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Crab Stock
Astock 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, crab.
Crab stock Pairs With:
Food Item
Flavor Affinity Level
Crab stock Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | savory, rich taste often described as meaty or brothy |
| Texture | Moisture | high moisture content, contributes to the broth's richness and mouthfeel |
| Nutritional Value | Macronutrients | contains proteins and some fats from the crab meat, providing energy and building blocks for the body |
| Micronutrients | may contain minerals such as calcium, iron, and zinc depending on the crab used | |
| Aroma | Volatile Compounds | complex aroma from the crab, seafood, and seasonings used in the stock |
| Chemical Composition | Acidity/Alkalinity (pH) | may have a slightly acidic pH due to the presence of natural acids in the crab |
| Cooking Behavior | Heat Conductivity | heats up quickly and evenly when simmering, extracting flavors from the crab and other ingredients |
| Water Retention | retains flavors and nutrients well during the cooking process |
Food Pairing App - Version 1.2.0