Quote:
Originally Posted by Yamha
I'm sorry, but what is stock?  I wanted to make ramen, but I don't know what stock is. I checked the dictionary, but the word didn't fit. |
Stock basically means a liquid made by slowly boiling meat or fish trimmings or vegetables in water. It's used as a basis to make sauces and gravy's and soups. For example when I cook a sunday roast, all the peelings from the vegetables go into a separate pan of water with a bay leaf and let to simmer and that makes up my gravy stock. Afterwards I take the left-over gravy I made with ~that~ stock and boil it up again with whatever is left-over of the meat joint to make a thick soup stock. Very economical!
You can also cheat and buy in cubes in the supermarket and mix with hot water. They look like this: http://img.21food.com/userimages/sunriseint/sunriseint$16113920.jpg
Knorr is a pretty good brand. I like their jelly-type version of this.
Home made is always better though!
Ramen stocks always seem a bit complicated and daunting for beginners though. I don't know about elsewhere but often if you ask for bones and scraps at the butcher's it's often free.
Here's a link to a ramen stock recipe:
Ramen Stock (if you google there's lots more)