Y1.U6.1

Preparing Stocks

Objectives

Identify types of stock Describe essential parts of stock Prepare bones and ingredients for various

stocks Properly cool stocks Degrease stocks

Key Terms

Aromatics Glace (glahass)

Bouillon (boo-YON) Mirepoix (meer-PWAH)

Bouquet garni (boo-KAY gahr-NEE)

Remouillage (RAY-moo-LAJ)

Brown Stock Sachet d’épices (sah-SHAY day-PEESE)

Court Bouillon (cort boo-YAN) Stock

Degrease Sweat

Fumet (foo-MAY) White stock

Definition

A stock is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients Usually not used by themselvesMost cost effective way to use vegetable,

meat, and fish trimmings

Essential Parts of Stock

BonesMajor

flavoring ingredient

Essential Parts of Stock

BonesYounger has a higher percentage of

connective tissue and cartilage Connective tissue has collagen (protein)

which converts to gelatinBack, neck, shank3-4”

Essential Parts of Stock

BonesCartilage: (gristle), a tough elastic,

whitish connective tissue that gives structure to the body

Collagen: protein found in most connective tissue, dissolves when cooked with moisture

Essential Parts of Stock

BonesGelatin: tasteless and odorless mixture

of proteins (especially collagen) extracted from boiling bones, connective tissue and other animal parts, forms jelly like substance used as a thickener and stabilizer

Essential Parts of Stock

BonesChicken bones- back and neckFish bones (not fatty) should be

sweated to release flavor quicklySweated- cooked in a small amount

of fat until release moisture.

Essential Parts of Stock Preparing bones

Blanching: rids bones of some of the impurities that can cause cloudiness. Start with cold water, bring to boil, skim off floating waste or scum

Brown: 400°F. oven, about 1 hour, even dark brown

Sweating: small amount of fat, low heat, until softened and release moisture. Helps release flavor

Essential Parts of Stock

WaterStart with coldDo not boil

Essential Parts of Stock

Mirepoix (meer-PWAH)

50% Onion

25% Carrot

25% Celery

Essential Parts of Stock

AromaticsBouquet garni: French for bag of herbs,

bundle of fresh herbs, leek, parsley, thyme, pepper, bay leaf tied together

Sachet d’ épices: similar, but actually in a bag

Types of Stock

White StockChicken, veal, beef bones, water,

vegetable, aromaticsStock remains relatively colorless

Types of Stock

Brown StockChicken, veal, beef, game bones, water,

vegetable, aromaticsCaramelized (browned) before being

simmeredStock has a rich, dark color

Types of Stock

Fish stock / Fumet Sweeted fish bones, crustacean shells,

vegetable, water, aromaticsStock remains relatively colorless

Fumet: wine and lemon juice are added

Types of Stock

VegetableVegetable, water, aromatics

Stock remains relatively colorlessVegetarian, healthful

Types of Stock

Court Bouillon (short broth)Not actually a stockVegetables and aromatics, water, acidic

liquid such as vinegar or lemon juiceUse to poach fish or vegetables

Types of Stock

Glace Concentrated reduction of

stock 12-15 : 1

Remouillage (re-wetting) Re-simmer Instead of water

Types of Stock

Bouillon (broth) meat and/or bones, veg

Process

Start stock in cold water Simmer stock gently Skim stock frequently Strain stock carefully Cool stock quickly Store stock properly Degrease the stock

Quality Evaluation

Flavor Color Body Clarity

Safety/Storage

Cool quickly, ice, ice paddle, smaller pans Shelf life

Refrigerated 4 daysFrozen 3 months

Base

AdvantageConvenientFortify

DisadvantageSalty