beef stock
Học thuậtThân thiện
Definition
Noun: * A liquid made by simmering beef bones, meat, and vegetables in water: Beef stock is a flavorful broth used as a base for soups, sauces, and gravies. It is created by slowly cooking beef components with aromatic vegetables and herbs to extract their flavor.
Usage
Beef stock is primarily used as an ingredient in cooking. * It forms the foundational liquid for dishes like French onion soup, beef stew, and risotto. * It is used to deglaze pans and create rich sauces and pan gravies. * It can be used to cook grains like rice or quinoa to add depth of flavor.
Examples
- The recipe for the rich gravy calls for two cups of beef stock.
- Simmer the bones for several hours to make a homemade beef stock.
- For a deeper flavor, reduce the beef stock by half before adding it to the stew.
Advanced Usage
- "To reduce beef stock": To simmer it uncovered so that water evaporates, concentrating its flavor and thickening its consistency.
- Chefs often reduce beef stock to create a potent glaze or demi-glace.
- "Fortified beef stock": A stock that has been intensified, often by adding roasted bones or reducing it further.
- The recipe requires a fortified beef stock for the sauce to have the correct body.
Variants and Related Words
- Stock (n): The general term for a flavorful liquid made by simmering bones, meat, seafood, or vegetables.
- Broth (n): A similar liquid, often made with more meat and less cooking time, sometimes seasoned and ready to eat. While often used interchangeably with "stock," broth is typically seasoned and may be lighter.
- Bouillon (n): A dehydrated cube or granule used to make a broth when dissolved in water; a quick substitute for stock.
- Consommé (n): A clarified, rich stock that is perfectly clear.
Synonyms
- Beef broth
- Beef bouillon (when referring to the liquid made from cubes or granules)
Related Phrases
- Stock pot: The large pot used for making stock.
- Fill the stock pot with cold water to cover the bones.
- Mirepoix: The mixture of diced onions, carrots, and celery used as an aromatic base for making stock.
- A standard mirepoix is essential for a good beef stock.