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The trick with stock is to roast the bones first to get some caramelized flavor going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time. With beef stock, it helps to include some beef scraps or stew meat, as well as aromatic vegetables and herbs.
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.
Stocks are commonly grouped based on ownership rights, with the two main categories being common stocks and preferred stocks. This classification highlights the different rights and privileges associated with each type of share ownership.
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.
Take some beef or chicken bones, roast them until golden brown with some chopped, onion, carrots & celery. Put in a stock pot & fill with water. Simmer for a few hours. Discard bones & vegetables. Chill liquid. Next day skim fat & cloudy liquid off top. It is now ready for your recipe.
A court bouillon is made by simmering vegetables and seasonings in water and an acidic liquid such as vinegar or wine. It is used to poach fish or vegetables. The quality of a stock is judged by four characteristics: body, flavor, clarity and color.
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).
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.
The terms ``broth'' and ``stock'' are often used interchangeably, and so are the ingredients themselves. For example, if a recipe calls for stock but you only have broth, go ahead and use broth. Same goes for the opposite: you can use stock instead of broth if that's what you have on hand.
The basic ratio for a good stock is 100% water, 50% bones and 10% mirepoix. To make it a rich stock you need to roast the bones and I like to bump the bones up to about 60% and the mirpoix to 15%. As in all brown stocks you would add a bit of tomato product too.
