A stock is an extract from cooking meat bones and/ or fish bones and/ or vegetables in water. There are many different uses for a stock, such as sauces, soups, braises, consommé’s and aspics.There are five different types of stocks
A white stock - made with blanched veal or beef bones, along with a mirepoix (a mirepoix is a rough chop of stewing vegetables, such as onions, carrots, celery, and sometimes leek.
A chicken (white) stoke - made with chicken bones, along with a mirepoix.
A brown stock - made with chicken or beef bones and vegetables. The different between a brown stock and a white stock is for a brown stock, you first brown the bones and mirepoix in the oven, and then tomato paste is added and cooked longer.
A fish stock - made with fish bones, along with a mirepoix.
And lastly, a vegetable stock - a vegetable stock is made when meat is not desired. Although, a vegetable stock is quick and easy, it is, however, the lightest of stocks and therefore generally not used for sauces.
Are there more stocks than these because I've hear of a lamb stock
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