STOCK DEFINITION FOOD RECIPES
FISH STOCK RECIPE - BBC GOOD FOOD
A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients
Provided by Barney Desmazery
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 1 litre
Number Of Ingredients 5
Steps:
- Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 28 calories, FatContent 0.5 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 0.9 grams carbohydrates, SugarContent 0.8 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.08 milligram of sodium
WHITE STOCK RECIPE | ALLRECIPES
This chicken and veal stock can be used in a variety of soups.
Provided by Andrew Chinn
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Total Time 6 hours 0 minutes
Prep Time 30 minutes
Cook Time 5 hours 0 minutes
Yield 12 cups
Number Of Ingredients 8
Steps:
- Cut veal from bone.
- Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
- Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.
Nutrition Facts : Calories 111.3 calories, CarbohydrateContent 2.2 g, CholesterolContent 49.2 mg, FatContent 2.6 g, FiberContent 0.6 g, ProteinContent 18.7 g, SaturatedFatContent 0.7 g, SodiumContent 454.6 mg, SugarContent 1.1 g
More about "stock definition food recipes"
CHICKEN STOCK RECIPE | ALTON BROWN | FOOD ... - FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 14 hours 30 minutes
Category main-dish
Reviews 4.5
Total Time 14 hours 30 minutes
Category main-dish
- Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
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CHICKEN STOCK RECIPE - REAL SIMPLE
Once you get the hang of homemade chicken stock, you might never go back to the store-bought kind. When you make your own stock, you can control the flavors and it often ends up to be more affordable. This recipe uses chicken wings, which work well since they’re mostly just skin and bones, but if you have a leftover roast chicken, an equal quantity of bones would work just as well. Smart storage tip: Many recipes call for 4 cups of stock, so it can be convenient to invest in quart containers for efficient cooking.
From realsimple.com
Total Time 4 hours 15 minutes
Calories 19.5 calories per serving
From realsimple.com
Total Time 4 hours 15 minutes
Calories 19.5 calories per serving
- Pour stock through a fine-mesh sieve into a large bowl; discard solids. Serve warm, or let cool 30 minutes to 1 hour before transferring to airtight containers. Stock keeps refrigerated for 1 week or frozen for up to 6 months.
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STOCK - DEFINITION AND COOKING INFORMATION - RECIPETIPS.COM
The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables. The liquid is strained and becomes the base that is used for sauces, soups, and stews. Stock can also be boiled to eliminate some of the liquid, which thickens the stock and intensifies the flavor. This thicker stock is known as reduced stock.
From recipetips.com
From recipetips.com
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4 TYPES OF BASIC STOCK USED IN COOKING: INGREDIENTS AND ...
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ABOUT STOCKS - THE CULINARY PRO
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 a single ingredient, such as mushrooms, tomatoes, or leeks.
From theculinarypro.com
From theculinarypro.com
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STOCK: MEANING, CLASSIFICATION AND USES | FOOD PRODUCTION
Stock is usually made from bones and vegetables. The types of bones used for a stock would depend upon the final usage of the stock. To prepare chicken stock one would use chicken bones only and similarly, to get lamb stock one has to use lamb bones and so on. However, in hotels, four major stocks such as chicken, lamb, beef, and fish are prepared.
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From yourarticlelibrary.com
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STOCK RECIPES - BON APPÉTIT RECIPE | BON APPÉTIT
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COOKING 101: STOCKS VS. BROTHS AND HOW TO ... - MASTERCLASS
Jun 11, 2019 · Cooking 101: Stocks vs. Broths and How to Make 5 Different Stocks - 2021 - MasterClass. 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.
From masterclass.com
From masterclass.com
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HOW TO MAKE A REMOUILLAGE STOCK - THE SPRUCE EATS
Sep 30, 2019 · Making stock is another example of this. Stock, or fond de cuisine as it was known, is the basis for sauces, which, especially when seasoned, helped mask the occasionally off flavors of foods that were not always at their peak of freshness.
From thespruceeats.com
From thespruceeats.com
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BROTH AND STOCK RECIPES | ALLRECIPES
The recipe is the basic stock recipe my great grandma used and her mother before her. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. Hot stock with a few veggies and alphabet pasta is great after school warm-up.
