How to Cook - Stocks, Clarified
By Sid • Apr 1st, 2008 • Category: French Food, Non Vegetarian Food, PostsI used to get a bit confused at times, with terms like bouillon, stock, jus, glaze, demi glace, broth etc., and thought perhaps the same may be true of others. Its all the same - stock. There are two basic stocks - white and brown. You make white stock by boiling bones in water with seasoning. Brown stock is white stock, using bones that have been browned in the grill or on a flame. Its as simple as that.
Now we have a stock. Stocks form the base for sauces. Reduce the stock by half and you get a demi glace or half glaze. Demi glaces too are used as a base in some classic sauces.
Reduce the demi glace as far as it will reduce and you have a meat glaze or a glace de viande. Meat glaze keeps for a long time, is gelatinous and can be cut into cubes for storage. It is used to enhance the flavor of dishes or sauces.
Now, how tough was that?
- Sid
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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