Word (phrase): vegetable stock

Associations

Vegetable stock is a flavorful liquid made by simmering vegetables, herbs, and sometimes spices in water. It is often used as a base for soups, sauces, and risottos to enhance flavor without using meat.

• Example 1: Making Soup. You can use vegetable stock as the base for a vegetable soup. It adds depth to the flavors.
• Example 2: Cooking Rice. When cooking risotto, you can replace water with vegetable stock for a richer taste.
• Example 3: Flavoring Sauces. Many sauces, like gravy or marinara sauce, use vegetable stock to boost the flavor without meat.

The main difference between 'vegetable stock' and 'vegetable broth' is that stock is generally made using more vegetables and is simmered longer, which gives it a richer flavor and thicker texture.

Substitution

In place of vegetable stock, you could use:

• Vegetable broth: Similar but usually lighter in flavor and not simmered as long.
• Water: This would dilute flavors, making the dish less rich.
• Chicken stock or beef stock: Would change the dish to include meat flavors instead of vegetarian.

Deconstruction

The word "vegetable" comes from the Latin word "vegetabilis," meaning "able to spring to life." The word "stock" refers to the liquid resulting from cooking meat, bones, or vegetables. Together, "vegetable stock" indicates liquid derived from vegetables that acts as a flavor base.

Inquiry

• Can you think of a dish you often make that could benefit from using vegetable stock instead of water?
• Have you ever tried using vegetable stock in a recipe, and if so, what was the result?
• What vegetables would you add to your own vegetable stock to create a unique flavor?