly, it is used to make soups and sauces; but the usage is not just limited to this. 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.
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.
Best food stocks to buy
The best food companies have strong brands that compel consumers to pay up for their products, and they also enjoy economies of scale that keep costs low. While there are many food stocks to choose from, not all of them belong in your portfolio. Here are a few that stand out as the best food stocks:
1. General Mills
Packaged food giant General Mills ( NYSE:GIS) owns a wide variety of well-known brands. The company’s brand portfolio includes Pillsbury, Cheerios, Haagen-Dazs, Progresso, Green Giant, Yoplait, and many others.
2. Tyson Foods
Heavily processed meat products will likely continue to be staples of U.S. diets. If you’re looking to invest in the meat industry, Tyson Foods ( NYSE:TSN) is a reasonable choice, especially if you want to bet on the continued consumption of meat.
3. Mondelez International
Like General Mills, Mondelez International ( NASDAQ:MDLZ) boasts a long list of well-known brands. These include Cadbury, Chips Ahoy!, Oreo, Philadelphia, Ritz, Wheat Thins, and many others. The company’s focus is on snack brands, and it sells products in more than 150 countries.
4. PepsiCo
PepsiCo ( NASDAQ:PEP) is another packaged food company with a large portfolio of leading brands. On the beverage side of the business, Pepsi, Mountain Dew, and Gatorade top the list. On the food side, Lay’s, Doritos, Quaker Oats, and Cheetos are just a few examples from the company’s portfolio.
Food industry sectors to watch
While General Mills, Tyson Foods, Mondelez International, and PepsiCo are great overall picks in the food industry, companies in more specialized sectors are worth a look as well. Here are a few categories to consider.
TSCDY, UTZ, and AAGH are top for value, growth, and momentum, respectively
Vidya is a seasoned financial expert with a strong understanding of fundamental and technical analysis. She is an experienced financial writer and editor and has worked at several equity research firms and investment banks. Vidya started her career at Merrill Lynch in private client services and has completed the Series 7 and 66 FINRA exams.
Best Value Food Stocks
These are the food stocks with the lowest 12-month trailing price-to-earnings (P/E) ratio. Because profits can be returned to shareholders in the form of dividends and buybacks, a low P/E ratio shows you’re paying less for each dollar of profit generated.
Fastest Growing Food Stocks
These are the food stocks with the highest year-over-year (YOY) sales growth for the most recent quarter. Rising sales can help investors identify companies that are able to grow revenue through organic or new ways, and find growing companies that have not yet reached profitability.
Food Stocks with the Most Momentum
These are the food stocks that had the highest total return over the last 12 months.
STOCKPILING FOOD STEP ONE: SET YOUR BUDGET
Before you run out and buy every BOGO item at the grocery store this week, put your credit card down and grab the calculator. Let's make a plan! The goal of stockpiling food is to help you prepare for the unexpected and to save money.
STOCKPILING FOOD 101: STORAGE
You've made the decision to start a stockpile, you've set your budget, and you're about to get your first haul. Now, where the heck should you store all this stuff?! We've put together a little food storage 101 for ya!
HOW TO FIND THE BEST DEALS FOR YOUR STOCKPILE
Alright, you've got your budget in order, and you've cleared out the space to store your food reserves. Time to go shopping! First, do your research. Here are some quick tips for finding the best deals:
FOODS TO INCLUDE IN YOUR STOCKPILE
You might be surprised to learn about some of the things you can freeze! There are so many hacks and tricks you can use to store leftovers and preserve fresh foods. But what are the must-have items for any shelf cooker's kitchen? Let's break it down by category:
GO FORTH AND STOCK UP
And there you have it! You're now well prepared to start stockpiling food for your family. Where will you shop for all these kitchen essentials? Comment below to let us know where you find your best grocery deals for stocking up.
Choosing Foods That Will Last
One important factor to consider is that you’re going to want to make sure that the foods that you select for your stockpile are foods that will last.
Tips for Stockpiling
Whether you’re preparing for a long winter or for a freak pandemic, being ready for anything is a key component of successful homesteading. Here are some tips to follow as you are beginning your stockpile.
Stockpiling Food Guide
In the event of a catastrophe, many people begin by stockpiling food and other emergency supplies.
Food Storage Made Easy
When it comes time to store your food stockpile, you'll need some food storage containers.
Food Storage Room
If you were to go to Google and ask “ What is a root cellar ” the first page you’d get is Wikipedia saying that a root cellar is “a structure, usually underground or partially underground, used for storage of vegetables, fruits, nuts, or other foods. “
Food Storage Recipes
Some people enjoy seeing a fully-stocked larder of delicious food that they gathered and preserved. It gives us confidence in what you're feeding your family, making the winter months less frightening.
Grocery Stores Shortages
There are a number of variables at play in the grocery shortages we’re seeing this year.
Current Food Shortages
Daniels says that meat and poultry are in short supply in many supermarkets. This is due to several factors, with manufacturing plant labor shortages causing most of the issues. Beef will likely see the most shortages because work in beef plants is more labor-intensive, according to Food Business News.
Why are shelves empty in 2022?
Dan DePodwin, AccuWeather Director of Forecast Operations, said that the snow and ice storms around the country are a big cause of shortages, though once things thaw out, that may subside—but don’t get too excited just yet.
Overview
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Preparation
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. 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. Stock made from bone…
Types
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 …
Stock versus broth
Many cooks and food writers use the terms broth and stock interchangeably. In 1974, James Beard wrote 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. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometim…
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 ginger could 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…
Bibliography
• Escoffier, Auguste (1903). Le Guide culinaire. Aide mémoire de cuisine pratique. Paris, France: Flammarion.
• Escoffier, A (1941). The Escoffier Cook Book. New York: Crown Publishers.
• Fannie Merritt Farmer (1896). The Boston Cooking-School Cook Book. Boston, Massachusetts: Little, Brown and Company.