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.
Stock
Flavorful liquid, used as base for sauces and soups
Examples
Beef bouillon
Beef stock
Cooking liquid made by simmering beef bones
Chicken stock
Savory cooking liquid made from chicken
Dashi
class of soup and cooking stock used in Japanese cuisines
Glace de viande
dark brown, gelatinous, flavouring agent used in food preparation
Merga
North African meat stock
Veal stock
Categories:
Seasoning
Also known as:
English:
soup stock
Wikidata ID:
Q3075310
Wikipedia title:
Stock (food)
References:
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