Stock

 


The stock constitutes liquid in which bones, fish, meat, vegetables or cereals are cooked to extract the flavor and soluble food substances.

It is the foundation of soups and sauces which give a good flavor and extra nourishment.


Meat Stock

Use the bone of meat, poultry and small pieces of meat that are not needed for cooking, including the neck, leg and gizzard of poultry.

These ingredients should be fresh.

Break up the bones and cut up the meat to expose as much surface as possible in order to draw out the goodness. Cover with water, add a little salt, bring to boiling point and skim.

 Leave to simmer slowly until the bones become soft and most of the nutrients are in the water.

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