Stock recipes
1. Chicken Goulash
For Chicken Goulash you will need chicken breasts, beef goulash seasoning mix, cream of celery soup, and water to make this poultry stock recipe.
Stocks & Sauces
Below are our 11 articles in the stocks & sauces' category:
Easy Steps to Egg-Based Sauces.
Stock Making 101 - How to Make Soup Stocks
Posted by Cheri Sicard
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Stock pot
A large, deep two-handled pot with a well-fitting lid and capacity of at least 5 litres. As well as being used to cook stock, a stock pot can be used to cook large quantities of pasta, soup or rice.
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Stock (food)
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Stock:
A flavored broth from meats, fish, shellfish, and vegetables. These are the basis of sauce and soup making.
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Stocking your pantry/refrigerator
Substitute for vanilla extract
Substitution: baking powder for baking soda
Vegetarian substitutes for gelatin
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What is a sachet of vanilla?
What is hartshorn?
What is shortening?
Stock recipes
A flavoured liquid base for making a sauce, stew or braised dish, made by simmering beef, chicken or fish with vegetables, aromatic ingredients and water. Vegetable stock is made exclusively with vegetables.
Stocks, Broths & Gravies
baker's caramel = blackjack Substitutes: caramel coloring OR Kitchen Bouquet (saltier) OR browning
beef base Substitutes: beef bouillon cubes (not as flavorful) OR beef broth (no need to add water) ...
Beef Stock - one of the most importantant ingredients used by professional chefs that you'll want to know how to make at home.
Chicken stock is a very useful cooking ingredient to have around the house. It is also extraordinarily easy to make. Cooks can make a large batch and freeze it so that chicken stock is always readily available when called for.
Vegetable Broth and Stock
Leave out pungent vegetables like broccoli and kale to preserve the subtle flavors in your vegetable broth or vegetable stock.
stock
A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces.
Tabasco (Sauce) ...
Stock - a rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.
Strain - to separate liquid from solid food by pouring through a strainer or fine sieve.
STOCK
2 quarts dashi (see basics for preparation method)
1/2 cup of shoyu
7 tablespoons mirin.
Stock
strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.
Vichyssoise ...
Stock - The strained liquid in which meat, fish, poultry, or vegetables have been cooked. Stock may also be called "broth" or "bouillon."
Stollen - A German yeast bread traditionally made at Christmas time. See: Christmas Stollen ...
Stock
The liquid in which meat, poultry, fish, or vegetables have been cooked
Stroganoff ...
Stock link - A rich meat, fish, or vegetable broth. It is used as a base for soups, sauces, and other preparations.
Sugo - A simple tomato sauce or other type of sauce comprised of relatively few ingredients.
Stock - The strained liquid resulting from cooked vegetables, meat, and/or fish in a significant amount of water with aromatics added.
Stocking allowance (food industry term):
A manufacturer's allowance to stock a new product. See distribution allowance.
Stock-keeping unit (sku) (food industry term): ...
Beef stock - Real beef stock is superior to any. But consommé or bouillon (mostly salt) may be substituted in a pinch.
Fish stock
A flavoured soup base made from simmering fish bones and chopped onions, carrots, celery, or other vegetables. Also called fish fumet, fresh stock is available from selected delicatessens and fishmongers.
Finger eggplant ...
Broth/stock
The liquid which results from the simmering of meat, poultry, vegetables, or bones with seasonings, herbs and vegetables. Also called bouillon. To save time, purchase "base" which is a ready-to-use paste.
1 l chicken stock
4 kaffir lime (leaves)
2 stalks lemongrass (chopped and bruised) ...
6 cups chicken stock (canned chicken stock or vegetable)
1 tsp salt
12 tsp pepper ...
Stock being reduced in a pan.
In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation. Common preparations involving reductions include ...
STOCK and GRAVY:
1 turkey neck, gizzard and heart
8 cups cold water
2 small onions, peel and quarter
2 large ribs celery, trim and chop
1 bay leaf
5 black peppercorns
4 sprigs fresh thyme, or 1 tsp dried
2 tablespoons flour ...
Stockbyte
Larger field pumpkins are ideal for carving jack-o-lanterns. See more pumpkin patch pictures.
Q. After Halloween, my family always has a left-over pumpkin. What type of pumpkin is best for use in fall recipes?
Stock
The strained clear liquid in which meat, poultry, or fish has been simmered with vegetables or herbs. It is similar to broth but is richer and more concentrated.
stock: The strained, flavorful liquid that is produced by cooking meat, fish, poultry, vegetables, seasonings, or other ingredients in water.
