What are the classification of stocks in cooking?
- White stock: A clear, pale liquid made by simmering poultry, beef, or fish bones.
- Brown stock: An amber liquid made by first browning/roasting poultry, beef, veal, or game bones.
- Fumet: A highly flavored stock made with fish bones.
- Court bouillon: An aromatic vegetable broth.
What are the different types of stock in cooking?
Other regional varieties include: 1 Dashi is a fish stock in Japanese cooking made by briefly cooking fish flakes called katsuobushi with kelp in nearly boiling water. 2 Glace viande is stock, usually made from veal, that is highly concentrated by reduction. 3 Ham stock, common in Cajun cooking, is made from ham hocks. More items...
What is the classification of the stock?
Brown stock (Fond Brun), 3.Vegetable or neutral stock (Fond Maigre) and 4.Fish Stock (Fume de Poisson). The classification of the stock generally refers to the contents or method used to prepare the stock and not necessarily to the colour of the stock/fond. The word “fond” comes from the word “foundation”.
What is the difference between cooking stock and brown stock?
Cooking Stock Terms. Most soups begin with a stock of some kind, and many sauces are based on a reduction. Brown Stock -A brown stock is made by browning bones, vegetables and other ingredients before they're cooked in the liquid.
What kind of meat is used in chicken stock?
Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used. Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock.
What are the four classifications of stocks?
Here are four types of stocks that every savvy investor should own for a balanced hand.Growth stocks. These are the shares you buy for capital growth, rather than dividends. ... Dividend aka yield stocks. ... New issues. ... Defensive stocks. ... Strategy or Stock Picking?
What are the 7 types of stock in cooking?
Types of Stock - White | Brown | Vegetable | FishWhite stock (Fond Blanc): White stock/fond is made with white meat or beef, veal bones, chicken carcasses, and aromatic vegetables. ... Brown stock (Fond Brun): ... Vegetable or Neutral stock (Fond de légume): ... Fish Stock (Fume de Poisson):
What are the classifications of stocks soups and sauce?
White Stock – chicken bones.Brown Stock – beef or veal bones.Fumet – fish stock.Court Bouillon – water containing herbs and spices (used for cooking fish)Glace – stock reduction.Remouillage – second stock.Jus – unthickened juice from a roast.Vegetable Stock.
What is the classification of soups in cooking?
Soups are broadly classified into two types—thick soups and thin soups, which are further classified into various categories. This is done based on the texture of the soups.
How many parts of stock are?
Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix: The major flavoring ingredient consists of bones and trimmings for meat and fish stocks and vegetables for vegetable stock. The liquid most often used in making stock is water.
What do you mean by stocks classify and explain soups with examples?
A broth is a stock-based soup, which is not thickened. It is served unpassed and garnished with chopped herbs, vegetables, or meats. For example, minestrone, scotch broth, etc. Clear soups are thin like liquid; they never coat the back of the spoon.
What are the 5 Classification of soup?
5 Classification of SoupClear soup. Broth/ Bouillon: Flavorful liquid obtained from the simmering of meats and/or vegetables. ... Thick soup. Cream Soups: That is thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream. ... Cold soup. ... Special soup. ... National soup.
What are the 3 classification of soup?
Soups can be divided into three basic categories namely Thick Soups & Thin Soup which is further divided in to Passed Soup, Unpassed Soup and Cold Soup & International Soup which are basically special and famous or national soup from various countries.
What are the uses of stocks in a kitchen?
Stocks are the base for any Western cooking. Most commonly, it is used to make soups and sauces; but the usage is not just limited to this. White stocks are used in preparations of white sauces and clear soups, while brown stocks are used in brown sauces, red meat stews, and braised dishes.
What are the classification of sauces?
Classification of Sauces or Types of SaucesBéchamel Sauce or White Sauce:Espagnole Sauce or Brown Sauce: This sauce starts with a dark brown roux, veal stock, beef, bones, vegetables and seasonings. ... Veloute Sauce or Blond Sauce: ... Tomato Sauce: ... Demi-Glace Sauce: ... Mayonnaise: ... Hollandaise Sauce:Hot Butter Sauce:More items...
