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Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
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Stock
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Stock is the flavorful liquid that results from the long cooking of meat (beef or veal), poultry or fish and bones in water. Vegetables (such as onion, celery, leeks and carrots), herbs and spices contribute to the flavor. The ingredients are simmered gently, and the amount of time depends on the ingredients: beef and chicken stock may take several hours whereas fish stock cooks in 30 to 40 minutes. The stock is then strained and the excess fat is removed. The stock may be concentrated by further simmering. A lighter, meatless variation of stock is made with vegetables only.
Stocks are an integral part of classic French cooking. They are the basis for sauces, soups and stews. Because of the time needed to make stocks, they are used less frequently in everyday cooking. Instead canned broth and bouillon are used, but they are not as rich and flavorful as a good homemade stock. Stocks are not difficult to make. Since most recipes make large quantities, they can be frozen in small batches for later use.
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