Search results
Results from the WOW.Com Content Network
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.
It is recipe 831 in that translation. Escoffier called for poaching the fish in butter and fumet, a stock made of fish bones, cooking the spinach in butter, covering the dish with Mornay sauce, garnishing it with grated cheese, and finishing it in an oven or salamander. [6]
Fish stock or stock fish may also refer to: Fish stocks are subpopulations of a particular species of fish. Fish stock (food), liquid made by boiling fish bones with vegetables, used as a base for fish soups and sauces; Fish stocking, the practice of raising fish in a hatchery and releasing them into a river, lake, or ocean
In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). [1]
Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.
Fish fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine. Cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock.
The most common form of dashi is a simple broth made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. [2]
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.