LG 1 (TLE 10)

It is a liquid that has been prepared with meat, fish, and vegetables.

• broth

• soup

• stock

• sauce

This stock is made by browning meat and beef bones, veal, or game roasting with aromatic vegetables.

• White Stock

• Fumet

• Brown Stock

• Remoullage

This is a unique Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, vinegar, ginger, garlic, and other aromatics.

• Master stock

• Glace de viande

• Au Jus

• Remoullage

Pay attention to the (a)   for the stock.

The approximate times for cooking white beef stock.

• 45 minutes to 1 hour

• 3-4 hours

• 6 to 8 hours

• 8 to 10 hours