From allrecipes.com
From allrecipes.com
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STOCK (FOOD) - SIMPLE ENGLISH WIKIPEDIA, THE FREE ENCYCLOPEDIA
Stock in cooking is a liquid flavoring base for soups and sauces.It is a flavoured liquid preparation, and is the basis of many dishes.The ideas go back to Carême, and were simplified by Escoffier.. A stock is made by simmering animal bones and/or meat, fish, or vegetables in water and/or wine. mirepoix or other aromatics are added for more flavour. . Mirepoix is a mixture of onions, carrots ...
From simple.m.wikipedia.org
From simple.m.wikipedia.org
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STOCK VS. BROTH: HERE'S THE DIFFERENCE & HOW TO USE EACH
Jan 01, 2021 · Since stock is generally thicker and more flavorful, you might find your favorite recipes get more of a flavor boost by using stock. We like using stock for soups where the liquid is the star, like chicken and dumplings , lemony turkey rice soup and French lentil and carrot soup .
From tasteofhome.com
From tasteofhome.com
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CHICKEN STOCK - NDTV
Stock forms an important base in soups and sauces. It is a light, clear, flavorful liquid. You can prepare it at home or buy stock cubes or bouillon cubes which dissolve in water. To prepare stock at home let chicken bones, vegetables, herbs etc simmer in water for about 3-4 hours.
From food.ndtv.com
From food.ndtv.com
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WHITE CHICKEN STOCK - COOKSTR.COM
Return the chicken to the pot, cover with fresh water and bring to a simmer over medium-high heat. Reduce the heat to medium and gently simmer the stock for about 1 hour, skimming whenever fat or scum accumulates on the surface. Add more hot water if necessary to keep the level consistent. Add the onion, carrot, celery, leeks, bay leaf, and ...
From cookstr.com
From cookstr.com
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HOW TO MAKE BROWN STOCK FOR SAUCES - THE SPRUCE EATS
Jun 27, 2018 · Here's How. Preheat oven to 400 F. Place beef or veal bones in a heavy-bottomed roasting pan. Drizzle them with a bit of vegetable oil if you like. Roast bones for about half an hour. Add mirepoix to the roasting pan and continue roasting for another half an hour. Toward the end of the roasting, add the tomato product.
From thespruceeats.com
From thespruceeats.com
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CARTOUCHE - COOKIPEDIA.CO.UK
Cartouche. In culinary terms, a cartouche is a round piece of parchment or grease-proof paper that covers the surface of a stew, soup, stock or sauce to reduce evaporation, to prevent a skin from forming and/or to keep components submerged. Tip: to make one, before you start cooking, tear off a piece of grease-proof paper from the roll which is ...
From cookipedia.co.uk
From cookipedia.co.uk
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RECONSTITUTE - DEFINITION AND COOKING ... - RECIPETIPS.COM
Reconstitute cooking information, facts and recipes. The process of rehydrating dried foods by placing the food in water or some other liquid, in order to bring them back to a resemblance of their original size, shape and texture.
From recipetips.com
From recipetips.com
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STOCK DEFINITION - INVESTOPEDIA
Nov 28, 2021 · Stock: A stock is a type of security that signifies ownership in a corporation and represents a claim on part of the corporation's assets and earnings.
From investopedia.com
From investopedia.com
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BROWN STOCK RECIPE - EPICURIOUS
Aug 20, 2004 · Step 1. Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400°F. oven for 25 minutes. Add the onions and the carrots, roast the mixture, stirring once or ...
From epicurious.com
From epicurious.com
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CHICKEN, VEAL, OR BEEF WHITE STOCK INSTRUCTIONS
Jan 03, 2022 · Rinse the bones in cold water. Transfer the bones to a heavy-bottomed stockpot. Add enough cold water to the pot to completely cover the bones. Estimate a quart of water for each pound of bones. Bring the pot to a boil. Drain and rinse bones. Return the blanched bones to the pot and again cover with fresh, cold water.
From thespruceeats.com
From thespruceeats.com
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