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Cod Stock
A stock is, in gastronomy, in water one or more ingredients, usually meat, fish or vegetable (ie a fund) that cereals, pasta, verduras.1 have added so that the chicken is simply water that has been cooked, sometimes in the presence of meat, chicken pieces (still possible bone), fish broth is water that has been boiled fish (or their spines), beef broth is water that has been boiled beef, and pork broth is water that has been boiled pork. The cooking is done in a pot or pan with high edges. This type of food is in the category of sauces because its concentrated form often comes in its preparation. The wines are the basis of many culinary preparations like soups, creams and rice. In this case, cod.
Cod stock Pairs With:
Food Item
Flavor Affinity Level
Cod stock Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | A savory and rich taste often associated with foods like mushrooms and soy sauce. |
| Texture | Moisture | The amount of water content present in the cod stock, impacting its mouthfeel and juiciness. |
| Nutritional Value | Macronutrients | The main nutrients present in the cod stock including proteins, fats, and carbohydrates. |
| Micronutrients | The essential vitamins and minerals found in the cod stock, such as vitamin D and omega-3 fatty acids. | |
| Fiber | The presence of dietary fiber in the cod stock, important for digestion and overall health. | |
| Aroma | Volatile Compounds | The compounds responsible for the aroma of the cod stock, contributing to its overall flavor. |
| Chemical Composition | Acidity/Alkalinity (pH) | The level of acidity or alkalinity in the cod stock, affecting its taste and stability. |
| Cooking Behavior | Heat Conductivity | How well the cod stock conducts heat during cooking, influencing its cooking time and temperature requirements. |
Food Pairing App - Version 1.2.0