starts the process of concentration that will
give the stock a more intense flavor.
Food Words: Stock, Broth
The word stock as it’s applied in the
kitchen reflects the professional cook’s
approach to sauce making. It derives from
an old Germanic root meaning “tree
trunk,” and has more than 60 related
meanings revolving around the idea of
basic materials, sources, and supplies. It’s
thus the culinary application of a very
general term, and was first used in the 18th
century. Much more specific and ancient is
broth, which goes back to 1000 CE and a
Germanic root bru meaning “to prepare by
boiling” and the material so prepared, both
it and the boiling liquid. Bouillon and brew
are related terms.
Single and Double Stocks After the scum has
mostly stopped forming, the vegetables,
herbs, and wine are added and the cooking is