cookeryy

• stocks - bases of many soups and sauces
• soups - are liquid foods maybe thin or thick, maybe hot or cold
• sauces - thickened liquid flavor over the food
• brown stock - are roasted bones of beef
• chicken stock - can be called white stock but it is simmered for only 2-3 hours
• fish stock - bones, head, and trimmings from fish are used
• white stock - colorless stock and is more delicately flavored than brown stock
• chicken stock - must always be strained before using or storing
• white stock - used as based in a soup and substitute for water
• brown stock - based for sauces such as mushrooms, sauce, espagnole and demi- glace
• bones - bones of beef are commonly used in preparing the stock
• mirepoix - aromatic vegetables such as onions, carrots, celery are added
• meat - skin or shoulder of a beef are often used
• herbs spices and seasoning - are lightly used, common are parsley bay leave and thyme
• tomatoes - add flavor to brown stock
• wine - occasionally used flavorful distribution is more important than its acidity