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Stocks, Broths & Gravies Category
Stock is made by simmering bones for a long time. This releases the collagen and allows it to convert to gelatin. This results in a thick body that can gel when cooled. It is used in sauces and stews.
Broth is typically made by simmering meat for an hour or two. Broth is thinner than stock and is used in soups and other dishes.
chicken bouillon cubes
One chicken bouillon cube weighs 0.14 ounce and with water makes one cup of broth.
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dashi
This is a very common Japanese soup stock, usually made with bonito flakes and kelp. Variations include katsuo dashi (made without kelp), konbu dashi (made without bonito flakes), niboshi dashi and iriko dashi (made with different kinds of fish; more flavorful than ordinary dashi), and koi dashi (made with vegetables). Dash-no-moto is an instant version.
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tucupi
Tucapi is a yellow sauce extracted from manioc roots. It is used with rice and various meats like duck, fish and shrimp.
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veal stock
Veal bones have more collagen than beef bones, and so veal stock is thicker and richer.
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