Talk:Stock (food)

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Broth[edit]

Seriously, you can tell the author's are American... Broth is in NO WAY the same as stock... Next time you vist the UK or Ireland ask for a bowl of stock and a bowl of broth in a restaurant and see what you get... —Preceding unsigned comment added by 194.82.8.106 (talk) 12:51, 19 January 2010 (UTC)

Fume vs. fumet vs. stock[edit]

I haven't heard of "fume" but do you mean "fish fumet"? If so, I think that fish fumet and fish stock are two different things -- fumet is a *concentrated* fish stock where the ingrediants have been first browned together in a pan. Also according to the Larousse Gastronomique -- and my cooking teacher -- cooking fish stock for more than 30-45 minutes spoils the flavor.

Re: I am in agreement here, about the cooking time. However, Fumet is neither concentrated, nor browned. A slightly different Mirepoix is used, known as 'white mirepoix' which replaces carrots with parsnips or turnips or mushrooms. None of these ingredients are pre-cooked. Often, white wine is added as well.

Concentrating the Fumet might result in it tasting very much like, will... old fish.

Gisslen[edit]

This article reads like something taken out of Wayne Gisslen's "professional cooking."

Stock v. Broth[edit]

I think I grasp this pretty well except for one thing: vegetables. Shouldn't all vegetable-derived liquids (vegetable foo, mushroom foo) be broths, since there're no bones involved? Or can vegetable stock depend on animal or vegetable gelatinizers and thus be different from vegetable broth? My grocery shelves imply the first, but I don't think that that's a reliable source. Also, are there any regional variations in usage? VermillionBird 00:19, 27 October 2005 (UTC)

Someone just erased a paragraph about meat and fish. I am confused. There's a sentence about fish stock made from bonito flakes -- is that actually broth, even though everyone calls it stock? --csloat 08:41, 13 December 2005 (UTC)

OK guys, here it is: there is no real difference between stock and broth, the two terms can be (and are) used interchangeably. Sure, in general, stock is made from bones and broth from meat, but they don't have to be. After all, what do you get when you have something flavored by both meat and bones, "stroth?" And I know there is such thing as vegetable stock. As far as actual practical usage goes, stock usually refers to when the "flavored liquid" is going to be used as an ingredient in a greater dish, and broth is what's plated as final product (soup being just broth or a combination of solid ingredients and broth). But even in this usage, the terms are interchangeable. Check out this page for one source: http://www.pgacon.com/KitchenMyths.htm There's nothing wrong with using "stock" to refer to liquid flavored by bones and "broth" for liquid which is flavored by meat, just be aware that there's no real hard and fast rule. Durty Willy 21:37, 21 May 2006 (UTC)
The word 'stock' actually describes a type of broth that requires a very specific formula and procedure in its making in order to standardize the foods that are derived from it, which is not so with broth.
Durty Willy 07:42, 11 June 2006 (UTC)Please, cite your source, Ironlion45, and if you do, I can cite more than one definition, each contridicting each other, from equally accredited sources. Actually, you citing multiple sources would be preferred (save me some time ;)). What you describe above is closer to describing "recipe" than "stock." One can have "a very specific formula and procedure in its making in order to standardize the foods that are derived from it" and still have a final product of the "formula and procedure" as a finished item or an ingredient of another item. Multiple and varied recipes for "Lady Fingers" can result in both a finished product and what you describe as a "standardized ingredient," (for example, in "Insalata Inglacia," etc.) and I haven't seen two recipes for Lady Finger cakes that are identical, or even strictly similar to each other (except for shape and sweetness of the end product). Lady Fingers can be the product of a complex process, or just sliced up cupcakes. I've seen them cookie-like and cake-like. Ur...Lady Fingers is kind of a weird example; chili might be better. Or maybe not, people get kind of weird about chili. Maybe you mean something more like demi-glace? Again, no. Demi-glace, for instance, will have some variation in its creation depending on source, but the production is still similar no matter who's making it. Demi-glace means demi-glace, but stock and broth is still defined by it's users (both propessional and amature) even more wildly than lady fingers. Durty Willy 07:42, 11 June 2006 (UTC)


Stock is a soup? The section 'Comparison with broth' states: Broth differs in that it is a basic soup... The soup page states that stock can be an ingredient to make a soup. So, I think this creates an ambiguous definition. What should be the basic preparation, soup or stock? Chimalli (talk) 14:29, 16 January 2013 (UTC)

I think it's a little simpler than all of the above. Per the Thorndike-Barnhart dictionary a stock is the ingredient of something else. A broth can be a stock. I often use vegetable and meat broths as stocks. if it's an ingredient of something else it's a stock. It's raw material for something. Dave Kramer

Source[edit]

If anyone wants to use this, I got it from On Food and Cooking by Harold McGee.

The reason that we start with a cold liquid, such water/remouillage for stock, or broth/stock for consomme, is more for the purpose of clarity than of protein extraction. When brought slowly to a simmer, proteins will bind together(coagulate) into somewhat cohesive massesas they slowly rise to the surface. If hot water is used to start, or if the liquid is boiled rapidly instead of being simmered, the impurities will break apart and make it more difficult to skim. Mr. Mcgee does not mention any sealing or other benifits to protein extraction. —The preceding unsigned comment was added by 24.161.120.135 (talk) 15:48, 14 March 2007 (UTC).

Difference between stock , broth and bouillon?[edit]

Can someone please explain the difference between stock, broth and bouillon to me? According to the latter, stock serves a completely different purpose in the french cuisine than broth and bouillon. But what purpose? Stock is made from bones (if not completely from vegetables) while broth can be made from both bones and meat? --Ediug (talk) 03:11, 27 January 2009 (UTC)

Let the academic infos to speak.....its derivatives...[edit]

--58.38.43.52 (talk) 05:17, 7 May 2010 (UTC)

--58.38.43.52 (talk) 05:18, 7 May 2010 (UTC)

--58.38.43.52 (talk) 05:18, 7 May 2010 (UTC)