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Duck 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, duck
Duck stock Pairs With:
Food Item
Flavor Affinity Level
Duck stock Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Rich, savory, meaty flavor characteristic of duck |
| Texture | Moisture | Rich and gelatinous, with a velvety mouthfeel |
| Nutritional Value | Micronutrients | Contains vitamins and minerals such as iron, zinc, and vitamin B12 |
| Aroma | Volatile Compounds | Has a deep, savory aroma due to the long cooking process |
| Chemical Composition | Water Activity (aw) | Has a low water activity due to the concentration of flavors from simmering |
| Cooking Behavior | Heat Conductivity | Simmers well over low heat to extract flavor from the ingredients |
| Water Retention | Retains moisture well, contributing to a rich and flavorful broth. |
Food Pairing App - Version 1.2.0