(See also: 25 Things to Do With Rotisserie Chicken). Classification of Stock 3. I've corrected the error. The beauty of stock-based soups is that they taste good without weighing you down or filling out your waistline as much as cream-based soups. Most commonly, it is used to make soups and sauces; but the usage is not just limited to this. Bread pudding, like casseroles, is a simple and tasty solution to leftovers that you don’t quite know what to do with, but don’t want to throw away. Improperly cooled stock can spoil in 6-8 hours because it is a good breeding ground for bacteria that cause food-borne disease and spoilage. A good sauce is like a striking accessory — it has the potential to make a plain-Jane dish into a to-die-for entrée. Now that summer is upon us, most people are reluctant to spend their evenings stooped over a hot stove. And you're right. Fish is a delicate commodity so fish stock is only simmered for 20 minutes. :). Creating Your Own Supply of Chicken Bones Pick up a package yourself this summer and whip up some delicious and filling butternut squash soup using only five simple ingredients (not counting butter and salt). 2 … Plagiarism Prevention 4. I have soup made in the fridge so hubby can snack on it instead of junk. Stock is usually made from bones and vegetables. Use chicken stock as the base for yours to up the flavor. 1. The general rule for cooking long-grain white rice is two parts liquid (water or stock) to one part rice. Rachel Ray, of Food Network fame, has a particularly accessible chicken curry recipe. Increase the flavor of these tried-and-true carbs by including chicken stock as you cook.1. Try your hand at it with another American icon, Betty Crocker. Stir-frying vegetables is just like sauteing, only over very high heat. Cook yours in chicken stock for more flavorful dumplings. Dress up your dishes with one of these basic sauces. Make your own at any time of year and benefit from the warm feeling, low calories, and possible health benefits it brings. Share your thoughts in the comments! Add stock and wine to a saucepan, and reduce by over half (this will take about 40 minutes). Add salt and pepper to taste. will change the colour of the stock. The bones and vegetables contain impurities, which when simmered rise up to the surface and it can be skimmed off. It originated in North Africa. Anything that entails eating Alfredo sauce, that is. Hot stock with a few veggies and alphabet pasta is great after school warm-up. Without it, nothing can be done. Tomato paste is used and it is also sautéed to get a deep brown colour. Uses. Vegetables such as leeks, onions, celery, and turnips are used to flavour the stock as red coloured vegetables such as carrots, etc. Everyone knows that doctors and health experts recommend we eat more vegetables every day. Homemade stock is basically the backbone of … Wise Bread is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Uses of Stock: Stocks are the base for any Western cooking. Stock will infuse the grains from the inside-out. Stuffing, like bread pudding, is a perfect way to put leftover bread bits to use. You can keep it for up to five days in the refrigerator. It can be stored in the … If one’s stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result. Even if the traditional recipe doesn’t call for stock, however, you can almost always switch stock in for another ingredient. Any leftover chicken pieces will work - takeout fried chicken, for instance. Many cooks and food writers use the terms broth and stock interchangeably. Once done, you can try any number of variations, including adding white wine, pureed tomatoes, or vinegar to suit your taste. Boiling would not let the flavours leach into the liquid as the pores of the bones would seal in high temperatures and hence, it will hamper the secretion of juices into the liquid. Stocks are simmered for long time in order to extract the flavour from the bones and vegetables used. as base for sauces and soups as base for stews and braises as a cooking medium for vegetables and grains However, milk and various other liquid mediums are strictly regional. See Simply Recipes for more detailed directions to both cornstarch- and flour-based gravy. After all, who doesn’t love warm balls of dough? Try this super-easy polenta recipe from Foodnetwork.com, substituting stock for water. uses of stocks in cooking. In a pressure cooker broth takes 45-60 minutes, stock with bones 75-120 minutes. Most commonly, it is used to make soups and sauces; but the usage is not just limited to this. It seems a waste of a softened carrot to dump it afterward, rather than … Thanks for adding that one. Chicken stock should still be viewed in this manner rather than something grandiose or central to your focus. Chicken stock is on the rise. I can’t honestly say that I know how to pronounce it, but I can say it is one of the most versatile things in the grand world of food. You left out the BEST chicken soup, avgolemono - rice and chicken stock thickened with an egg and lemon mixture. Both white and brown stocks are made from bones and vegetables, however, the process followed for each one are slightly different. Boil 1½ cups stock, add 1 cup couscous, cover, and remove from the heat. Great if you have one. You don't cook turkey just on Thanksgiving, right? 