What does "stock" mean in science?
Meaning of Stock: Stock can be simply defined as a liquid which has been simmered for a long time in order to extract flavours from the ingredients used. Any type of liquid can be used to start a stock. In almost all the cases, water is the liquid medium used, but then certain stocks can be made using a combination of milk and water as well.
What is stock used for?
Uses of Stock: Stocks are the base for any Western cooking. Most commonly, it is used to make soups and sauces; but the usage is not just limited to this. White stocks are used in preparations of white sauces and clear soups, while brown stocks are used in brown sauces, red meat stews, and braised dishes. ADVERTISEMENTS:
Why do you boil stock?
Stocks are simmered for long time in order to extract the flavour from the bones and vegetables used . Boiling would not let the flavours leach into the liquid as the pores of the bones would seal in high temperatures and hence, it will hamper the secretion of juices into the liquid. Boiling would also make the stock, ‘cloudy’. The bones and vegetables contain impurities, which when simmered rise up to the surface and it can be skimmed off.
What spices are used in stock?
Certain spices such as peppercorns, bay leaf, and dried thyme are used to spice up the stocks and are known as sachet d’epices, literally meaning ‘bag of spices’. A stock should be flavoured enough to allow it for easy identification but the flavours should not be overpowering to mask the real flavour of the stock.
Why are bones and vegetables simmered?
The bones and vegetables are simmered to extract colour, flavour, aroma, and body of the resulting stock. The stocks are basically classified according to their colours. These are discussed below.
How long to simmer chicken stock in a hotel?
Fish is a delicate commodity so fish stock is only simmered for 20 minutes. Beef and lamb stocks can be simmered up to six to eight hours depending upon the usage of the final product. Chicken stock requires three to four hours of simmering to extract out ...
What is the best brown stock?
Tomato paste is used and it is also sautéed to get a deep brown colour. The colour of the brown stock should be amber colour. The shin bones of beef have the best flavours and hence, the most preferred for brown beef stocks.
What is stock in cooking?
Stocks are flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water. They are based on meat, poultry, fish, game, or seafood, and flavored with mirepoix, herbs, and spices. Vegetable stocks are prepared with an assortment of produce, or intensely flavored with ...
What are the basic ingredients in stock?
Basic Ingredients. Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.
What is the difference between bouillon and stock?
A broth is usually made from simmered meats, while a stock is made from the bones. A bouillon, from the French term bouillir, meaning to boil, can be any liquid produced by simmering ingredients in water. Fumet is a concentrated liquid ...
Why do you need to start a bone broth in cold water?
They must be started in cold water to gently open and release impurities, caused by proteins in the meat and bones to rise to the top and be easily skimmed from the surface. The bones are sometimes roasted with the mirepoix for a robust flavor or blanched in water and rinsed for a clearer and lighter stock.
How long does it take to cook chicken stock?
A poultry stock takes about four hours and meat stocks take up to eight hours. The deciding factor in the length of cooking, especially for meat and poultry stocks, is actually the size of the bones and other ingredients. The smaller the bones are cut, the less time required for extracting the maximum flavor.
Why is salt not added to stock?
Because stocks are basic mise en place preparations, salt is usually not added directly to them, but instead added to later preparations.
How to make stock clearer?
As it heats up, blood and other impurities will dissolve in the water and rise to the top. For ultimate clarity, skim off the impurities as they rise to the surface. To avoid a cloudy stock do not stir while it is cooking because the impurities will get trapped in the liquid.
What is the flavor of stock?
Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones.
What are the ingredients in chicken stock?
The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid.
What is broth soup?
In the United Kingdom, "broth" can refer to the liquid in a soup which includes solid pieces of meat, fish, or vegetables, whereas "stock" would refer to the purely liquid base. Traditionally, according to this definition, broth contained some form of meat or fish; however, nowadays it is acceptable to refer to a strictly vegetable soup as a broth.
What is remouillage in cooking?
Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses.
What are the herbs used in classical cooking?
In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked.
Is broth the same as bouillon?
In 1974, James Beard wrote emphatically that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ.
