03 Nov 2009

When simmering together, bones, the flesh of meat, chicken or fish with vegetables and seasonings. The liquid is strained and used as stock. However a good stock is flavoursome of the meat it is simmered with, very little vegetables and seasoning are required, so that it does not overpower the meat's flavour. Stock varies from beef, chicken, fish, vegetable to brown and white.

Use: In soups, stews, gravies, sauces, casseroles as a thickening and flavouring agent. Brown stock is made by browning the bones and vegetables, it gives a richer colour than the white stock and often used in gravies to retain it's colour.



Acidulated water

2009-11-03 11:55 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.