What is a Stock?
Stocks play a very important part in the culinary world as the basis for soups, sauces and more. A well-made stock can pack your dishes with a punch of rich, deep flavour that sets it far apart from watery stocks and store-bought granules, and it's easier than you might think.
Stocks (or fond in french) is one of the foundations of professional cooking, whether simmering tender chicken and noodles for a comforting bowl of soup, or want a thick, rich sauce for your meat and potatoes. Stocks are essential, and important to get as much flavour our of your ingredients as possible.
A stock is an essence created by simmering ingredients in water for a long period of time to draw out the flavours. There are many stock varieties all over the world, but for now, I will stick with the basic four types of stock:
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You can make light stocks from any meat type, cutoff and carcass. The process is the same, but avoid adding salt as it can reduce and become too salty later on, and avoid adding strong herbs to keep the stock neutral. It can always be flavoured and customized later on. Stocks can be frozen up to a year.
When making fish stock, the cooking time is very short. Therefore, vegetables should be cut finely to extract as much flavour in that short period of time as possible. The stock is cooked only for a short time so that the bitter taste in the fish bones don't become brittle and break up in the stock, or leak bitterness into it.
Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!