Stocks

Losing Importance in Modern Kitchens

Stocks were once part of the complete utilization of products in large commercial kitchens. When whole cuts of meat or primals, poulty, or seafood were fabricated, the carcasses, frames, and bones were utilized in a stock as a cost-saving measure. Today, most restaurants do little fabrication and opt for labor-saving retail cuts or sub-primal cuts of meat and have little to turn into a stock or broth. If a restaurant chooses to make stock, bones are purchased for that purpose. Otherwise, most restaurants rely on convenient ready-made products that like stock, broth, and base, a condensed or concentrated form of stock.