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. Mirepoix or other aromatics may be added for more flavor.
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 bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones.
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. Sometimes, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used, as the solids are removed from stock.
Herbs and spices: The herbs and spices used depend on availability and local traditions. 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.
Types
Pouring fish stock on a stuffed fish
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 beef or veal are most commonly used in fond brun.
Other regional varieties include:
Dashi is a fish stock in Japanese cooking made by briefly cooking fish flakes called katsuobushi with kelp in nearly boiling water.
Myeolchi yuksu is a stock in Korean cooking made by briefly cooking dried anchovies with kelp in nearly boiling water.
Glace de viande is stock, usually made from veal, that is highly concentrated by reduction.
Ham stock, common in Cajun cooking, is made from ham hocks.
Master stock is a Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics.
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[1][2]
Many cooks and food writers use the terms broth and stock interchangeably.[3][4][5] In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing".[6]
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.[7] Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor.[8] A third possible distinction is that stock is left unseasoned for use in other recipes, while broth is salted and otherwise seasoned and can be eaten alone.[9][10]
Scotch broth is a soup which includes solid pieces of meat and vegetables. Its name reflects an older usage of the term "broth" that did not distinguish between the complete soup and its liquid component.[11]
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.[12] The fad was heightened by the 2014 book Nourishing Broth, in which authors Sally Fallon Morell and Kaayla T. Daniel claim that the broth's nutrient density has a variety of health effects.[13][14]
There is no scientific evidence to support many of the claims made for bone broth. [14][15]
^The Illustrated Queen Almanac and Lady's Calendar. Strand, London: The Queen Office. 1877.
^Wright, Clifford A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. ISBN978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.
^López-Alt, J. Kenji. "How To Make Great Vegan Soups". Serious Eats. Retrieved November 29, 2016. I don't really want to get into the muddy details of nomenclature between broth and stock...I use the words pretty much interchangeably, though I lean towards 'stock' if I mean something pretty rich that I'm gonna cook with and 'broth' if I mean something my noodles or peas are already floating in.
^Landis, Denise (November 19, 2012). "'What's the difference between stock and broth, and which do I use for dressing and gravy?'". The New York Times. Retrieved July 19, 2018. Stock and broth are more or less the same thing, a mixture of any combination of meats (including poultry or seafood), bones, vegetables or herbs simmered in a large quantity of water, then strained.
^Beard, James (2015). "A stock is a broth is a bouillon". The Armchair James Beard. Open Road Media. ISBN9781504004558. The other morning my old friend Helen McCully called me at an early hour and said, 'Now that you're revising your fish book, for heaven's sake, define the difference between a stock, a broth and a bouillon. No book does.' The reason no book does is that they are all the same thing. A stock, which is also a broth or a bouillon, is basically some meat, game, poultry, or fish simmered in water with bones, seasonings, and vegetables.
^Souder, Amy (March 27, 2019). "What's the Difference Between Stock and Broth?". Chowhound. Retrieved January 21, 2020. [S]tock is predominantly [made with] bones and some trim," says Greg Fatigati, associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America.
^Randhawa, Jessica (November 26, 2018). "Bone Broth Basics". The Forked Spoon. Retrieved November 29, 2019.
^Christensen, Emma. "What's the Difference Between Stock and Broth? — Word of Mouth". The Kitchn. Retrieved November 30, 2016.
^Davidson, Alan (2014). The Oxford Companion to Food (3rd ed.). Oxford University Press. p. 112. ISBN9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.
^Denn, Rebekah (August 21, 2017). "Magic or mythic? Bone broth is at the center of a brewing cultural divide". The Washington Post. ISSN 0190-8286. Retrieved August 31, 2017.
^Heid, Markham (January 6, 2016). "Science Can't Explain Why Everyone is Drinking Bone Broth". Time.
^ abBlaszyk, Amy (February 10, 2015). "Taking Stock Of Bone Broth: Sorry, No Cure-All Here". NPR.
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.
Beck, Simone; Louisette Bertholle; Julia Child (1961). Mastering the Art of French Cooking. New York: Alfred A. Knopf.
