Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces.
4 Types of Basic Stock Used in Cooking
A stock is a flavourful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavour, ...
Stock (food)
A stock is made by simmering animal bones and/or meat, fish, or vegetables in water and/or wine. mirepoix or other aromatics are added for more flavour.
Fundamentals of Stocks and Broths
At the highest level, classic culinary stocks can be categorized into four types: meat, poultry, fish, and vegetable. The French refer to stocks as the fond, or ...
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About Stocks
Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water.