STOCK

Stock is a nutritious and flavorful liquid obtained from the prolonged simmering of Mirepoix, Bouquetgarni  and bones.

Mirepoix: Roughly cut aromatic vegetables ( carrot, onion, turnip, celery, beans etc.)

Bouquetgarni: Bundle of herbs ( parsley, cloves, cardamon, bay leaf, thyme etc.)

Bones: Bones of chicken, fish, lamb, mutton or beef.

Sock should be clean, clear, non-cloudy and free from grease. Stock is also called "Fond de Cuisine" that means stock is foundation of many continental dishes. Stock  is used as the base for soup, sauce and gravy.

General Methods of Preparation of Stock:

1. Only fresh meat bones and vegetables should be used.
2. Never keep adding items to the stock pot once it has started cooking.
3. The scum that rises to the top should be removed.
4. Fat globules that floats on the surface should be removed.
5. The stock should simmer gently not boiled.
6. No salt & pepper should be added.
7. Stock should be not covered and stirred during cooking.
8. Stock should be strained, cooled in a clean pot and put in refrigerator.
9. It is dangerous to keep stock for more than 24 hrs.

There are 3 types of stocks:

1. White Stock
2. Brown Stock
3. Fish Stock