What is stock in cooking?
Q: What is stock in cooking?
A: Stock in cooking is a liquid flavoring base for soups and sauces, which is made by simmering animal bones and/or meat, fish, or vegetables in water and/or wine.
Q: Who came up with the idea of stock in cooking?
A: The idea of stock in cooking goes back to Carême.
Q: How was the idea of stock simplified?
A: The idea of stock in cooking was simplified by Escoffier.
Q: What ingredients are added to stock for more flavor?
A: Mirepoix or other aromatics such as a mixture of onions, carrots, celery, and sometimes other vegetables are added to stock for more flavor.
Q: Can ready-made ingredients be used to make stock?
A: Yes, many people use ready-made ingredients like Oxo cubes or bouillon cubes to make stock.
Q: How can stock be made more quickly?
A: Stock can be made more quickly with a pressure cooker.
Q: How long is fish stock cooked for?
A: Fish stock is cooked for only twenty minutes or so.