February 09, 2023
stock, food, other, uses, stock, disambiguation, stock, sometimes, called, bone, broth, savory, cooking, liquid, that, forms, basis, many, dishes, particularly, soups, stews, sauces, making, stock, involves, simmering, animal, bones, meat, seafood, vegetables,. For other uses see Stock disambiguation 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 Mirepoix or other aromatics may be added for more flavor Making stock in a pot on a stove top Contents 1 Preparation 2 Types 3 Stock versus broth 4 Health claims 5 References 6 BibliographyPreparation EditTraditionally 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 bones needs to be simmered for long periods pressure cooking methods shorten the time necessary to extract the flavor from the bones 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 Sometimes the less desirable parts of the vegetables that may not otherwise be eaten such as carrot skins and celery cores and leaves are used as the solids are removed from stock Herbs and spices The herbs and spices used depend on availability and local traditions 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 Types Edit Pouring fish stock on a stuffed fish 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 beef or veal are most commonly used in fond brun Other regional varieties include Dashi is a fish stock in Japanese cooking made by briefly cooking fish flakes called katsuobushi with kelp in nearly boiling water Myeolchi yuksu is a stock in Korean cooking made by briefly cooking dried anchovies with kelp in nearly boiling water Glace de viande is stock usually made from veal that is highly concentrated by reduction Ham stock common in Cajun cooking is made from ham hocks Master stock is a Chinese stock used primarily for poaching meats flavored with soy sauce sugar ginger garlic and other aromatics Prawn stock is made from boiling prawn shells It is used in Southeast Asian dishes such as laksa 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 1 2 Stock versus broth EditThis section is transcluded from Broth edit history See also Stock food Many cooks and food writers use the terms broth and stock interchangeably 3 4 5 In 1974 James Beard wrote that stock broth and bouillon are all the same thing 6 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 7 Another distinction that is sometimes made is that stock is cooked longer than broth and therefore has a more intense flavor 8 A third possible distinction is that stock is left unseasoned for use in other recipes while broth is salted and otherwise seasoned and can be eaten alone 9 10 Scotch broth is a soup which includes solid pieces of meat and vegetables Its name reflects an older usage of the term broth that did not distinguish between the complete soup and its liquid component 11 Health claims EditBy 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 12 The fad was heightened by the 2014 book Nourishing Broth in which authors Sally Fallon Morell and Kaayla T Daniel claim that the broth s nutrient density has a variety of health effects 13 14 There is no scientific evidence to support many of the claims made for bone broth 14 15 References Edit Food portal American motherhood Crist Scott amp Parshall 1905 The Illustrated Queen Almanac and Lady s Calendar Strand London The Queen Office 1877 Wright Clifford A 2011 The Best Soups in the World Houghton Mifflin Harcourt ISBN 978 0544177796 I use the terms broth and stock interchangeably as do many people although technically there is a very small difference not important to the home cook Some English speaking writers make a distinction between broth and bouillon but bouillon is simply the French word for broth Lopez Alt J Kenji How To Make Great Vegan Soups Serious Eats Retrieved November 29 2016 I don t really want to get into the muddy details of nomenclature between broth and stock I use the words pretty much interchangeably though I lean towards stock if I mean something pretty rich that I m gonna cook with and broth if I mean something my noodles or peas are already floating in Landis Denise November 19 2012 What s the difference between stock and broth and which do I use for dressing and gravy The New York Times Retrieved July 19 2018 Stock and broth are more or less the same thing a mixture of any combination of meats including poultry or seafood bones vegetables or herbs simmered in a large quantity of water then strained Beard James 2015 A stock is a broth is a bouillon The Armchair James Beard Open Road Media ISBN 9781504004558 The other morning my old friend Helen McCully called me at an early hour and said Now that you re revising your fish book for heaven s sake define the difference between a stock a broth and a bouillon No book does The reason no book does is that they are all the same thing A stock which is also a broth or a bouillon is basically some meat game poultry or fish simmered in water with bones seasonings and vegetables Souder Amy March 27 2019 What s the Difference Between Stock and Broth Chowhound Retrieved January 21 2020 S tock is predominantly made with bones and some trim says Greg Fatigati associate dean for curriculum and instruction for culinary arts at the Culinary Institute of America Randhawa Jessica November 26 2018 Bone Broth Basics The Forked Spoon Retrieved November 29 2019 Christensen Emma What s the Difference Between Stock and Broth Word of Mouth The Kitchn Retrieved November 30 2016 Davidson Alan 2014 The Oxford Companion to Food 3rd ed Oxford University Press p 112 ISBN 9780191040726 broth a term which usually means the liquid in which meat has been cooked or a simple soup based thereon It is a close equivalent to the French bouillon and the Italian brodo It could be said that broth occupies an intermediate position between stock and soup A broth can be eaten as is whereas a stock would normally be consumed only as an ingredient in something more complex Spaull Susan Lucinda Bruce Gardyne 2003 Leith s Techniques Bible London Bloomsbury p 661 ISBN 0 7475 6046 3 Denn Rebekah August 21 2017 Magic or mythic Bone broth is at the center of a brewing cultural divide The Washington Post ISSN 0190 8286 Retrieved August 31 2017 Heid Markham January 6 2016 Science Can t Explain Why Everyone is Drinking Bone Broth Time a b Blaszyk Amy February 10 2015 Taking Stock Of Bone Broth Sorry No Cure All Here NPR What s the scoop on bone soup Harvard Health Publishing Harvard Medical School September 2015 Bibliography Edit Wikibooks Cookbook has a recipe module on Cooking Stocks Escoffier Auguste 1903 Le Guide culinaire Aide memoire 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 Beck Simone Louisette Bertholle Julia Child 1961 Mastering the Art of French Cooking New York Alfred A Knopf Retrieved from https en wikipedia org w index php title Stock food amp oldid 1125266684, wikipedia, wiki, book, books, library,
