Stock: Difference between revisions
From Cunnan
Jump to navigationJump to search
mNo edit summary |
m (a little more detail) |
||
Line 1: | Line 1: | ||
In [[cooking]] '''stock''' refers to a [[broth]] used as a flavouring base for dishes. Common stocks include [[chicken stock]] and [[beef stock]]. Vegetable stocks generally include [[onion]]s, [[carrot]]s and [[celery]]. |
|||
===Stock ([[Cooking]])=== |
|||
A [[broth]] used as a flavouring base for dishes. |
Revision as of 17:40, 10 December 2004
In cooking stock refers to a broth used as a flavouring base for dishes. Common stocks include chicken stock and beef stock. Vegetable stocks generally include onions, carrots and celery.