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The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time. Meat scraps and vegetables are placed in a pot, covered with water, and simmered, partially covered, for at least 2 hours. If bones are being used to make the stock, the ingredients should simmer up to 12 hours. Excess fat is skimmed from the surface periodically during the cooking process. When the cooking is complete, the stock is strained to remove the meat, bones, and vegetables. Meat stock is used in making gravies, aspics, soups, and sauces.
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