| 翻訳と辞書 |
| Fish stock (food) ： ウィキペディア英語版 |
Fish stock (food)
Fish stock forms the basis of many dishes, particularly fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix. This fish stock should be cooked for 20-25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called "fish fumet."
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called ''katsuobushi'' in nearly boiling water. Other Japanese fish stock is made from fish that have been fried and boiled for several hours, creating a white milky broth. This has a rich feel and sweet umami taste.
Stock can also be made using other seafoods. For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa.
==Uses==
Fish stock forms the basis of many dishes, particularly soups and sauces. A fish consommé is a type of clear soup made from richly flavored fish stock that has been clarified usually through a fining process involving egg protein. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth. Dehydrated stock can be formed into small cubes (pictured at right) called stock cubes.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Fish stock (food)」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|