Stock - The liquid in which meat, fish, and vegetables have been cooked in for a simmering stew or broth.
Toast - To brown by direct heat or oven heat for breads, nuts, or marshmallows.
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Stockpot: A large, straight-sided pot that is taller than it is wide. Used for making stocks and soups, Some have spigots. Also called a marmite.
Stock
The liquid that results from simmering bones, vegetable and seasonings in water or another liquid.
Streusel ...
I stock up on canned salmon when I find a good sale price - it's a quick start to dinner on the nights I'm only cooking for myself. You can substitue...
Bisquick Salmon Asparagus Bake
Recipe #452641 ...
In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
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Understanding Different Types of Mushrooms ...
Brown Stock
A richly colored stock made of chicken, veal, beef or game bones and vegetables, all of which are caramelized before they are simmered in water with seasonings.
Brule (broo-LAY) ...
Add the stock, wine, reserved meat, and bouquet garni and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the meat is tender, 1 to 1 1/2 hours. Discard the bouquet garni and add the mushrooms.
Fumet A stock of fish, meat, or game reduced with wine until concentrated
CookBook Spicy vegetables Spicy vegetables (onion, garlic, celery, horseradish) are widely used ... more ...
Broth or Stock
A flavorful liquid made by gently cooking meat, seafood or vegetables (and/or their by-products, such as bones and trimming) often with herbs, in liquid (usually water).
Simmer the stock used to deglaze the pan drippings until reduced and thickened.
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Earthenware stock pot.
Marsala
A fortified wine, originally from Sicily, but also produced in California; available sweet (best for desserts) and dry (for use in savory dishes) ...
fumet: fish stock
G
galantine: boned poultry or meat stuffed, rolled, cooked, glazed with gelatin, cold ...
marmite: Stockpot
mask: To coat with sauce (see also nappé)
mayonnaise: A cold sauce emulsion consisting of egg yolks, vinegar, seasoning and a good quality oil ...
To heat wine, stock or other liquid together with the cooking juices and sediment left in the pan after roasting or sautéing in order to make a sauce or gravy
Demerara sugar ...
Deglaze
Adding stock, wine or water to the pan after meat has been cooked and removed. When the liquid is added, it loosens the flavor from the pan to make a sauce for the meat.
Dice
To cut up in uniform pieces. Usually in 1/8 to 1/4 inch squares.
Oxtail will be stocked by any good butcher, but you might not readily find it in supermarkets. Oxtail has a very distinctive character, but you can substitute beef or veal shanks if you need to, and the results will still be delicious.
A type of soup stock prepared with dried bonito tuna flakes, seaweed, and water. It is used in Japanese cooking and is most often the simplest form of a base stock for noodle dishes.
Dashi Glossary Term - Related Content
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(2) To clarify stock: egg whites and/or eggshells are commonly added and simmered for about 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue.
Dashi is a stock made from konbu (kelp) and katsuo-bushi (dried bonito fish). Along with shoyu (soy sauce), dashi is used most frequently in Japanese cooking in everything from soups to simmered vegetable dishes.
Mix the stock, tomato sauce, tomato juice, tomato paste and sugar in a large saucepan and keep on a medium flame.
Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
Well-stocked Asian markets usually offer a selection of dried and fresh egg noodles, both thin and thick. Although they are often neon yellow, some of the dried varieties are made without eggs.
Cook in boiling stock or water for 25-30 minutes, drain and then leave in a covered pan to dry for 10 minutes before serving.
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1. Cooking ...
A lightly reduced stock that's used as a sauce for roasted meats, such as beef.
Glossary 2.64 is technology by Guru PHP
Main Menu ...
Cooking from your stockpile? Reading Grandma's Cookbokk for the first time? What do all these terms mean this cookbook is in some other language! ...
The ginger-like rootstock (rhizome). It is built up from cylindrical subunits (circular cross-section), whose pale-reddish surface is characteristically cross-striped by reddish-brown, small rings.
First step would be stocking the staples you need to cook international. Why not follow the recommendations in our basic pantry?
clarify To remove all impurities from stock or jelly (usually with egg
white) or from fat.
classed or classified growth Wine, especially from the French Bordeaux,
that has been officially ranked, usually by the Classification of 1855 ...
Also known as stoccafisso although true stockfish is dried but unsalted. Baccala must be soaked for a couple of days, changing the water often before it can be used. bagnetIn a dialect of Piedmont, this means sauce ("little bath").
 See also: Cooking, Flavor, Sauce, Vegetable, Water
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