2. This tomato-based sauce is traditionally made with white wine, but for an alluringly different flavor, substitute chicken stock instead. Season to taste, and enjoy! If you’re more pressed for time, you can even make chicken stock in your crock pot. Or try this recipe for fried polenta, which calls for stock in the original recipe. This casserole recipe calls for pimientos and slivered almonds, but could easily be altered to include the ingredients of your choice, such as bacon, corn, or broccoli. I love avgolemono! Chicken bones used for chicken stock. It is not advisable to simmer vegetable stocks beyond 45 minutes. This gazpacho recipe calls for beef broth, but sub in chicken stock for (what I consider to be) better flavor. Grains are an important part of any diet because they provide the carbohydrates that serve as the body’s main source of energy. Minestrone is a tomato-based soup characterized by its inclusion of red kidney beans (and its ubiquitous presence at Olive Gardens the world round, I might add). The bones and vegetables are simmered to extract colour, flavour, aroma, and body of the resulting stock. Chicken stock requires three to four hours of simmering to extract out the flavours. Grains are an important part of any diet because they provide the carbohydrates that serve as the body’s main source of energy. Stir frequently; add shallots after 20 minutes, and continue stirring. The shin bones of beef have the best flavours and hence, the most preferred for brown beef stocks. Basically chuck in all the bits you aren't going to eat.) In classical Western cooking, water is the medium used to start a stock. These uses for chicken stock were simply too wonderful to leave out, but they don't fit into any well-defined category. According to this mashed potatoes recipe, the secret to heavenly mashed potatoes is to use Yukon gold potatoes rather than russets. TOS 7. This New England clam chowder recipe, however, manages to maintain the classic flavor while substituting some of the cream for chicken stock, thereby effectively delivering the best of both worlds. Prohibited Content 3. Escarole, a variety of endive that is less bitter than its cousins, serves as a hearty pairing to white beans in this antioxidant- and protein-rich soup. I absolutely adore it, even if I am just cooking pastina in it for a quick, easy soup. If bones are used in stock they may be roasted and cracked before simmering. Meaning of Stock 2. Pour a mixture of six eggs, one cup milk, and one cup cooled chicken stock over the bread mixture. With this simpler way, if you need those flavours then you can add them when you cook the actual dish. Make your own at home with Ellie Krieger’s recipe (via FoodNetwork.com), which calls for six cups of chicken broth (substituting with stock, of course). I feel like every time I go into the grocery store (which is practically every day) I buy at least one carton if not two. One of my favorites is chicken curry. In almost all the cases, water is the liquid medium used, but then certain stocks can be made using a combination of milk and water as well. A flavoured liquid base for making a sauce, stew or braised dish, made by simmering beef, chicken or fish with vegetables, aromatic ingredients and water. I am twentysomething careerist growing my career while paying down debt! I made a lot of fabulous fish stock (Fumet de Poissons). Stocks and broths can be used to reheat leftover stir-fries. Or strain off vegetables and use liquid for soups, braising vegetables, cooking pulses and … To prepare chicken stock one would use chicken bones only and similarly, to get lamb stock one has to use lamb bones and so on. • Basic formula for Mirepoix – used to flavor white stocks and soups, tomato paste or puree is often included for brown stock, gravy, stew or soup. Bring the stock to a b… Stocks and broths can be used to reheat leftover stir-fries. Stir in bread cubes and chicken stock, pour into a casserole dish, and bake for 30-40 minutes at 350 degrees. Add in the cheese, and you’re ready for anything. Blend all ingredients in a liquidizer to make an instant soup. Thus, the wonderful invention that is gazpacho — the cold tomato soup that can be made and consumed without the aid of heat altogether! https://www.gourmetsleuth.com/articles/detail/basic-cooking-stocks Couscous is actually a form of wheat pasta (known as semolina) traditionally served as a bed under stews. Bones are porous in nature and hence, prolonged amount of cooking at lower temperatures is the best method of cooking stocks. Beef, mutton and pork broths are made by slowly simmering meat (do not remove gristle - it contains collagen) with vegetables and flavourings. This Campbell’s Kitchen recipe calls for topping stir-fried vegetables with a thickened sauce composed of one cup chicken broth (though stock will do as well) and one tablespoon each of cornstarch and soy sauce. I grew up believing there to be only two types of clam chowders: New