8 Basic Stock Recipes (2024)

FAQs

What are the 4 types of basic stock used in cooking? ›

There are four basic kinds of stock/fond: white stock (Fond Blanc), brown stock (Fond Brun), vegetable or neutral stock (Fond Maigre) and Fish Stock (Fume de Poisson).

Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.

Vegetable stock is a relatively easy stock to make. No bones or carcasses to contend with, just crisper staples like carrots, onions, and celery.

Stocks are a type of security that gives stockholders a share of ownership in a company. Companies sell shares typically to gain additional money to grow the company. This is called the initial public offering (IPO). After the IPO, stockholders can resell shares on the stock market.

To make homemade chicken stock, place chicken bones, vegetables, herbs and spices into a large pot. Cover with cold water then simmer for about 3 hours. Let it cool, then skim the fat. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix.

Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer and cook, occasionally skimming the surface to remove foam, scum and fat, until the stock has reduced by about one third, about 3 hours. If the veggies or bones come above the water at any point, add more water to the pot.

As for time, if you don't cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns.

Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes. Add salt and water and bring to a boil.

Types Of Stock - White | Brown | Vegetable | Fish

White stock (Fond Blanc), 2. Brown stock (Fond Brun), 3. Vegetable or neutral stock (Fond Maigre) and 4. Fish Stock (Fume de Poisson).

What are the 4 basic components to a stock? ›

Investing has a set of four basic elements that investors use to break down a stock's value. In this article, we will look at four commonly used financial ratios—price-to-book (P/B) ratio, price-to-earnings (P/E) ratio, price-to-earnings growth (PEG) ratio, and dividend yield—and what they can tell you about a stock.