Scribd Logo
Upload

Welcome to Scribd!

  • 277 views

    6 Different Stocks

    Uploaded by

    Marion Denn Gonzaga
    This document discusses 6 different types of stocks - white, brown, fish, beef, vegetable, and shrimp stock. It describes how each one is made and what dishes they are used for. While all stocks are made by simmering raw ingredients, they differ in the specific ingredients used which impact the flavors. The stocks provide flavor bases and nutrients for soups, sauces, stews and other dishes. Making stocks also reduces food waste.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    6 Different Stocks

    Uploaded by

    Marion Denn Gonzaga
    277 views4 pages
    This document discusses 6 different types of stocks - white, brown, fish, beef, vegetable, and shrimp stock. It describes how each one is made and what dishes they are used for. While all stocks are made by simmering raw ingredients, they differ in the specific ingredients used which impact the flavors. The stocks provide flavor bases and nutrients for soups, sauces, stews and other dishes. Making stocks also reduces food waste.

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document discusses 6 different types of stocks - white, brown, fish, beef, vegetable, and shrimp stock. It describes how each one is made and what dishes they are used for. While all stocks are made by simmering raw ingredients, they differ in the specific ingredients used which impact the flavors. The stocks provide flavor bases and nutrients for soups, sauces, stews and other dishes. Making stocks also reduces food waste.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    277 views4 pages

    6 Different Stocks

    Uploaded by

    Marion Denn Gonzaga
    This document discusses 6 different types of stocks - white, brown, fish, beef, vegetable, and shrimp stock. It describes how each one is made and what dishes they are used for. While all stocks are made by simmering raw ingredients, they differ in the specific ingredients used which impact the flavors. The stocks provide flavor bases and nutrients for soups, sauces, stews and other dishes. Making stocks also reduces food waste.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 4

    6 Different Stocks

    Their Similarities and Differences

    1. White Stocks (Fond Blanc)


    - White stock is used for white sauce, blanquettes, fricassee, and
    poached dishes. It is made by cleaning bones to remove
    impurities without adding color, chicken carcasses, and aromatic
    vegetables where the bones or meat are put in cold liquid and
    slowly brought to a boil.

    2. Brown Stock (Fond Brun)


    - Brown stock is used for brown sauces and gravies, braised dishes,
    and meat glazes. It is rich in color-ranging from a golden brown to
    a deep mahogany- and full in body. It is made by roasting bones,
    and often vegetables, which add a caramelized flavor to the
    stocks.
    3. Fish Stock (Fume d Poisson)
    - Fish stock forms the basis of many dishes, particularly soups and
    sauces. It is made by simmering bones, scraps of fish meat, ribs,
    spines, and other fish parts in water.
    -

    4. Beef stock
    - It is made from primarily marrow/neck bones and other scraps
    around the counter, cooked long and slow to extract flavor and
    nutrients from the bones and any meat and fat left on them. It
    can also be used in stews to make gravy. There is no added salt.
    The longer it simmers, the richer the taste becomes.
    5. Vegetable Stock (Fume de legume)
    - Vegetable stock is used generally in vegetarian cooking and
    veloute. It is often made of onions, celery, and carrots and can
    incorporate leftover vegetable bits and pieces.

    6. Shrimp Stock
    - The shrimp stock is loaded with herbs, spices, and shrimp shells,
    the star of the stock, where the bulk of the flavor comes from.
    The shells are quickly cooked on high heat for a burst of flavor.
    Similarities

    - The similarities between each stock are they are full of flavors
    that are made by simmering raw ingredients like bones, carcasses,
    etc. They are the base of making other food like gravy, risotto,
    s,oups or sauces. One effective way of making stocks is that it also
    saves money by reducing waste.
    Differences
    - These stocks differ from one another in the sense that each stock
    can turn into amazing different flavors that highlight its raw
    ingredients. Added spices can bring the most out of it.
    7. The recipe uses loads of herbs and spices and shrimp shells to build a
    stock that is teaming with layers of flavors. 

    8. Shrimp stock is one of those ingredients that is always great to have on


    hand. It is the perfect addition to gumbo, jambalaya, or any other
    seafood dish. 

    9. The recipe uses loads of herbs and spices and shrimp shells to build a
    stock that is teaming with layers of flavors. 

    10. Shrimp stock is one of those ingredients that is always great to


    have on hand. It is the perfect addition to gumbo, jambalayaor any
    other seafood dis

    You might also like