About Stocks — The Culinary Pro (2024)

FAQs

About Stocks — The Culinary Pro? ›

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.

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.

They are concentrated in flavor, add richness, smoothness, and enhance any dish. 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.

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). The classifications refer to the contents and method used to prepare the stock, not necessarily to color.

Stocks are most associated with French cuisine, as they were refined in the early kitchens in modern France. Stocks were cooked down, removing water from the stock and leaving behind collagen rich gelatins which were used for garnishes and for preservation of other foods.

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.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Compared with broth, stock contains more carbohydrates and fat, as well as more vitamins and minerals. It may help with improved sleep, weight loss, joint protection, and gut health.

It is used to poach fish or vegetables. The quality of a stock is judged by four characteristics: body, flavor, clarity and color. Body develops when collagen proteins dissolve in protein - based stock. Vegetable stocks have less body than meat stocks because they lack animal p rote in.

What must you not do when cooking stock? ›

Heat the stock up over a medium high heat. Use cold water, not hot as hot water will melt the fat in the bones immediately and cloud the stock. With cold, the fat and impurities that escape from the bones will coagulate slowly which makes it easier to skim. Slow, gentle simmering is the secret to a fine stock.

Cooking stock is important because they contain concentrated flavor. The stock also adds richness and smoothness. It also enhances any dish. Stock or bouillon in French describes the plain, pure broth obtained from simmering vegetables or meat in water.

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.

Stocks are often called the chef's “building blocks.” They form the base for many soups and sauces.

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.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Game stock, made the classic way

A beautiful seasonal stock perfect for game braises, venison stews or pheasant casseroles and rich, deep sauces to give a more rounded flavour to complement your game recipes.

What Is Fish Stock? Fish stock is a flavorful broth made from fish bones, heads, and other trimmings, that provides the base for many dishes such as chowder, paella, and bouillabaisse. It is simmered for a shorter time than beef or chicken stock to capture its light and fresh flavors.