Stocks (part 1)
A Tool for Adding Flavor and Depth
Stocks play crucial role in the culinary realm and are often one of the first things taught in culinary school as a great way to enhance or add flavor to many dishes. But stocks are often underused or misunderstood by many homecooks. Stocks serve as a tool to develop deep, rich flavor and can separate your cooking from others. Stocks serve as a base for almost everything you do in cooking from soups to sauces. They are a great weapon in your arsenal for developing flavor.
What are Stocks?
Stocks are flavorful liquid extracts made from simmering animal bones and/or meat, fish, or vegetables in liquid (water) that are often flavored with a mirepoix and other aromatics. Stocks are aptly referred to as “fonds” or foundations in french cooking since stocks serve as the base for numerous dishes, especially soups, stews, and sauces.