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. ...
What is another name for stock in cooking?
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 stock and how is it made?
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 the difference between cooking stock and brown stock?
What is bone stock used for in cooking?
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 the difference between stock and broth?
Though their ingredients are largely the same, there is a difference between them. Stock is made from bones, while broth is made mostly from meat or vegetables. Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful.Jun 15, 2017
Is Bouillon the same as stock?
BOUILLON is stock or broth that's been dehydrated. STOCK is rich and unseasoned. BROTH is rich and definitely seasoned.Oct 11, 2019
What's the difference between stock and bouillon?
shelf-stable carton. Per its name, stock is made with bones, while broth is made with meat or cooked vegetables. Better Than Bouillon is a concentrated paste made of cooked meat or vegetables that you dilute with boiling water in whatever quantity you'd like, and it can stay good for months in the fridge.Jan 29, 2018
White Stock vs. Brown Stock
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.
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.
Cold Water for Clearer Stock
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.
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:
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:
Flavorings and Aromatics
Small amounts of herbs, spices, and additional aromatics (above and beyond the mirepoix) can be added to stock, using one of two methods:
Seasoning Stock
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.
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.
About Stocks
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.
Basic Ingredients
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.
Ratios for Stocks
Stocks are gently simmered, never boiled, to extract their flavors. They must be started in cold water to gently open and release impurities, caused by proteins in the meat and bones to rise to the top and be easily skimmed from the surface.
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 gelatinthat 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 pastebefore roasting. Chicken is most commonly used for fond blanc, while …
Stock versus broth
Stock (food)
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…
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.