Taking Stock of Your Stock Part 1
February 3rd 2009 04:49
Taking stock
Stock - the liquid in which meat, bones, vegetables and flavouring herbs have been simmered for several hours to extract flavour and nutriment.
Broth - A meat and vegetable soup. The solid ingredients of a broth are served in the soup plate with liquid.
Boullion - A clear beef broth, rich in meat flavour.
Bouillabaisse - A fish broth, usually flavoured with onion and tomatoes.
Chowder - A thick soup of vegetables and fish or vegetables and seasonings, cooked in milk.
Consomme - A clear, sparkling soup. The foundation is a good beef stock.
Cream Soup - Made from a foundation of a thin white sauce.
Puree - A thick soup in which the ingredients have been passed through a sieve and then bound evenly through the liquid by the addition of a small quantity of blended flour.
The history of stock seems to be that it was traditionally the product of a pot kept simmering on the hob to which odds and ends of meat, bones, vegetables etc. are added from time to time as a basis for soups, stews and sauces (Reference: www.foodtimeline.org)
While most kitchens and restaurants don't have the facility for a continued source of stock on the hob, many places still make their own stock over the commercially produced stock cubes available today.
My next entry will be my recipe for chicken stock.
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