About Stocks — The Culinary Pro (2024)

FAQs

What is the culinary use of stocks? ›

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.

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 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.

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.

It is used to poach fish or vegetables. The quality of a stock is judged by four characteristics: body, flavor, clarity and color.

Generally, store-bought stock contains more vitamins and minerals per cup than store-bought broth. It contains more than double the electrolytes, and is a good source of potassium. It is higher in protein, carbohydrates, fat and calories containing 86 calories per cup versus 15 calories found in broth.

Broth, also known as bouillon (French pronunciation: [bu. jɔ̃]), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces.

Stocks are often called the chef's “building blocks.” They form the base for many soups and sauces. There are many types of stock: White stock, brown stock, fumet, court bouillon, glace, remouillage, bouillon, jus, and vegetable stock.

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.

What do you use stocks for cooking? ›

Stock is a mixture of boiled or simmered ingredients that typically include animal bones, meats, vegetables, and possibly a small amount of salt. Stocks are often used as a base for foods such as soups, stews, sauces, and gravies. Raw bones and meat may be used.

A stock is a financial instrument which represents partial ownership of a corporation. Stocks are issued by companies in units called shares. Investors who buy the shares help the company raise funds, and in return the shareholder shares in the companies assets and profits.

[] Preparing stocks symbolizes to your cooks and your guests that you care about the all-important foundations of good cooking. Stocks, after all, are the backbone of quality soups, sauces, and braising liquids. There are few other flavoring components that have such a dramatic impact on the quality of finished dishes.

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.