1. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Stocks

2. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins What is stock? Stock is a liquid containing some of the soluble nutrients and flavours of food, extracted by prolonged and gentle simmering. Stock is the foundation of soups, sauces and gravies. Stock is a very important ingredient to the flavour of the finished dish.

3. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Types of stock White stock is made from beef, mutton or chicken and used in white soups, sauces and stews. Brown stock is made from beef, mutton, chicken, veal or game and used in brown soups, sauces, gravies and stews. Vegetable stock is made solely from vegetables and herbs so can be used in vegetarian dishes. Nage is high quality stock made from vegetables, fish, meat or game.

4. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Tips for making stock Simmer stock gently. Boiling causes evaporation and makes it cloudy. Do not let stock go off the boil. In hot weather it may go sour. Remove scum as it can spoil the colour and flavour. Skim off fat as it can make it greasy. Do not add salt. Do not use unsound bones or decaying vegetables. They will cause unpleasant flavours, quick deterioration and create a risk of contamination.

5. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Food safety with stocks Without care and attention, stocks, soups and sauces can easily become contaminated. Ideally, make stock daily and discard it at the end of the day. If stock is to be kept, strain, reboil and cool it quickly, and then refrigerate it below 5 ° C or freeze below –18 ° C. After storage, boil it for at least two minutes. Only reheat stock once.

6. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Glazes Made by steadily boiling white or brown stock and reducing it to a sticky or gelatinous consistency. Used as a base for sauce or to improve the flavour of a weak, bland sauce. Kept refrigerated in jars for up to one week, or frozen in small, sterilised jars for several months. Once reduced, the stock can be boiled further to form a glaze.