Couscous is actually a form of wheat pasta (known as semolina) traditionally served as a bed under stews. According to Livestrong.com, steaming some vegetables helps them to retain more antioxidants than any other cooking method. They utilize scrap waste (such as mirepoix odds and ends), add depth and flavor, are easy to prepare, and are universally versatile. That one gave a whole new life to plain old white rice for me. Risotto is rice with a lot of liquid. One of my favorites is chicken curry. The bones and vegetables are simmered to extract colour, flavour, aroma, and body of the resulting stock. Chicken is most commonly used for fond blanc, while beef or veal are most commonly used in fond brun. The cooking liquid for ham can be a very useful ingredient, but always make sure you taste the liquid first as sometimes it can be too salty for cooking. Do not add salt at this stage, it should only be added when the stock is being used in a recipe. Once done, you can try any number of variations, including adding white wine, pureed tomatoes, or vinegar to suit your taste. Make this wonderfully textured dish even tastier by substituting stock for water. The general rule for cooking long-grain white rice is two parts liquid (water or stock) to one part rice. Both are made from chicken, but stock is made from the bones, which gives it a richer mouthfeel (that’s a legitimate word, I promise). One of the only reasons I don’t run off to live in the Caribbean each year when the weather in the Northeast dips inevitably to the cold, damp, and snowy is the knowledge that I will be comforted by such things as roaring fires and chicken noodle soup. Court bouillon: An aromatic vegetable broth. According to this mashed potatoes recipe, the secret to heavenly mashed potatoes is to use Yukon gold potatoes rather than russets. I love avgolemono! Cover and simmer for about five minutes, and enjoy! Any leftover chicken pieces will work - takeout fried chicken, for instance. Bring the stock to a boil, add ¼ teaspoon salt, 1 tablespoon butter (optional), and 1 cup rice; simmer, covered, for about 15 minutes until all liquid is absorbed. Sure, stocks from scratch are great, but there are certain advantages to bouillon cubes that shouldn't be ignored. Boil 1½ cups stock, add 1 cup couscous, cover, and remove from the heat. You can keep it for up to five days in the refrigerator. Wait five minutes, and voila! A stock should be flavoured enough to allow it for easy identification but the flavours should not be overpowering to mask the real flavour of the stock. This is a given, right? The shin bones of beef have the best flavours and hence, the most preferred for brown beef stocks. Brown stocks are used for making demi-glace and its derivatives, such as bordelaise and sauce Robert. Use the same amount of liquid as oil the recipe calls for. Many seafood soup recipes generate their own stock. This tomato-based sauce is traditionally made with white wine, but for an alluringly different flavor, substitute chicken stock instead. Simmer up a big batch and pair with spaghetti, gnocchi, eggplant Parmesan, or lasagna. Stocks and broths can be used to reheat leftover stir-fries. If you must, avoid the main brands (Swansons and Campbell's, sorry); try to find low-salt brands in the health-food aisle of the market, or in a health food store. This red beans and rice recipe from food network and emeril lagasse calls for chicken stock instead of water. A chicken stock simmered with Indian spices would be used only in Indian cooking; chicken stock with Thai flavourings would be used only for Thai dishes. Roast the chicken pieces (and meat and skin) before starting the stock for a more golden, richer-tasting end product. Beef, mutton and pork broths are made by slowly simmering meat (do not remove gristle - it contains collagen) with vegetables and flavourings. The light Alfredo is also incredibly easy — simply combine milk, stock, flour, salt, and pepper, and heat over low heat. The only product I endorse for stock that you don't make yourself is Demi-Glace Gold, available online from Gateway Gourmet. 1. Try this recipe for homemade vegetable stock. To prepare chicken stock one would use chicken bones only and similarly, to get lamb stock one has to use lamb bones and so on. I don't know why people make such a palaver out of making stock, it's really been over-complicated in recent years by tv (or should I these days say 'media'?) A good sauce is like a striking accessory — it has the potential to make a plain-Jane dish into a to-die-for entrée. Gravy made with drippings effortlessly dresses up any roast and conjures up memories of holiday dinners anytime. Once your stock and wine is reduced, add the roux. Strain the stock through a fine sieve or cheesecloth and it is ready for use. I love making my own chicken stock and canning it so I always have it on hand. 3. If you don't have enough, store what you have in the freezer and keep accumulating until you do. Stocks are the base for any Western cooking. Chicken stock requires three to four hours of simmering to extract out the flavours. Great tips - thanks! Similarly, Western stocks would use herbs and other vegetables depending upon the type of stock. I grew up believing there to be only two types of clam chowders: New England style (cream-based chowder) and Manhattan style (tomato-based chowder). Boiling would also make the stock, ‘cloudy’. Add four cups chicken stock, one can of cannellini beans, and a pinch of Parmesan cheese. Gazpacho, love it:) We just put up a recipe for chicken broth in a dutch oven. Classification of Stock 3. This hot and sour soup recipe calls for bamboo shoots, which are generally sold canned in the ethnic food aisle at your local grocer’s, but you could try substituting with asparagus or coconut shoots. However, in hotels, four major stocks such as chicken, lamb, beef, and fish are prepared. You can imitate stock by simmering canned broth with carrots, onion, celery, and spices such as dried parsley, a bay leaf, and pepper. Certain spices such as peppercorns, bay leaf, and dried thyme are used to spice up the stocks and are known as sachet d’epices, literally meaning ‘bag of spices’. Use cold water and warm slowly - this prevents the meat from sealing. Articles. Pick up a package yourself this summer and whip up some delicious and filling butternut squash soup using only five simple ingredients (not counting butter and salt). Chicken and rice casserole is the quintessential American meal for a large family. Stocks are divided into two categories: White stocks are used as the base for velouté sauce and various derivative sauces like allemande and suprême sauces. Basic stocks are usually named for the primary meat type. Substituting chicken stock for water gives this versatile side dish just the nudge it needs to make it irresistible to all. Add salt and pepper to taste. Stock can be simply defined as a liquid which has been simmered for a long time in order to extract flavours from the ingredients used. At least in French cooking and in most European cooking. Sauté the onion and chopped celery in ¾ cup butter over medium-high heat until soft, then season with salt, pepper, and poultry seasoning. Fumet: A highly flavored stock made with fish bones. I absolutely adore it, even if I am just cooking pastina in it for a quick, easy soup. Escarole, a variety of endive that is less bitter than its cousins, serves as a hearty pairing to white beans in this antioxidant- and protein-rich soup. The bunch of herbs used to flavour Western stocks is termed as ‘bouquet garni’. The majority of the cooking liquid is absorbed by the grains, rather than evaporated into the air. Join the discussion today. Every stock recipe I've ever read says to discard the veggies after simmering them forever, but I'm wondering: Can I reuse some of the ingredients, namely the carrots, after making stock from them? And you're right. Steam vegetables by placing them in a steaming basket in a larger pot containing about 2 inches of boiling stock. Pour a mixture of six eggs, one cup milk, and one cup cooled chicken stock over the bread mixture. Both white and brown stocks are made from bones and vegetables, however, the process followed for each one are slightly different. Make your own at home with Ellie Krieger’s recipe (via FoodNetwork.com), which calls for six cups of chicken broth (substituting with stock, of course). 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