3 Types of stocks used while cooking

A stock is a flavourful liquid prepared by simmering meaty bones from meat and poultry, seafood, or and vegetables in water with aromatics until their flavor, aroma, color, body, and nutritive value is extracted. Stocks contain four essential parts: a major flavoring ingredient, liquid, aromatics, and mirepoix.

Mirepoix is the aromatic flavor base made by lightly cooking onions, celery, and carrots.

3 Types of stocks mostly used while cooking are:-

1. Vegetable stock

   Ingredients

   1 large Onion  

   1 medium Carrot

   1 stick of Celery

   2 cloves Garlic

   1 Bayleaf

   6-8 Black peppercorn

   3-4 Cloves

  Procedure

STEP 1

Peel onion and carrot and wash them, also peel the garlic and crush it. Wash the celery stick and roughly cut all the vegetables.

STEP 2

Take a saucepan and add all the ingredients and add 8 cups of water. Bring it to boil.

STEP 3

When the stock started to boil simmer it for 15-20 min. and strain it. Cool it and it can be stored in a refrigerator.

2.Chicken Stock 

     Ingredients

     200-gram chicken bone

     1 Large Onion

     1 large Carrot

     1 stick Celery

     1 Leek

     3-4 stalks Parsley

     8-10 Black peppercorns

     5 cloves

     1 Bayleaf

   Procedure

    STEP 1

    Take a Saucepan and heat sufficient water to boil the bones. Till the water is boiling, wash and clean the bone properly, and remove fat. Now boil it for 5 minutes.

   STEP 2

    Wash and peel all the vegetables and cut them Roughly, Cut leek, celery, and parsley into two pieces. Wash the leek properly because it has dirt inside.

   STEP 3

    Take all the ingredients in a deep saucepan and add 12 cups of water and keep it on heat. Bring stock to boil and remove any scum on the top. Now simmer it for at least 1 hour.

   STEP 4

   Remove it from the heat, cool it, and refrigerate it till further use

3.Fish Stock

   Ingredients

    200 grams Fishbone or Head

    1 large Onion

    2 stick Celery

    1 small Carrot

    1 Bayleaf

    5-6 Black peppercorn

   

  Procedure

   STEP 1

   Peel, wash and cut onion and carrot, wash celery and cut it roughly.

  STEP 2

  Take a saucepan and add Fishbone, head, carrot, onion, celery, Bayleaf, and Black peppercorn, now add 6 cups of water and put it on Heat.

  STEP 3 

  When it starts boiling remove all the scum on the top of the stock and simmer it for a Maximum of 20 minutes. Now strain the stock and use it. Do not store it because it smells and also affects other foods.