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The importance of stock in the kitchen is indicated by the French word for stock fond, meaning?
“foundation” or “base.”
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A stock is?
- A stock is a clear and thin liquid that is flavored by soluble substances extracted from...
- 1. meat,
- 2. fish,
- 3. poultry,
- 4. their bones, and from
- 5. vegetables and seasoning.
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7 Ingredients of a Stock
- 1. Bones
- 2. Meat
- 3. Mirepoix
- 4. Acid products
- 5. Scraps and leftovers
- 6. Seasonings and spices
- 7. Water or remouillage
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Vegetable Stocks
Made without animal products
- Made with a combination of...
- 1.vegetables
- 2.water
- 3.herbs
- 4.spices
- 5.sometimes wine.
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What should you not use in Vegetable stocks?
- 1. Flavored vegetables like Brussels sprouts, cauliflower, or artichokes.
- 2. Dark green leafy vegetables like spinach will cloud the stock.
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What's the main ingredient of stocks?
Bones
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To make white stock you would?
Blanch the bones
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To make brown stock you would?
Roast the bone
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What has specialized uses
- 1. Lamb
- 2. Game
- 3. Turkey
- 4. Lobster
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Mirepoix is consist of?
- Onions@ 50%
- Celery @ 25%
- Carrots @ 25%
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The second most important contributors to flavor in a stock is?
Mirepoix
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A white mirepoix is made with?
Whites of leeks to keep it as white as possible
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Acid products help to...?
- 1. Dissolve connective material
- 2. Sometimes used to extract flavor and body from bones
- 3.Tomato products for brown stocks
- 4. Wine, especially for fish stock
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Sachet bag has...?
herbs and spices placed in a cheesecloth bag and tied
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Bouquet garni is?
An assortment of herbs and aromatic vegetables tied together
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Bouquet Garni is consist of what 5 things?
- 1.leeks
- 2.celery
- 3,thyme sprigs
- 4.bay leaf
- 5.parsley
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Blanching Bones- 5 Procedures
- 1.Rinse in cold water
- 2.Place bones in stockpot or steam-jacketed kettle,
- 3.cover with cold water
- 4.Bring water to a boil - impurities will coagulate
- 5.Drain the bones and rinse well
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Why do we blanch bones?
To get rid of the impurities that cause cloudiness
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Preparing White Stocks. 13 steps
- 1. Cut the bones into 3-4 inch pieces
- 2. Rinse the bones in cold water
- 3. Place bones in stock pot and
- 4. cover with cold water
- 5. Bring bones to a boil
- 6. Reduce to a simmer
- 7. Remove scum
- 8. Add mirepoix, herbs, and spices
- 9. Keep at a simmer, not a boil
- 10. Skim surface
- 11. Simmer for 3-6 hours
- 12. Strain through a cheese cloth and China cap
- 13. Cool quickly and refrigerate
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Remouillage is made from?
From the bones that have already been used once to make a stock.
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French call Remouillage what?
Rewetting
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Procedures for Preparing Brown Stock
16 steps
- 1. Cut the bones into 3-4 inch pieces
- 2. Place bones in roasting pan and place in 375° F oven until well browned, usually about an hour
- 3. Drain and reserve the fat from the roasting pan.
- 4. Add mirepoix and vegetables to the roasting pan
- 5. Sauté until golden brown
- 6. Deglaze the pan with water
- 7. Bring bones to a boil in stock pot
- 8. Reduce to a simmer
- 9. Remove scum
- 10. Add browned mirepoix and vegetables to the bones
- 11. Keep at a simmer, not a boil
- 12. Skim surface
- 13. Simmer for 3-6 hours
- 14. Strain through a cheese cloth and China cap
- 15. Cool quickly and refrigerate
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A glaze is?
A stock that has been reduced until it will coat the back of a spoon. It is solid and rubbery when refrigerated.
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3 types of glaze?
- 1. Meat Glaze – Glace de viande
- 2. Chicken Glaze – Glace de volaille
- 3. Fish Glaze – Glace de poisson
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Glace de viande?
Meat Glaze
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Glace de volaille
Chicken Glaze
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Glace de poisson
Fish Glaze
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What can you use instead of carrots to make white mirepoix clear?
parsnips!
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Another word for scum removal?
Escumer
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Why do you deglaze?
So the Sucs can be picked up! duh!
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