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  2. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    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.

  3. Meat extract - Wikipedia

    en.wikipedia.org/wiki/Meat_extract

    Stock cubes, the most common type of meat extract. Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist.

  4. Broth - Wikipedia

    en.wikipedia.org/wiki/Broth

    Broth prepared from meat and vegetables Beef broth being cooked. Broth, also known as bouillon (French pronunciation:), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.

  5. What's the Difference Between Stock and Broth? - AOL

    www.aol.com/food-whats-difference-between-stock...

    In many ways, stock and broth are very similar. According to Theodora FitzGibbon, author of The Food of the Western World, "stock is the liquid extracted from fish, meat, poultry or vegetables by ...

  6. Bouillon cube - Wikipedia

    en.wikipedia.org/wiki/Bouillon_cube

    A bouillon cube / ˈ b uː j ɒ n / (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1 ⁄ 2 in) wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.

  7. Demi-glace - Wikipedia

    en.wikipedia.org/wiki/Demi-glace

    Demi-glace being reduced. Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace" (i.e. sans espagnole sauce).

  8. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

    www.aol.com/heres-handy-dandy-guide-different...

    In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.But ...

  9. What Are the Grades of Beef—and Which One Should I Buy? - AOL

    www.aol.com/lifestyle/grades-beef-one-buy...

    Occasionally, your butcher shop may have prime beef in stock. It’ll likely be a splurge, but the richness is perfect for a special occasion. Prime beef should be cooked quickly at high ...

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