What is a stock pot?
Stockpot - A tall pot with a lid used for preparing stocks. Stocks frequently require room for many types of ingredients and space for lots of water. The pots come in a variety of sizes from 8 quarts to 20 quarts. A 12 quart stockpot is a good average size. A nice heavy pot such as Calphalon's anodized works well. Get one with a see-through lid if possible.
What is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water?
Stock - In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. Most soups begin with a stock of some kind, and many sauces are based on a reduction.
What is brown stock?
Brown Stock -A brown stock is made by browning bones, vegetables and other ingredients before they're cooked in the liquid.
Can you freeze chicken stock?
Because the chicken stock has been so reduce, it will become very thick and gelatinous when cooled. Pour it into cup-sized freezer containers and freeze. Now you will have stock ready whenever you need it. The frozen stock will keep for months. Chicken stock can be used in any recipe for chicken, beef, or pork that requires stock.
Does stock take a lot of time to cook?
While a good stock takes simmering time it really does not require a lot of your work time. Stocks come in various forms the most common being, vegetable, chicken, meat (beef, veal, poultry) and fish.
Do stock trimmings go in the compost?
Many stocks use excess vegetable trimmings and meat scraps that might otherwise end up in the compost pile or garbage. Good quality purchased stocks are expensive in comparison and the less quality stocks can't compare to the fresh. Saving trimmings for stock is good for your household budget and for the environment too.
What is stock in cooking?
Stock is the liquid—technically a “water extract” —that results from simmering animal bones, meat, and/or vegetables with water, often with the addition of aromatic herbs and spices. It makes up the base cooking liquid for soups, stews, and grains, but also is used in smaller amounts to flavor sauces and braised meats and vegetables.
What are the ingredients in stock?
Classically, a mirepoix includes onions, carrots, and celery. Then use a variety of bones and tendons, cut to expose as much surface area as possible; the gelatin from them imparts viscosity and flavor. Stocks are often made with roasted bones, a traditional approach that adds flavor and color, but if you find the roasted-bone flavor too strong, you can use brûléed, or burnt, onions, and tomatoes for color.
Why are stocks important?
Stocks are a commitment. They take time and effort. But they can make a profound difference in your kitchen, too. Chef Thomas Keller of the French Laundry calls stocks “the base for everything else that you’re going to do. And that’s why it’s so valuable to learn how to do this and so valuable to have it at home. It’s a life changer.”
Why is it important to make stock?
Making homemade stock allows you to have complete control over the flavor of a finished dish, which is especially important if you’re reducing stock to make a concentrated sauce. Store-bought stocks often contain extra sodium and preservatives, which can make your finished dish taste oversalted. If you use store-bought stock, make sure it is ...
What to use for stock?
Stocks are often made with roasted bones, a traditional approach that adds flavor and color, but if you find the roasted-bone flavor too strong, you can use brûléed, or burnt, onions, and tomatoes for color. During the cooking process, never let your stock come to a boil. Violent cooking will break down the chicken bones and mirepoix, ...
How to make meat based stock in a slow cooker?
Slow Cooker: To make meat-based stock in a slow cooker, place aromatics (if using) in the slow cooker and set the bones on top.
How long to cook stock in pressure cooker?
Use an uncovered pot; you’ll have to cook it a lot longer than in a pressure cooker (about 8 hours for a meat-based stock), and due to evaporation in an open pot, you’ll have to adjust by adding more water throughout the process.
White Stock
A white stock is a stock made from bones that have not been roasted or browned. They are usually raw and the most common type of white stock is the all-purpose Chicken Stock. A white stock has a lightly golden color that is clear and mild in flavor.
Broths
Broths have invaded the home market and have made a lot of home cooks believe that broths are where the action begins. While broths certainly have their place, they are not the foundation that you should be starting with.
How are stocks classified?
Stocks are often classified based on the type of company it is, the company’s value, or in some cases the level of return that is expected from the company. Some companies grow faster than others, while some have reached what they perceive as their peak and don’t think they can handle more growth.
What is income stock?
