What are the types of stocks?

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In the European culinary tradition stocks are made from animal bones (veal/beef & chicken are most common, but also turkey, duck, lamb, etc), fish bones, vegetables, or shellfish shells & heads (shrimp, crab, lobster, etc).

Other types of stock are made elsewhere in the world, such as Japanese dashi – made from bonito fish flakes and seaweed.

Glaces are stocks that have been cooked down to thicken and concentrate flavor – veal demi glace is the most common/well known, but others are also made.

Fish Fumet is a more complex version of fish stock with white wine (and possibly other ingredients) added.  It is traditionally used as a poaching liquid, but can also be used as you would fish stock in soup, stew & sauce recipes.

Here are some links for further information:
Cardinal Rules of Stock Making
How to Make Chicken Stock
How to Make Dark Duck Stock
How to Make Dashi
How to Make a Quick Fish Fumet
How to Make a Traditional Fish Fumet
How to Fortify a Fish Fumet
How to Make Fish Stock
How to Make Lobster Stock
How to Make Veal Demi Glace
How to Make Veal Stock
How to Make Vegetable Stock

– Question Submitted by Helbert

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