Basic Cooking Stocks
A fresh, rich stock will add depth and flavor to your recipe.
While a good stock takes simmering time it really does not require a lot of your work time. Stocks come in various forms the most common being, vegetable, chicken, meat (beef, veal, poultry) and fish.
Stock - In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. Most soups begin with a stock of some kind, and many sauces are based on a reduction.
Brown Stock -A brown stock is made by browning bones, vegetables and other ingredients before they're cooked in the liquid.
Reduction -Culinarily, to boil a liquid (usually stock, wine or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst
Many stocks use excess vegetable trimmings and meat scraps that might otherwise end up in the compost pile or garbage. Good quality purchased stocks are expensive in comparison and the less quality stocks can't compare to the fresh. Saving trimmings for stock is good for your household budget and for the environment too
Club Sauce - Online resource for all types of stocks, sauces, demi glaze (demi-glace) barbecue, roasting, grilling, condiments, jams, Asian stir fry, seasonings, rubs, for the home chef as well as for the professional.
Manischewitz - One of the best brands of canned chicken broth. Available in the Jewish section of most major grocery stores.
Refrigerate - Refer to the specific stock but in general keep fresh stock refrigerated for up to 3 days.
Freeze - Place stock in containers that suit the size of your average need. Usually 1 cup is a good size. Use proper freezer quality containers. For best quality use within one month.