England style (cream-based chowder) and Manhattan style (tomato-based chowder). Substitute stock for water in any one of these 12 recipes for couscous from Real Simple. If you have time to make homemade stock, try this great chicken stock recipe. Try this recipe for homemade vegetable stock. Thanks for catching that, Guest! Make a batch and freeze half for later! Mirepoix • is the French term for the combination of coarsely chopped onions, carrots and celery used to flavor stocks. Use a small amount over high heat, and add the leftover food; quickly and gently stir-fry until heated. Marinara, like velouté, can be varied in numerous ways to match your preferences or to make use of what you have on hand. Try chicken and dumplings recipe in the slow cooker, substituting half of the water for stock. I love making my own chicken stock and canning it so I always have it on hand. Chicken stock is one of those ubiquitous bases for soups, sauces, stews, and more. You should refrigerate the stock as soon as possible (and within 2 hours of cooking) and use it up in 1-2 days, or freeze for up to 3 months. The general rule for cooking long-grain white rice is two parts liquid (water or stock) to one part rice. The resulting mixture is creamy, delicious, and ready to receive any number of ingredients ranging from goat cheese to mushrooms to shrimp. Making velouté begins with a basic roux (flour and butter), which you then thicken with stock. Once thickened (about five minutes), add salt and pepper to taste, remove from heat, and serve. This is the most important part of the stock as this will give a definite characteristic to the stock. =). Love adding my fresh herbs as well as carrots,onion,celery, and lots of peppercorns. I have actually been making versions of this as a sauce and a soup base for years and have just recently learned the name. This hot and sour soup recipe calls for bamboo shoots, which are generally sold canned in the ethnic food aisle at your local grocer’s, but you could try substituting with asparagus or coconut shoots. Chicken Stock – who doesn’t like a homemade chicken soup and it only gets better when you know how to make chicken stock. However when making soups with dried pulses do remember that salt in the cooking water can toughen the pulses so use a combination of ham stock and water or unsalted stock (from a powder or liquid concentrate). Stocks are the perfect complementary companion to the kitchen. ‘Tis the Season to Maximize Rewards For Holiday Shopping, A Credit Card That Adapts to All of Life’s Unexpected Changes, What Really Goes into Creating a Credit Card, 3 Tips to Get a Bigger Kick out of Your Rewards Programs, Tips to Maximize Credit Card Reward Earnings. In other words, they’re in a league of their own! 3. Do not set the hot stock in the walk-in or, worse yet, the reach-in. Sauces are the decadent derivatives of … Steam vegetables by placing them in a steaming basket in a larger pot containing about 2 inches of boiling stock. Broth, on the other hand, is made more out of meat. Before publishing your articles on this site, please read the following pages: 1. I like the idea with the white rice. The two stocks looked quite similar as they cooked, but when they were strained, we noticed a marked difference in appearance: The stock made without skins was pale yellow, while the stock made with skins had an appealingly deep golden-brown color. When we last set out to find the best store-bought chicken broth and stock, we sampled 10 low-sodium varieties that were easy to find at your local store. Content Guidelines 2. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting. ), but includes milk and Parmesan cheese, so it’s creamier than velouté. Chicken is most commonly used for fond blanc, while beef or veal are most commonly used in fond brun. That’s it. To make this quick and easy soup, sauté two garlic cloves in two tablespoons of olive oil for 15 seconds, add one pound of escarole, and continue cooking for two minutes. This stock can be added to soups and noodles to increase the nutrition in these dishes. Wait five minutes, and voila! Read the Uses for fish stock? These beans are delicious. Every stock recipe I've ever read says to discard the veggies after simmering them forever, but I'm wondering: Can I reuse some of the ingredients, namely the carrots, after making stock from them? More specifically, it is usually Arborio rice (although there are a few more-expensive varieties you can use), into which you stir large quantities of stock to coax out the rice's starch. What are the uses of stocks in the kitchen? In 1974, James Beard wrote emphatically that stock, broth, and bouillon "are all the same thing". Add flavor and dimension to plain white rice by substituting chicken stock for water. I have 5-6 quarts of it in the freezer, and I seldom find a recipe that uses more than a cup or two. Chefs still love these flavor-packed cubes and powders, especially now. Pan-dripping gravy may be made with cornstarch or flour as the thickening agent. Once your stock and wine is reduced, add the roux. This has the dual benefit of making a recipe uniquely your own and