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Stocks, Sauces and Soups. What is Stock?. A flavorful liquid made by gently simmering bones and or vegetables. 4 Essential Parts to Stock. Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped.

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Presentation Transcript
what is stock
What is Stock?

A flavorful liquid made by gently simmering bones and or vegetables.

4 essential parts to stock
4 Essential Parts to Stock
  • Mirepoix – 2 parts onion, 1 part carrot, 1 part celery roughly chopped.
  • Aromatics – herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn – in a cheesecloth bag or not.
  • Liquid – most often water
  • Major flavoring ingredient –

bones or vegetables

preparing stock
Preparing Stock
  • Combine bones or vegetables in cold water or liquid
  • Bring to a simmer
  • Skim as necessary
  • Add mirepoix and aromatics at the appropriate time
  • Simmer until correct flavor and color
  • Strain, use immediately or cool and store
    • Ice bath, stir often
    • Small containers
    • Chill blaster
grand or mother sauces
Grand or Mother Sauces
  • Bechamel – milk and white roux
  • Veloute – veal, chicken or fish stock and a white roux
  • Brown or Espagnole – brown stock and brown roux
  • Tomato – stock and tomatoes
  • Hollandaise – eggs, butter and lemon
thickeners for sauce and soup
Thickeners for sauce and soup
    • Roux – white, blond or brown - Equal parts of flour and fat, melt butter stir in flour, cook and stir. Color depends on how long you cook it.
  • Beurremanie – equal parts of solid butter and flour, added in pea sized balls.
  • Slurry – cornstarch mixed with cold liquid
  • Liaison – egg yolks and heavy cream
soups
Soups
  • Clear (stock) and thick (cream)
  • Appetizer Soup – simple, small, clean
  • Side Dish Soup – complements meal, smaller portion
  • Main Dish Soup- hearty, lots of protein, larger portion
  • Dessert Soup – cold, fruity,

smoothie in a bowl

thick soups
Thick Soups
  • Cream – made by adding thickeners – smooth texture
  • Puree – thickened by starch in ingredients such as potatoes
  • Bisque – cream soup made from shell fish
  • Chowders – cream soup with chunks
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