A stock is a strained, clear, aromatic liquid that remains after simmering meat, fish, shrimp or vegetables with other seasonings such as a mirepoix or herbs.The bones and shells are often sautéed or roasted first to improve the intensity and richness of the flavors in the stock. A flavorful stock becomes the base or foundation for braises, sauces, soups, and stews. After strained, a stock can be boiled more, or reduced, to create a thicker stock or reduction.
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