About Stocks — The Culinary Pro (2024)

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.

Always remember to make sure the ingredients are of good quality, a stockpot should never be a dumping ground for old leftovers that are past their prime.

Meat trimmings can be added, as long as they are cleaned of fat and gristle. Aromatic vegetables, usually onions, celery, and carrots, are typically incorporated. Substituting leeks for the onions, or adding garlic, enhances the flavor of a stock. Tomatoes are incorporated in brown stock for color and flavor; they also add acidity and help clarify the liquid.

When preparing a fumet, nage, or court bouillon, white wine is added for flavor and acidity. Standard seasoning includes parsley, bay leaf, thyme, and peppercorns. Other herbs and spices augment the flavors as desired. Vegetable stocks begin with a mirepoix of onions, celery, and carrots, enhanced by additional vegetables, leeks, garlic, mushrooms, tomatoes, fennel, and similar ingredients.


About Stocks — The Culinary Pro (2024)


What is a stock in culinary terms? ›

Stock is a mixture of boiled or simmered ingredients that typically include animal bones, meats, vegetables, and possibly a small amount of salt. Stocks are often used as a base for foods such as soups, stews, sauces, and gravies. Raw bones and meat may be used.

Why are stocks important in culinary arts? ›

Stocks and sauces play an important role in the culinary world. Stocks are the perfect kitchen companion as they are easy to prepare and utilize scraps that would otherwise be wasted. The ability to create delicious stocks will be your ticket to deep rich flavor. Sauces are the decadent derivative of stocks.

What are the 4 types of stocks in cooking? ›

Stocks: The Fundamentals

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 base, by which the foundation of a dish is developed.

What are the 4 qualities of a good stock in cooking? ›

It is used to poach fish or vegetables. The quality of a stock is judged by four characteristics: body, flavor, clarity and color. Body develops when collagen proteins dissolve in protein - based stock . Vegetable stocks have less body than meat stocks because they lack animal p rote in.

What is cooking stock made of? ›

Stock is made by simmering animal bones, which release gelatin and proteins to yield a rich, deep flavor that's further bolstered by mirepoix (chopped carrots, celery and onion) and aromatics such as herbs and bay leaves.

How to use stock in cooking? ›

5 Ways to Use Chicken Stock
  1. Simmer a Warming Soup. ...
  2. Stir Up a Creamy Risotto. ...
  3. Make a Rich Cassoulet. ...
  4. Master a Classic Velouté ...
  5. Braise Meat or Vegetables.
Mar 3, 2022

What is the history of stocks in cooking? ›

Stocks are most associated with French cuisine, as they were refined in the early kitchens in modern France. Stocks were cooked down, removing water from the stock and leaving behind collagen rich gelatins which were used for garnishes and for preservation of other foods.

What are stocks and why are they important? ›

Stocks are a type of security that gives stockholders a share of ownership in a company. Companies sell shares typically to gain additional money to grow the company. This is called the initial public offering (IPO).

Where are stocks used in cooking? ›

Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.

What are the 3 main types of stock? ›

Types of stock
  • Common stock. ...
  • Preferred stock. ...
  • Large-cap stocks, mid-cap stocks and small-cap stocks. ...
  • Domestic and international stocks. ...
  • Growth and value stocks.
Mar 15, 2024

What are 4 examples for uses of stocks in cooking processes? ›

  • You can replace all or part of the water with stock when cooking grains. ...
  • Vegetables can be braised in stock then finished with butter, which is delicious. ...
  • And of course, stock is the base for hundreds of soups using grains and vegetables as the main ingredients. ...
  • Stock is the basis for all good cooking.
Jan 4, 2016

What is stock in culinary? ›

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.

What is common stock in cooking? ›

Stocks in cooking are rich, flavorful liquids used as a base for soups, sauces, and other dishes. These are usually produced by simmering meat, fish, or poultry flesh and bones, vegetables, and seasoning with liquid.

What cooking method is best for stock? ›

Never boil stock.

Just bring to the boil then turn down to simmer slowly for hours. Remember: if you want a darker, richer stock, brown off the bones and vegetables first before adding water to simmer.

What is meant by stock? ›

Definition: A stock is a general term used to describe the ownership certificates of any company. A share, on the other hand, refers to the stock certificate of a particular company. Holding a particular company's share makes you a shareholder. Description: Stocks are of two types—common and preferred.

What does stock the kitchen mean? ›

If so, what they mean by a fully stocked kitchen is that you will find silverware, plates, mugs, a can-opener, and all the basic supplies you will need to conduct basic cooking or food preparation in your villa.

What is game stock culinary? ›

Game stock, made the classic way

A beautiful seasonal stock perfect for game braises, venison stews or pheasant casseroles and rich, deep sauces to give a more rounded flavour to complement your game recipes.

What is culinary stock vs broth? ›

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.


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