FROZEN STOCK Meaning and
Definition
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Frozen stock refers to a culinary preparation that involves freezing liquid-based preparations typically used as a base for soups, sauces, and stews. It is commonly used in professional kitchens and home cooking alike to maximize flavor and convenience.
To create frozen stock, various ingredients like meat, bones, vegetables, and herbs are simmered together in water for an extended period, usually several hours, to extract and infuse flavors. This simmering process allows the natural juices, gelatin, and essences to blend, creating a rich and flavorful liquid. Once the desired consistency and taste are achieved, the stock is strained and then poured into containers for freezing.
Freezing stock has several advantages. Firstly, it acts as a preserving method, allowing the stock to be stored for extended periods without spoiling. This means that it can be prepared in large batches, ensuring a readily available supply when needed. Secondly, freezing suspends the growth of bacteria and microorganisms, maintaining the hygiene and safety of the stock. Additionally, it provides convenience by saving time and effort, as the stock can be defrosted and used whenever required.
Common types of frozen stock include poultry stock, beef stock, vegetable stock, and fish stock, each offering different flavors and applications. The usage of frozen stock is not limited to just soups and sauces, but it also serves as a valuable ingredient in casseroles, gravies, and various other recipes, adding depth and complexity to dishes.
Common Misspellings for FROZEN STOCK
- drozen stock
- crozen stock
- vrozen stock
- grozen stock
- trozen stock
- rrozen stock
- feozen stock
- fdozen stock
- ffozen stock
- ftozen stock
- f5ozen stock
- f4ozen stock
- frizen stock
- frkzen stock
- frlzen stock
- frpzen stock
- fr0zen stock
- fr9zen stock
- froxen stock
- frosen stock
Etymology of FROZEN STOCK
The word "frozen stock" can be broken down into two parts: "frozen" and "stock".
The term "frozen" is derived from the Middle English word "frosen", which originated from the Old English word "frosen" or "frosian". It ultimately comes from the Proto-Germanic word "frusijanan", meaning "to freeze" or "become rigid from cold".
The term "stock" has multiple origins. In this context, "stock" refers to a liquid base used for making soups, stews, and sauces. Its origin lies in the Old English word "stoc" or "stocc", which meant a log or trunk of a tree. Over time, "stock" evolved to refer to the supply of goods or provisions, and eventually to a foundational ingredient in cooking.
