What is a stock in cooking?

Stock refers to a flavorful liquid used as the base for various soups, sauces, and cooking recipes. It is made by simmering meat bones, poultry, fish, or vegetables in water for an extended period. The bones, and vegetables release their flavors, nutrients, and gelatin into the liquid, resulting in a rich, concentrated broth.

There are different types of stocks commonly used in cooking:

- Beef Stock: Made by simmering beef bones and vegetables

- Chicken Stock: Made by simmering chicken bones and vegetables

- Vegetable Stock: Made by simmering various vegetables, such as carrots, onions, celery, and herbs

- Fish stock: Prepared using fish bones and vegetables

-Pork stock: Similar to beef stock but uses pork bones

Stocks can be used as the starting point for many dishes. For instance, a clear soup is essentially a seasoned and garnished stock. Additionally, stocks can be reduced to make a stock concentrate or used as a liquid component in dishes such as stews, risotto, sauces, and braising liquids.

Stocks are widely used in professional kitchens and home cooking as a means of adding depth of flavor, aroma, and nutrition to dishes.