Stok ikan: Perbezaan antara semakan
Kandungan dihapus Kandungan ditambah
Baris 20:
* Jika tukang masak mahu membuang lemak selepas stok siap, ia boleh disejukkan dalam peti sejuk. Lemak yang kemudian terapung berpecah menjadi globs pepejal atau kepingan seperti ais di tasik, dan boleh dikeluarkan dengan mudah.
* Stok boleh dibekukan dan disimpan selama-lamanya tetapi adalah lebih baik digunakan secara segar.
== Stock berbanding kaldu ==
Kaldu ikan juga boleh digunakan sebagai asas untuk sup ikan dan sos. The difference between fish stock and fish broth varies in different parts of the world. Broadly, stock is the thin liquid produced by simmering the raw ingredients with the fish bones. Then the solids are removed, leaving a thin, highly-flavoured liquid to give a classic stock. Broth is produced by additionally including solid pieces of the flavouring fish, along with some vegetables. Both a fish stock and a fish broth can be made more substantial by adding starches such as rice, barley or pulses, at which point it becomes a [[fish soup]]. Fish broth by itself can be served as a basic soup.
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