Stock is a flavoured liquid. It forms the basis of many dishes, particularly soups and sauces. Stock is prepared by simmering various ingredients in water, including some or all of the following: For other uses, see Soup (disambiguation). ... For other uses, see Sauce (disambiguation). ...

• Bones.
  • Veal, beef, and chicken bones are most commonly used. The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat (often referred to as broth).

• Mirepoix, a combination of onions, carrots, celery, and sometimes other vegetables. Often the less desirable parts of the vegetables (such as carrot skins and celery ends) are used since they will not be eaten.

• Herbs and spices. The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig of thyme and possibly other herbs, is common. This is often wrapped in a cheesecloth "bag" and tied with string to make it easier to remove it once the stock is cooked.

Broth is very similar to stock, and often the terms are used interchangeably. Usually, broth refers to finished product while stock is used as an ingredient (thus stock may become broth). Other times, broth is used to refer to a liquid made in the same way as stock but meat is substituted for bones. However, with some stock/broth made from vegetables and some made from both bones and meat, this cannot be considered a hard-and-fast rule. This article is about the skeletal organs. ... Veal is the meat of young calves (usually male) appreciated for its delicate taste and tender texture. ... For other uses, see Beef (disambiguation). ... This article or section does not adequately cite its references or sources. ... Cartilage is a type of dense connective tissue. ... Connective tissue is one of the four types of tissue in traditional classifications (the others being epithelial, muscle, and nervous tissue. ... Tropocollagen triple helix. ... For the art collective, see Gelitin. ... Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. ... Mirepoix is the French name for a combination of onions, carrots and celery (either common Pascal celery or celeriac). ... For the parody newspaper, see The Onion. ... Binomial name Daucus carota A carrot (Daucus Carota) is a root vegetable, typically orange or white in color with a woody texture. ... Binomial name L. Percentages are relative to US recommendations for adults. ... This article is about the plants used in cooking and medicine. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ... Bouquet garni of thyme, bay leaves, and sage, tied with a string. ... This article is about the herb. ... bay leaves Bay leaf in Greek Daphni (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... Cheesecloth is a loosewoven cotton cloth, such as is used in pressing cheese curds. ... Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. ...

Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes (or oxo cubes, after a common brand of stock cube sold in Britain) or cooking base. A bouillon cube (US) or stock cube (UK) is dehydrated broth (bouillon in French) or stock formed into a small cube (about 15 mm on a side). ... Various types of Oxo cube Oxo is a brand of stock cube manufactured by Campbell Soup UK in England. ... Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. ...

Types

• Fond Brun, or brown stock, is the most common type used. The brown color is achieved by roasting the bones and mirepoix. This also adds a rich, full flavour. Veal bones are the most common type used in a fond brun.
• Fond Blanc, or white stock, is made by using raw bones and white mirepoix. Chicken bones are the most common for fond blanc.
• Fish stock is made with fish bones and finely chopped mirepoix. Fish stock should be cooked for 30–45 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called "fish fumet". In Japanese cooking, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water.
• Chicken stock should be cooked for 4–5 hours. Veal stock should be cooked anywhere from 8 hours to overnight.
• Jus is a rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reducing to achieve the rich flavour desired.
• Ham stock, common in Cajun cooking, is made from ham hocks.
• Prawn stock is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa.
• Vegetable stock is made only of vegetables. It is common today, but is not a traditional type of stock.
• Master stock is a special Chinese stock used primarily for poaching meats, flavoured with soy sauce, sugar, ginger, garlic and other aromatics.

A fumet (French for aroma) is a type of concentrated stock that is added to sauces to enhance their flavour. ... There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Binomial name (Linnaeus, 1758) The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. ... Bonito is a name given to various species of medium-sized, predatory fish of the genus sarda, in the mackerel family, including the common or Atlantic bonito (Sarda sarda) and the Pacific bonito. ... Katsuobushi shavings from a package Katsuobushi (鰹節; かつおぶし) (Chinese: 柴魚; chai2 yu2; lit. ... Deglazing is a term used in more than one context. ... Cajuns are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles and peoples of other ethnicities with whom the Acadians eventually intermarried on the semitropical frontier. ... Ham hocks are essential ingredients in soul food and other forms of Southern country cooking. ... Superfamilies Penaeoidea Aristeidae Benthesicymidae Penaeidae Sicyoniidae Solenoceridae Sergestoidea Luciferidae Sergestidae Prawns are shrimp-like crustaceans, belonging to the sub-order Dendrobranchiata [1]. Prawns are distinguished from the superficially similar shrimp by the gill structure which is branching in prawns (hence the name, dendro=tree; branchia=gill), but is lamellar in... Location of Southeast Asia Southeast Asia is a subregion of Asia. ... Sanskrit name Sanskrit: लक्ष Laksa is a popular spicy noodle soup from Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore. ... In cooking, master stock refers to an aromatic, reusable stock in which meat is poached. ...

Preparing stock

A few basic rules are commonly prescribed for preparing stock:

• The stock ingredients are boiled starting with cold water. This promotes the extraction of protein, which may be sealed in by hot water.
• Stocks are simmered gently, with bubbles just breaking the surface, and not boiled. If a stock is boiled, it will be cloudy.
• Salt is usually not added to a stock, as this causes it to become too salty, since most stocks are reduced to make soups and sauces.
• Meat is added to a stock before vegetables, and the "scum" that rises to the surface is skimmed off before further ingredients are added.

A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ...

References

• Auguste Excoffier Le guide culinaire. Aide mémoire de cuisine pratique. (Flammarion, Paris, 1903.)
• A. Escoffier The Escoffier Cook Book. (Crown Publishers, New York, 1941) (Translation of Le Guide Culinaire.)
• Fannie Merritt Farmer The Boston Cooking-School Cook Book. (Little, Brown and Company, Boston, 1896.)
• Simone Beck, Louisette Bertholle, Julia Child Mastering the Art of French Cooking. (Alfred A. Knopf, New York, 1961.)