Income Stocks. Income stocks are generally some of my favorite stocks as they offer above average dividend (profit) payments to their shareholders. These companies are usually very stable, and have gained a large market share, as they can afford to heavily reward their shareholders.
What is cyclical stock?
Cyclical stocks are stocks of companies whose sales and profits generally fluctuate (move up & down) depending on the business cycle or condition of the economy. For example, during bad economic times, cyclical stock prices decline and in good economic times their earnings and stock price increase.
What are blue chip stocks?
Blue chip stocks represent the largest companies in the world such as Wal-Mart, American Express, General Motors, and Home Depot. These companies usually have very high earnings year after year, and have a reputation of stability and exceptional corporate management. These companies have great financial strength, ...
Why are cyclical stocks used?
Although cyclical stocks can be used to maximize profits in recovering and expanding economic times, I’m not a fan of high volatility. In times of prolonging economic hardship, these company’s stock prices generally continue to decrease and sometimes these company’s fall into bankruptcy and loose their market position all together.
What are defensive stocks?
Defensive stocks are companies that are generally stable all year around as they are companies that provide important goods and services that are used in good as well as bad economic times. These would include shares of such businesses as electric companies, food suppliers, tobacco companies, and soda companies like Coca Cola and General Electric.
Do growth stocks pay dividends?
Growth stocks usually don’t pay dividends (share profits) to shareholders during the growth stages of the company, as they retain the majority of company profits, as they are used to grow the company with, which can often mean acquiring (buying) other companies.
What is common stock?
Common stock represents partial ownership in a company, with shareholders getting the right to receive a proportional share of the value of any remaining assets if the company gets dissolved.
How to distinguish domestic and international stocks?
Domestic stocks and international stocks. You can categorize stocks by where they're located. For purposes of distinguishing domestic U.S. stocks from international stocks, most investors look at the location of the company's official headquarters.
Why are cyclical stocks important?
Cyclical stocks include shares of companies in industries like manufacturing, travel, and luxury goods, because an economic downturn can take away customers' ability to make major purchases quickly. When economies are strong, however, a rush of demand can make these companies rebound sharply.
How does preferred stock work?
Preferred stock works differently, as it gives shareholders a preference over common shareholders to get back a certain amount of money if the company dissolves. Preferred shareholders also have the right to receive dividend payments before common shareholders do.
What is the largest market capitalization?
Stocks also get categorized by the total worth of all their shares, which is called market capitalization. Companies with the biggest market capitalizations are called large-cap stocks, with mid-cap and small-cap stocks representing successively smaller companies.
Why are growth stocks so attractive?
Growth stocks tend to have higher risk levels, but the potential returns can be extremely attractive. Successful growth stocks have businesses that tap into strong and rising demand among customers, especially in connection with longer-term trends throughout society that support the use of their products and services.
Is it safer to invest in small or large cap stocks?
Large-cap stocks are generally considered safer and more conservative as investments, while mid caps and small caps have greater capacity for future growth but are riskier. However, just because two companies fall into the same category here doesn't mean they have anything else in common as investments or that they'll perform in similar ways in the future.
Overview
Types
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting. Chicken is most commonly used for fond blanc, while …
Preparation
Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following:
Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bone…
Stock versus broth
Many cooks and food writers use the terms broth and stock interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing".
While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometim…
Health claims
By early 2010s, "bone broth" had become a popular health food trend, due to the resurgence in popularity of dietary fat over sugar, and interest in "functional foods" to which "culinary medicinals" such as turmeric and ginger could be added. Bone broth bars, bone broth home delivery services, bone broth carts, and bone broth freezer packs grew in popularity in the United States. The fad was heightened by the 2014 book Nourishing Broth, in which authors Sally Fallon Morell and Kaa…
Bibliography
• Escoffier, Auguste (1903). Le Guide culinaire. Aide mémoire de cuisine pratique. Paris, France: Flammarion.
• Escoffier, A (1941). The Escoffier Cook Book. New York: Crown Publishers.
• Fannie Merritt Farmer (1896). The Boston Cooking-School Cook Book. Boston, Massachusetts: Little, Brown and Company.