Stocks are the foundation of every professional kitchen and an essential base for many other cooking methods and dishes.
A stock is essentially a flavored liquid created by slowly simmering meat, fish, bones, or shells with vegetables.
The resulting stock is then used as a base and flavor enhancer for further dishes. Let’s take a closer look at the types and preparations of stocks.
Clear Stocks
Light stocks are created by combining all ingredients with cold water, which is slowly brought to a simmer. This process avoids the development of roasted flavours and any colouring of the ingredients. As a result, the stock remains light with a delicate flavour profile.
