STOCK FOOD DEFINITION RECIPES
FORTIFIED VEGETABLE STOCK RECIPE - FOOD.COM
Roasted Vegetables enrich the Enhanced Stock. Fortified Vegetable Stock is used to enhances, Stews, Soups, Fresh Vegetable Dishes, Poaching Fish and Shell Fish.
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 3 quarts
Number Of Ingredients 20
Steps:
- Pre-Heat oven to 450°F.
- In a roasting pan whisk olive oil, sea salt and black pepper until combined.
- Place vegetables, bay leaves in roasting pan and turn until well coated.
- Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
- Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
- Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.
Nutrition Facts : Calories 1134.6, FatContent 22.2, SaturatedFatContent 3.4, CholesterolContent 0, SodiumContent 1639.1, CarbohydrateContent 198.1, FiberContent 42.3, SugarContent 71, ProteinContent 22.9
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.
Provided by Mary Claire Britton
Total Time 4 hours 15 minutes
Yield 4 qt.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Lightly coat 2 rimmed baking sheets with cooking spray; arrange wings on one baking sheet.
- Cut leek in half lengthwise; rinse well and pat dry. Separate whites and greens; set aside greens. Arrange leek whites, celery, onions, carrots, and garlic on second baking sheet.
- Roast wings and vegetables until lightly golden, about 30 minutes for vegetables and 1 hour for wings.
- Transfer roasted wings and vegetables to a large stockpot; add lemon peel, bay leaves, peppercorns, reserved leek greens and 6 quarts cold water. Bring to a boil over medium. Reduce to a simmer; cook, skimming foam often, until stock is flavorful, 3 to 4 hours.
- 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.
Nutrition Facts : Calories 19.5 calories, CarbohydrateContent 0.8 g, CholesterolContent 9.4 mg, FatContent 1.1 g, FiberContent 0.2 g, ProteinContent 1.6 g, SaturatedFatContent 0.3 g, SodiumContent 9.5 mg, SugarContent 0.3 g
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.
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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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ABOUT STOCKS — THE CULINARY PRO
About Stocks. Stock Recipes. 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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COOKING 101: STOCKS VS. BROTHS AND HOW TO MAKE 5 DIFFERENT ...
Jun 11, 2019 · 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. And that’s why it’s so valuable to learn how to do this and so valuable to have it at home. It’s a life changer.”
From masterclass.com
From masterclass.com
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4 TYPES OF BASIC STOCK USED IN COOKING: INGREDIENTS AND ...
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CATEGORIES AND TYPES OF STOCKS - ASIAN ONLINE RECIPES
Stocks are flavorful liquids produced by simmering bones, meat trimmings, vegetables and other aromatic ingredients in water. Stocks are further categorized as white stock or brown stock, both of which are discussed below. They are used as the foundation for soups, stews and sauces. They are not served "as is", however.
From asianonlinerecipes.com
From asianonlinerecipes.com
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STOCK RECIPES - BON APPÉTIT RECIPE | BON APPÉTIT
Dec 25, 2015 · In case you didn't know, stock, as opposed to broth, is made with bones, and the collagen from those bones gives stock its thick and gelatinous texture, which broths tend to lack. So don't ever ...
From bonappetit.com
From bonappetit.com
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STOCK: MEANING, CLASSIFICATION AND USES | FOOD PRODUCTION
Stock can be simply defined as a liquid which has been simmered for a long time in order to extract flavours from the ingredients used. Any type of liquid can be used to start a stock. In almost all the cases, water is the liquid medium used, but then certain stocks can be made using a combination of milk and water as well.
From yourarticlelibrary.com
From yourarticlelibrary.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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RECIPE DEFINITION & MEANING - MERRIAM-WEBSTER
How to use recipe in a sentence. prescription; a set of instructions for making something from various ingredients; a formula or procedure for doing or attaining something… See the full definition
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DEFINITION AND COOKING INFORMATION - RECIPES
Print. 1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices. 2) Dressing is also a name given to a variety of seasoned ingredients, such as bread cubes, eggs, nuts, dried fruits, sausage bits, and herbs that are made as a side dish to be served with meat, poultry, fish, or seafood ...
From recipetips.com
From recipetips.com
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50 SOUPS : RECIPES AND COOKING : FOOD NETWORK | RECIPES ...
1. Basic Chicken Chop 1 onion, 1 celery stalk, 2 carrots and 1 tablespoon thyme; sauté in butter until tender. Season with salt and pepper. Add 6 cups chicken broth; simmer 20 minutes. Add 2 cups ...
From foodnetwork.com
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FOOD DEFINITION & MEANING | DICTIONARY.COM
Food definition, any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, etc. See more.
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From dictionary.com
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FISH STOCK RECIPE | BBC GOOD FOOD
Method. STEP 1. 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.
From bbcgoodfood.com
From bbcgoodfood.com
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HOW TO STOCK A MODERN PANTRY - NYT COOKING
Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar. Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned).A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with ...
From cooking.nytimes.com
From cooking.nytimes.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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BROWN STOCK RECIPE | EPICURIOUS
Aug 20, 2004 · Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again ...
From epicurious.com
From epicurious.com
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FOOD PICTURES • FOODIESFEED • FREE FOOD PHOTOS
Download 2000+ food pictures ? The best free food photos for commercial use ? CC0 license
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FOOD - WIKIPEDIA
Food is any substance consumed to provide nutritional support for an organism.Food is usually of plant, animal or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
From en.m.wikipedia.org
From en.m.wikipedia.org
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DEMI-GLACE RECIPE | ROBERT IRVINE | FOOD NETWORK
Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities. While the ...
From foodnetwork.com
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