-
PINT Sized containers of chicken stock. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dished – particularly soups, stews and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
-
QUART Sized containers of Tonkotsu Ramen stock. Ramen was invented in 1937 by Tokio Miyamoto, a yatai ood vendor, in Kurume, Fukuoka Prefecture, in northern Kyushu. The broth for tonkotsu ramen is based on pork bones, which is what the word tonkotsu (豚骨/とんこつ) means in Japanese.
-
1/2 PINT Sized containers of veal stock demi-glace -- a rich brown sauce used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze".
