What is white beef stock?

In the culinary arts, it’s fairly common to refer to a stock as a white stock or a brown stock depending upon what technique is used to make it. Thus, chicken stock is a white stock and beef stock is a brown stock. But you can make a white stock using veal bones or even beef bones.

Similarly one may ask, what is white stock?

Definition of white stock. : soup stock made from veal or chicken without colored seasonings and often used in white sauce.

Additionally, how do you remove the impurities in bones to make a white stock? Rinse. Rinse bones well in cold water to remove impurities—fats and soluble cell proteins–that can later cloud the stock. Cold water. Place bones in a heavy flat-bottomed stainless steel cooking pot (for even cooking and greatest clarity) and cover them with cold water.

Furthermore, what is white stock used for?

White stock is used as the base for veloute sauce and its derivative sauces whereas brown stocks are used for making demi-glace and its derivatives. For white stock, the bones are blanched first, and then drained and rinsed before simmering.

What are the steps in the procedure of preparing white stock?


  1. Cut veal from bone. Advertisement.
  2. Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
  3. Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

17 Related Question Answers Found

How is beef stock made?

Stock is made by simmering a combination of animal bones (which typically contain some scraps of meat), mirepoix (a mixture of onions, carrots, and celery), and aromatics in water. Stock always involves bones, although not necessarily meat.

What is white stock made of?

What Is A White Stock? White stock is a flavorful liquid made by simmering bones, vegetables, and aromatics. It is almost perfectly clear and light in flavor, which makes it ideal for very light dishes. Unlike brown stock, this one uses the process of blanching bones to remove impurities instead of roasting them.

What is fish fumet?

Fish fumet (pronounced foo-may) is a fish stock made from fish bones (and sometimes the head) of white fish such as halibut, bream, or bass.

What is brown stock made from?

Brown Beef Stock. In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones.

How do you make a stock?

Points to remember Place chicken carcasses/bones into large pan and top with cold water. Heat to a gentle simmer and skim off any protein scum which rises up. Add vegetables and bouquet garni. Strain the stock, pour into a clean pan and boil fiercely to reduce the stock and intensify the flavour.

What are the 4 types of stock?

Here are four types of stocks that every savvy investor should own for a balanced hand. Growth stocks. These are the shares you buy for capital growth, rather than dividends. Dividend aka yield stocks. New issues. Defensive stocks.

What is a brown stock?

Definition of brown stock. 1 : stock made from beef (as from beef seared to give color) or from a mixture of meats including beef. 2 : the unbleached fibers produced by cooking wood by the alkaline processes of papermaking.

How do you make fish stock from scratch?

Ingredients 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood. 1/2 cup dry white wine. About 2 quarts water. 2 medium onions, very thinly sliced. 4 stalks celery, very thinly sliced. 2 medium carrots, very thinly sliced. 2 dried bay leaves.

What gives body to a stock?

Bones for Making Stock Bones contain collagen, which when simmered forms gelatin. The more gelatin there is in the stock, the more body it will have. When chilled, a good stock should actually solidify.

What is the difference between stock and broth?

What is the Difference Between Stock vs Broth? Essentially, stock is made from simmering the bones from your meat for a long period of time to extract the flavors from them. Broth is made from using the meatier parts of your bird to flavor it. You can make a broth out of poultry, fish, beef, and even vegetables!

Do you make stock with hot or cold water?

If you start a stock or soup made from meat and bones with hot water the resulting liquid will be cloudy. This is because the initial shock from the hot water leaches insoluble proteins from the meat and bones. If you start your stock or soup with cold water the resulting liquid will be clear. That’s all.

How do you cool a stock?

To cool quickly, either divide amongst several pans (greater surface area is better than depth as it will dispel heat quicker) or if you don’t have a BIG pot of stock, strain it and put it in an ice bath (water and ice cubes) in your plugged kitchen sink.

What element of a stock is the most important?

The most important ingredient in a stock is the nourishing element.

What can cause a stock to become cloudy?

Stocks become cloudy because of the fat content emulsifying with the rest of the stock. If you boil it too fast, the stock and the fat content will emulsify and ake the stock cloudy. To avoid this, you should simmer slowly and regularly skin your stock.

Why should you blanch bones before making a stock?

Blanching your bones helps remove impurities, coagulated protein, blood etc from the bones so that your stock ends up clearer. If your bones are very clean you won’t see much difference vs skimming, but if your bones produce a lot of scum then blanching first avoids hours of scumming your stock.

When we prepare a white mirepoix we substitute?

15 Cards in this Set Chicken stock should be simmered for about? 3-4 hour’s Which set of words completes the following sentence correctly? When we prepare a white mirepoix we substitute _____for______? Parsnips, carrots Some of the herbs most frequently used in sachet for stocks include? thyme, parsley ,bay leaf

Can you boil stock too long?

Cooking Too Long But there is a limit to how long cooking remains beneficial. If you let the bone broth go too long, it can turn and the stock can become bitter or have off-flavors. If you go longer than 24-48 hours on the stove or in a crock-pot, depending on how high you have your heat, you can have the flavor turn.

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