Stock is similarly crucial to fine cuisine. It is rarely seen on its own but is one of the principle foundational building blocks of the culinary arts. If you start with a bad stock, it is impossible to make great food. The more perfectionistic the cuisine, the greater importance quality stocks will have. Basically, if you have ever made chicken soup from scratch, you have made a type of stock.
Stock is a clear liquid, well flavored with bones, meat, vegetables, herbs, spices, and no salt.
In restaurant kitchens, stock is used everywhere. Stock is the backbone of soups and sauces. It is frequently used in poached and braised dishes. White stocks are light in color while brown stocks are dark in color. In today's class, we will focus on white stock.