Types of Stock

• Prepared with clean and/or blanched meat and bones moistened with cold water
• May provide gelatin and a more subtle background flavor and aroma than brown stock

Brown Stock

• Prepared with meat and/or bones that have been browned on the stove top or roasted
• Have a richer and more complex flavor than white stock.  This is not always preferred!

A good stock is clear and flavorful.  The clarity of stock comes from careful technique.  The flavor comes from the quality of the ingredients, the ratio of solids to liquid and the length of cooking time.  It’s important to note that “deep” flavor isn’t always desirable.    For example, when cooking rice or vegetables, a mildly flavored stock may be preferred.

Remouillage

Literally, a “rewetting”, a remouillage is the second extraction from bones used to make a primary stock.  After the primary stock is made, the bones reserved and covered again with fresh water.  The bones are simmered for a second time to extract a weak stock.  How longs to simmer a remouillage depends on the quantity and quality of the bones.  for example, veal feet may actually yield enough gelatin for several re-wettings while smaller shank bones may have been fully extracted in the primary stock.

Broth, Bouillon or Brodo

A broth, (bouillon in French and Brodo in Italian) is a full-flavored stock, seasoned and ready to eat.  Broths are usually prepared with meat, rather than bones or may start with a stock that is enriched with meat and other ingredients.  A vegetable stock is synonymous with a vegetable broth.

Fumet

A fumet is a strongly flavored, aromatic fish stock finished with an acid such as white wine or lemon juice.  The bones for a fish stock should be from low-fat white-fleshed fish such as cod, flounder, haddock, halibut, or sole.  Because of their pronounced flavor, oily fish such as tuna, salmon or mackerel would not typically be used in a fish stock or fumet.  The bones must be very fresh and thoroughly washed in cold water.  Fish heads, gills, and skin should be avoided.  When making a fish stock, the bones are not blanched the mirepoix is cut small and the stock simmers for no more than 45 minutes.

Estouffade

An estouffade is a classic brown stock with addition of pork as outlined by Escoffier.

Court Bouillon

Literally, “short broth” is a quick acidulated vegetable stock used for poaching fish, veal, chicken or offal or a quick stock/broth made with smaller bones and mirepoix.  A court bouillon may be used to augment a weak broth or to infuse flavors.  Refined and enriched, it may be served as broth or as an accompaniment to a delicate protein.  Also known as “a la nage”.

Vegetable Stock

A vegetable stock or broth uses salt to bring out the flavor of the vegetables.  Avoid asparagus, brassicas (broccoli, cauliflower, cabbage, etc.) and starchy vegetables like potatoes for making a vegetable stock.  Using overly-ripe vegetables or roasting, sweating and caramelizing improves aroma and flavor of a vegetable stock.  Vegetable stocks are generally not cooked for more than 30 minutes.

Specialty Stocks

• Lamb Stock for Scotch Broth
• Pork or Ham Stock
• Shrimp Shells, Lobster Bodies for Bisque
• Dashi, Japanese seaweed stock
  • Made with kombu (seaweed) & bonito (fish) flakes
  • Fundamental to Japanese Cuisine
  • Base to Miso Soup
• Tomato Water for Tomato Sauces
  • Ripe tomatoes are crushed and strained to produce an intensely flavorful and clear tomato “water”