Stock (food)

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Stock is the preparation of a flavored liquid. It forms the basis of many dishes, especially soups and sauces. Making stock involves boiling bones or meat of animals, seafood, or vegetables in water or wine, adding mirepoix or other aromatics to taste.

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Traditionally, stock is made by boiling various materials in water. A newer approach is to use a pressure cooker. The materials may include some or all of the following:

Meat

The rest of the cooked meat, like the rest of the poultry carcasses, is often used with the bones of birds or joints. Fresh meat produces a superior broth, and a rich cut of connective tissue such as shins or shoulders of beef or veal is usually recommended, either alone or added in a lower proportion to cooked poultry residues, to provide richer and more stocked fresh. The recommended amount is a ratio of 1 part fresh meat to 2 parts water. Pigs, though a popular base for stocks in Chinese cuisine, are considered unsuitable for stocks in European cuisine because of their acidity (although the 19th century recipes for traditional consomme and aspicas include lightly sliced ​​ham), and goat meat are traditionally avoided because of the difficulty of avoiding strong stains which is strongly transmitted from fat.

BonesÃ,

Veal, beef, and chicken bones are most commonly used. The flavor of the stock comes from cartilage and other connective tissue, such as bone. The connective tissue has collagen in it, which will be converted into a gelatin that thickens the fluid. Stock made of bone needs to be boiled longer than meat made stock. The pressure of the cooking method shortens the time it takes to extract the taste from the bone.

Mirepoix

Mirepoix is ​​a combination of onions, carrots, celery, and sometimes other vegetables. Often, the less desirable portions of vegetables that may not be eaten (such as carrot peels and celery and leaf core) are used. The use of these parts is heavily dependent on the chef, as many do not appreciate the taste given by these passages.

Herbs and spices

The herbs and spices used depend on local availability and traditions. In classical cooking, the use of bouquet garni (or herbal bags) consisting of parsley, bay leaf, sprig of thyme, and possibly other ingredients, is common. These are often placed in sachet to make it easier to remove after stock is cooked.

Today, stocks available and stock cubes consisting of dried and compressed stock items are readily available. These are commonly known as bouillon cubes, as a cooking base in the US, or as Oxo stones in England, after a public stock cube brand is sold there.

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Stock versus broth

The difference between broth and broth is one of cultural terminology and colloquial language but certain definitions apply. Stock is a liquid produced by boiling raw material: the solid is removed, leaving a high-scented liquid. It produces a classic stock made of beef, veal, chicken, fish and vegetables.

The broth is different because it is a basic soup where bits of meat or fish flavoring, along with some vegetables, remain there. This is often made more substantial by adding starch such as rice, barley or beans.

Traditionally, broth contains some form of meat or fish; However, it is now acceptable to call vegetable soup strictly as broth.

Many cooks and food writers use the terms
and stocks alternately, and even when differences are made, they often vary from person to person. In 1974, James Beard wrote more emphatically that "they are all the same".

However, the traditional difference between broth and stock is that the stock is made primarily from animal bones, compared to meat, and therefore contains more gelatin, giving them a thicker texture. Another difference that sometimes is done is the broth is cooked longer than the broth and therefore has a stronger flavor. The third possible difference is that stocks are left unwarranted for use in other recipes, while salted broth and vice versa are seasoned and self-edible.

Bouillon is the French word for "broth", and is usually used as a synonym for it.

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Type

• chicken stock is usually cooked for several hours.
• The fish stock is made with finely minced fish bones and mirpoix. Stock fish should be cooked for 20-25 minutes - cooking over longer damages the taste. Concentrated fish feed is called "fumet fish." In Japanese cuisine, stocks of fish and seaweed called dashi are made briefly (a few minutes) of skipjack tuna (bonito) called katsuobushi in boiling water almost.
• Fond blanc , or white stock, made with raw bones and white mirpoix. Chicken bone is the most common to like blanc.
• Dark brown , or brown broth. Brown color is achieved by baking bones and mirepoix. It also adds a rich and full flavor. Ribs are the most commonly used type of favorite chocolate. Tomato paste is often added (sometimes the thin tomato paste is painted onto the bone). Acid in the paste helps break down connective tissue that helps speed up the formation of gelatin, and gives color to the stock.
• Glace viande is a stock made of bone, usually of veal, which is highly concentrated by subtraction.
• Ham Stock , common in Cajun cuisine, made of ham hocks.
• Juice is a low enriched and fortified fortified broth that is used as a sauce for grilled meats. Many of these begin with deglazing grilled pan, then reduce to achieve the desired rich flavor.
• Lamb stock is cooked for several hours. To make goat juice, start with chicken broth and neck and roasted lamb bones.
• Home stock is a Chinese specialty stock used primarily for boiled meat, seasoned with soy sauce, sugar, ginger, garlic and other aromatics.
• Prawn stock is made from boiled shrimp skin. It is used in Southeast Asian dishes like laksa.
• Veal stock is usually cooked for several hours.
• Vegetable stock is made only from vegetables.
• Remouillage is the second stock made of the same bone collection.

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Preparation

Some basic rules are usually prescribed for stock preparation:

• The ingredients of boiled stock start with cold water. Collagen from connective tissue and skin is denatured into gelatin through soft, long boiling, thickening of the stock.
• Stocks are boiled gently, with bubbles that just break the surface, and do not boil. If a broth is boiled, it will become cloudy.
• Salt is usually not added or just added a little to the stock, as most of the stock is reduced to make soup and sauce, and excessive salt will make the final dish too salty.
• Meat is added to the broth before the vegetables, and surface "junk" is reduced before additional ingredients are added.
• If the cook wants to get rid of the fat, once the broth is finished, it is cooled and the fat, which floats, separates and solidifies into a lump in the broth, which can be removed easily. â € <â € <
• Stocks can be frozen and stored indefinitely but fresher.
• The refrigerator saving period of a supply is three to four days, but supplies can be boiled at the end of this period and its life is extended by another three to four days. Stock can be stored for a long time in this way.

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See also

• Abgoosht
• Bouillon (broth)
• the Bouillon cube
• Bouillon (soup)
• Broth
• Primary shares
• Soup

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Bibliography

• Escoffier, Auguste (1903). Le culinaire Guide. Aide mÃÆ' Â © moire de cuisine pratique . Paris, France: Flammarion.
• Escoffier, A (1941). Cook Cook Escortier . New York, NY, USA: Crown Publishers.
• Fannie Merritt Farmer (1896). Cookbook Cooking School Boston . Boston, MA, USA: Little, Brown, and Company.
• Beck, Simone; Louisette Bertholle; Julia Child (1961). Mastering the French Cooking Arts . New York, NY, USA: Alfred A. Knopf. Ã,

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References

Source of the article : Wikipedia