Stocks

What is 'Mise-en-place' ?

ni haa.. mise-en-place

- In French term, it means put everything in place.

- Meanwhile in culinary context, it means elementary preparation steps of food preparation. 

What is Stocks ? 

- A flavourful liquid.

- The French used to call it base/fond base as it is the basis of many classic and modern dishes. 

What is the ingredients of making stocks ? 

1. Bones - Beef, Veal, Chicken, Fish, Lamb, Turkey, Game, Ham

2. Mirepoix - Mixture of 50% onions, 25% of carrots and 25% of celery

3. Flavouring - Peppercorns, Bay leaves, Thyme, Parsley stems and garlic

4. WATER (kalau tkda water tk jadi la stock kiteww.. kuikuikui)