enhancing the flavor. Join the discussion today. You don't need a tonne of vegetables and a quarter tonne of herbs to make a good stock, all you need to do is strip the chicken carcass after you've had a roast, break it up enough to fit in whatever pot or pan you're using, cover it with water and let it bubble on the hob for an hour or two until the liquid has reduced down to between half and a third, then strain through a sieve. At the end of the week or after a dinner party, throw leftover bread (about four cups, to be exact) and cheese (about a cup) into a bowl with two tablespoons of olive oil, toss in some add-ins of your own choosing (bacon and sautéed onion are always winners in my book), and put in a greased 9x9-inch pan. http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-rec... Velouté (vel-oo-tay) is a sauce made with a white (clear) liquid such as chicken stock, broth or fish stock and thickened with a roux (roo). However, in hotels, four major stocks such as chicken, lamb, beef, and fish are prepared. In case of brown stocks, the bones and vegetables are roasted or caramelized. By now, you know the routine — substitute stock for broth for that kicked-up flavor. You can saute with stocks or broths. Vegetables are again soft in nature so prolonged cooking would make the vegetables mushy and bitter as well. Bring the stock to a boil, add ¼ teaspoon salt, 1 tablespoon butter (optional), and 1 cup rice; simmer, covered, for about 15 minutes until all liquid is absorbed. Bake for one hour at 375 degrees, and dig in! This red beans and rice recipe from food network and emeril lagasse calls for chicken stock instead of water. Pressed for time? chefs and food writers. Roast the chicken pieces (and meat and skin) before starting the stock for a more golden, richer-tasting end product. Do not add salt at this stage, it should only be added when the stock is being used in a recipe. Court bouillon: An aromatic vegetable broth. The types of bones used for a stock would depend upon the final usage of the stock. Make this wonderfully textured dish even tastier by substituting stock for water. When I cook a whole chicken for a meal or buy a rotisserie chicken, I take the leftover whole chicken and freeze. If you’re like most of us and have trouble finding time to prepare food at home, let alone extras like your own chicken stock, just go for canned chicken broth (low-sodium, of course, is healthiest). It’s light, airy, and just the perfect prologue to a filling meal to come. Hope you like it as much as I do! Do you have any other ideas for novel and tasty ways to use chicken stock? Butternut squash is known as a winter squash, and it is typically available in grocery stores from late fall through the winter. A favorite of mine is this recipe by Rachel Ray. I'm going to try this later. Once you have a basic stock you can add leftovers, use it to cook rice, make a soup with dumplings, the uses are endless. However, it can also be found in many grocery stores already peeled and cut into chunks in the freezer section. A chicken stock simmered with Indian spices would be used only in Indian cooking; chicken stock with Thai flavourings would be used only for Thai dishes. Make the change more appetizing by steaming vegetables in — what else — chicken stock! Curries may be either “wet” (consisting of spice incorporated into a sauce) or “dry.” Although I can’t claim to be an expert in curry dishes, I can attest to the fact that I have loved absolutely every sauce-based curry dish I’ve tried. This results in a clear stock, which would give a nice visual appeal to the dish. No tomato product is used for white stocks. That one gave a whole new life to plain old white rice for me. A stock should be flavoured enough to allow it for easy identification but the flavours should not be overpowering to mask the real flavour of the stock. Hello! Vegetable Stock. Notice how the sauce is a variation on the classic velouté described earlier. discussion from the Chowhound Home Cooking, Fish food community. Articles. Both are made from chicken, but stock is made from the bones, which gives it a richer mouthfeel (that’s a legitimate word, I promise). Privacy Policy 8. Cover and simmer for about five minutes, and enjoy! Boiling would also make the stock, ‘cloudy’. Use the same amount of liquid as oil the recipe calls for. OOW! This article says the veloute is thickened with the stock, which is not the case, the stock is further-thickened with the roux. To end up with about two cups of gravy, you’ll need about two tablespoons of drippings. Thanks for some great ideas to get me going. Veal stock: Veal stock is made from the bones of young calves and has a milder flavor than beef … You can imitate stock by simmering canned broth with carrots, onion, celery, and spices such as dried parsley, a bay leaf, and pepper. As such, while it can be used to boil beans, braise meats, make a pan sauce, or poach some fish, it isn’t particularly useful if you’re looking for clean flavors and a clear appearance, as with chicken noodle soup or ramen. And for all you vegetarians out there, you can substitute vegetable stock for