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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.
Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) [1] is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables , eggs , sweetbreads , cockscombs , and delicate meats .
It refers to fish species which undertake ocean migrations and also have wide geographic distributions. It usually denotes tuna and tuna-like species, shark, marlins and swordfish. See also transboundary stocks and straddling stocks. Husbandry – the farming practice of breeding and raising fish stock.
You can substitute hot smoked salmon for the crab; reduce the amount to 6 ounces. Add a pinch of red chile flakes if you like things a little spicy. Simply Recipes / Ali Redmond.
Seriously, fish sauce is a thing of beauty that delivers briny, salty flavor with a subtle, but important, sour note—and more people are starting to catch on. How to Substitute for Fish Sauce: 5 ...
The word stockfish is a loan word from West Frisian stokfisk (stick fish), possibly referring to the wooden racks on which stockfish are traditionally dried or because the dried fish resembles a stick. [2] "Stock" may also refer to a wooden yoke or harness on a horse or mule, once used to carry large fish from the sea or after drying/smoking ...
Miso or chicken stock may be used to flavor the broth. Most Japanese electric rice cookers have a specific setting for cooking congee. In Japan, porridge – because it is soft and easily digestible – is regarded as a food particularly suitable for serving to the sick and elderly. [ 27 ]
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.