The Forktionary Angle
"The foundational liquid gold that elevates every soup, sauce, and stew to gourmet status."
Definition
A flavorful liquid made by simmering bones, meat, vegetables, and aromatics in water, forming the base for soups, sauces, and braises.
Flavor Profile
The primary flavor notes for Stock are:
Chef’s Secret
When reducing stock for a sauce, avoid boiling vigorously. A gentle simmer slowly concentrates flavors without burning off delicate aromatics, resulting in a cleaner, richer finish.
Best Substitutes
Broth
Water + Bouillon Cube/Powder
Water + Herbs/Spices
Buying Guide
Check sodium levels. For richer flavor, choose 'unsalted' or 'low sodium' and adjust seasoning yourself. Look for clear, gelatinous textures in quality stocks.