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Stock

Other names: chicken stock, veal stock, beef stock, fish stock, vegetable stock

A liquid derrived from meats, fish or vegetables and is used as a base for soups and sauces. Common stocks include veal, fish, vegeteable, beef and chicken.
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Substitute for stock

Most stocks are interchangable, substitute vegetable stock for any recipe calling for a meat stock. Be aware, stocks can overpower delicate flavors. Water or can be also be used in place of stock.

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More Terms From This Category

Broths, Stocks, Gravies
Beef Bouillon granules Beef Bouillon granules
Concentrated beef stock which is then dried and ground into granulated form. ...
Bouillon Bouillon
A broth made by cooking meats, vegetables or fish with water. The resulting ...
Bouillon cubes Bouillon cubes
A highly concentrated soup or broth flavoring compressed into a cube. The product ...
Bouillon, soup base Bouillon, soup base
A concentrated product made from vegetables, meats or seafood. The thick concentrate ...
Broth, beef or chicken Broth, beef or chicken
Brown roux Brown roux
Brown roux, pronounced [ROO] is used to thicken a sauce and provide a rich ...
Chicken Bouillon granules Chicken Bouillon granules
Concentrated chicken stock which is then dried and ground into granulated form. ...
Chicken broth Chicken broth
A liquid typically rendered from simmer chicken along with aromatic vegetables ...
Condensed beef broth Condensed beef broth
Beef broth which has been reduced down so it is stronger than regular strength ...
Consommé Consomme
A broth made from fish or meat which is clarified to produce a clear soup which ...
 
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Life is a banquet, and most poor suckers are starving.