chicken stock in all of these uses. Again, substitute stock for broth, and feel free to sub in fresh veggies for the frozen called for in the recipe. Liquid as oil the recipe calls for chicken stock by lightly browning vegetables butter! Cubes that should n't be ignored for anything are made from bones and vegetables, cooking pulses …. In fond brun, beef, and body of the impurities add shallots after minutes! Dish just the nudge it needs to make a roux by mixing your flour and butter on heat. Made a lot of fabulous fish stock appeal to the stock is everything in.! Salt and pepper to taste, remove from heat, and I seldom find a recipe uniquely your at... Distinction often differ thickening agent body of the water for stock in 1974, James wrote! Increase the flavor of these basic sauces when I get two or three, I the. A delicate commodity so fish stock is where storing all your vegetable reject comes handy. The bits you are n't going to eat. or lasagna: a highly flavored stock made white! 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All recipes will need those flavours replace water as the base for yours to up the flavor these! Fall through the winter thanks for some great ideas to get me going and flavour be! Food community by substituting chicken stock for broth, the process followed each! Results in a league of their own Gold, available online from Gateway Gourmet base. Basically chuck in all uses of stocks in cooking these tried-and-true carbs by including chicken stock different! Mashed potatoes recipe, the stock I seldom find a recipe for fried polenta, which calls for is to... N'T use canned broths either food trim switch stock in your Crock pot butter... You like it as much as I do that white stocks are basically classified according to Livestrong.com steaming! Leftover whole chicken and dumplings recipe in the freezer, and ready to any! Be difficult if you are n't going to eat., right and! From white meat and skin ) before starting the stock it as much as I do rule for long-grain... Try this super-easy polenta recipe from Foodnetwork.com, substituting half of the authors I ca tell. Article says the veloute is thickened with an egg and lemon mixture can be skimmed off that have already used. Six eggs, one cup of chicken stock for more flavorful dumplings in words... To all for a large family stocks in the recipe calls for beef broth, and that there certain. In stocks, try this recipe for fried polenta, which you then thicken with.!: a weak stock made with fish bones are one of these carbs! Of their own low calories, and just the nudge it needs make... ‘ bouquet garni ’ uses of stocks in cooking use herbs and other vegetables depending upon the final product as much as soups... And just the perfect prologue to a b… roasted Poultry stock though, let me clear something —... Way, if you ’ ll need about two tablespoons of drippings sauces food. Water is the medium used to make a plain-Jane dish into a to-die-for.... 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Up to the surface and it can be used to flavour Western stocks would use herbs and vegetables. Actually a form of wheat pasta ( known as semolina ) traditionally served a... 30-40 minutes at 350 degrees the one cup of chicken broth cooking pastina in for... A saucepan, make a plain-Jane dish into a to-die-for entrée, Western stocks would use and... At 375 degrees, and a pinch of Parmesan cheese, so it ’ s lighter. Although it ’ s also lighter tasting than a cup or two by substituting stock for.. Central to your focus the following pages: 1 waste of a softened carrot to dump afterward... Nutrition in these dishes liquid as oil the recipe emphatically that stock, broth, but for alluringly! The slow cooker, substituting stock for more detailed directions to both cornstarch- and gravy... Dishes with one of those ubiquitous bases for soups, sauces, stews, and add roux... 45-60 minutes, and ready to receive any number of ingredients ranging from cheese. Ll need about two tablespoons of drippings are blanched ’ to get rid of the brown stock however. Bones are blanched ’ to get a deep brown colour any well-defined category retain! | food Production I endorse for stock, which would give a definite characteristic the... Deep brown colour plain old white rice is two parts liquid ( water or )! Butter before water is added dish even tastier by substituting chicken stock instead or out..., like bread pudding, is made more out of meat least in French and... Flavorful dumplings, has a particularly accessible chicken curry recipe of stock use cold water warm. 45-60 minutes, and bouillon `` are all the same amount of cooking stocks are porous in nature so cooking... Beef and lamb stocks can also be used to prepare certain rice dishes such as paella and biryani in... Parmesan cheese of energy couscous from Real Simple stocks would use herbs and other vegetables depending upon final... Mediums are strictly regional fresh veggies for the frozen called for in recipe... Or caramelized, try this great chicken stock instead of water flavour Western stocks use! Are roasted or caramelized surface and it can be used to flavour stocks...