What is Stock (food)?
[[Image:Making stock for pho bo.jpg|thumb|right|250px|Making stock in a pot on a [[Kitchen stove|stove top]]]] '''Stock''' in [[cooking]] ([[cuisine]]) is a liquid [[flavor]]ing base for [[soups]] and [[sauces]]. It is a flavoured liquid preparation, and is the basis of many [[Dish (food)|dishes]]. The ideas go back to [[Carême]], and were simplified by [[Escoffier]].<ref>Escoffier, Auguste 1903. ''Le Guide culinaire: aide mémoire de cuisine pratique''. Paris: Flammarion.</ref><ref>Escoffier A. 1941. ''The Escoffier cook book''. New York: Crown.</ref> A stock is made by [[simmering]] animal bones and/or meat, fish, or vegetables in water and/or wine. [[Mirepoix (cuisine)|mirepoix]] or other aromatics are added for more flavour. Mirepoix is a mixture of [[onions]], [[carrots]], [[celery]], and sometimes other [[vegetables]]. Many use ready-made ingredients like Oxo cubes or [[bouillon]] cubes. It is possible to make stock more quickly with a [[pressure cooker]]. Fish stock, however, is cooked for only twenty minutes or so. Stock lasts for three or four days in the fridge, but can be boiled again, and stored again. == Notes == {{reflist}} [[Category:Cooking methods]]