Stock - Ingredients, Substitutions and Equivalents

Cooking Dictionary - Ingredients Substitutions and Equivalents
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		Stock 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. Read More basicstocks.htm Ingredient Substitutions 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.

		Recipes
		Basic BEST Chicken Stock
		Basic Cooking Stocks
		Black Beans with Cotija Cheese

		More Links To Recipes and Information
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