6 Different Stocks

Their Similarities and Differences

1. White Stocks (Fond Blanc)

- White stock is used for white sauce, blanquettes, fricassee, and
poached dishes. It is made by cleaning bones to remove
impurities without adding color, chicken carcasses, and aromatic
vegetables where the bones or meat are put in cold liquid and
slowly brought to a boil.

2. Brown Stock (Fond Brun)

- Brown stock is used for brown sauces and gravies, braised dishes,
and meat glazes. It is rich in color-ranging from a golden brown to
a deep mahogany- and full in body. It is made by roasting bones,
and often vegetables, which add a caramelized flavor to the
stocks.
3. Fish Stock (Fume d Poisson)
- Fish stock forms the basis of many dishes, particularly soups and
sauces. It is made by simmering bones, scraps of fish meat, ribs,
spines, and other fish parts in water.
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4. Beef stock
- It is made from primarily marrow/neck bones and other scraps
around the counter, cooked long and slow to extract flavor and
nutrients from the bones and any meat and fat left on them. It
can also be used in stews to make gravy. There is no added salt.
The longer it simmers, the richer the taste becomes.
5. Vegetable Stock (Fume de legume)
- Vegetable stock is used generally in vegetarian cooking and
veloute. It is often made of onions, celery, and carrots and can
incorporate leftover vegetable bits and pieces.

6. Shrimp Stock
- The shrimp stock is loaded with herbs, spices, and shrimp shells,
the star of the stock, where the bulk of the flavor comes from.
The shells are quickly cooked on high heat for a burst of flavor.
Similarities

- The similarities between each stock are they are full of flavors
that are made by simmering raw ingredients like bones, carcasses,
etc. They are the base of making other food like gravy, risotto,
s,oups or sauces. One effective way of making stocks is that it also
saves money by reducing waste.
Differences
- These stocks differ from one another in the sense that each stock
can turn into amazing different flavors that highlight its raw
ingredients. Added spices can bring the most out of it.
7. The recipe uses loads of herbs and spices and shrimp shells to build a
stock that is teaming with layers of flavors. 

8. Shrimp stock is one of those ingredients that is always great to have on

hand. It is the perfect addition to gumbo, jambalaya, or any other
seafood dish. 

9. The recipe uses loads of herbs and spices and shrimp shells to build a
stock that is teaming with layers of flavors. 

10. Shrimp stock is one of those ingredients that is always great to

have on hand. It is the perfect addition to gumbo, jambalayaor any
other seafood dis