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Stocks and Sauces

Stocks and Sauces. Chapter 8. Stocks and Sauces. French word for stock is fond, meaning “foundation” or “base.” This “foundation” indicates the importance of stocks. The ability to prepare good stocks is the most basic of all culinary skills. Stocks.

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Stocks and Sauces

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  1. Stocks and Sauces Chapter 8

  2. Stocks and Sauces • French word for stock is fond, meaning “foundation” or “base.” • This “foundation” indicates the importance of stocks. • The ability to prepare good stocks is the most basic of all culinary skills.

  3. Stocks • Stock: A clear, thin unthickened liquid flavored by soluble substances extracted from: • Meat, poultry, or fish • Meat, poultry, or fish bones • Vegetables • Seasonings

  4. Stocks Ingredients • The objective in preparing stocks is to: • Select the proper ingredients. • Extract the flavors we want. • Combine the correct ingredients with the correct procedure.

  5. Stocks INGREDIENTS (CONT’D) • Bones are the major ingredient of stocks (except water, of course). • Most of the flavor and body of stocks are derived from the bones. • Vegetable stocks draw their flavor entirely from vegetables.

  6. Stocks INGREDIENTS (CONT’D) Bones The kinds of bones used determine the kind of stock: • Chicken stock: made from chicken bones. • White stock: made from beef or veal bones. • Fish stock: made from fish bones and trimmings left over after filleting.

  7. Stocks INGREDIENTS (CONT’D) Bones (cont’d) • Connective tissues (called collagen) break down and form gelatin. This gives body to a stock. • A well-made stock thickens or even solidifies when chilled. • Cartilage is the best source of gelatin in bones. • Younger animals have more cartilage than mature animals • Bones with lots of cartilage, used in stock-making: • Knuckle bones • Neck bones • Shank bones

  8. Stocks INGREDIENTS (CONT’D) Meat • Rarely used in stock-making because of its cost. • Chicken hearts and gizzards are often used in chicken stock. • Brothis a flavorable liquid produced as a result of simmering meat or poultry.

  9. Stocks INGREDIENTS (CONT’D) Mirepoix • Mirepoix: A combination of onions, carrots, and celery: • White mirepoix: parsnips are sometimes substituted for carrots. • Used when it is necessary to keep the stock as colorless as possible. • Usually for white beef or veal stock and fish stock. • Celery root may be substituted for celery.

  10. Stocks INGREDIENTS (CONT’D) Acid Products • Acids help dissolve connective tissues. • Tomato products contribute flavor and some acid to brown stocks. • Too much tomato can make the stock cloudy. • Wine is occasionally used, especially for fish stocks. Its flavor contribution is probably more important than its acidity.

  11. Stocks INGREDIENTS (CONT’D) Seasonings and Spices • Salt is usually not added as stocks are reduced, concentrated, and combined with other ingredients. • Herbs and spices are usually tied in a cheesecloth bag called a sachet d’épices (French for “spice bag”). • The sachet is tied by a string to the handle of the stockpot so it can be removed easily at any time.

  12. Stocks INGREDIENTS (CONT’D) Seasonings and Spices (cont’d) • Bouquet garni: an assortment of fresh herbs and other aromatic ingredients tied in a bundle with string. • Contains pieces of leek and celery, thyme sprigs, bay leaf, and parsley stems.

  13. Stocks INGREDIENTS (CONT’D) Seasonings and Spices (cont’d) • The following seasonings, in varying quantities, are commonly used for stocks: • Thyme • Parsley stems • Bay leaves • Cloves, whole • Peppercorns • Garlic (optional)

  14. Stocks INGREDIENTS (CONT’D) • Seasonings and Spices (cont’d) • Onions for Flavoring • Oignonpiqué : A whole, peeled onion onto which a bay leaf is attached by a whole clove. • Oignonbrûlé: French for “burnt onion.” At times, it is added to brown stock to give color as well as flavor.

  15. Stocks INGREDIENTS (CONT’D) Ingredient Proportions • Cooks use ratios to help them remember the basic proportions, as follows: • Bones: 80 percent • Mirepoix: 10 percent • Water: 100 percent

  16. Stocks INGREDIENTS (CONT’D) Ingredients for Vegetable Stocks • The basic ingredients for vegetable stocks are: • Vegetables • Herbs and spices • Water • Wine (sometimes)

  17. Stocks Procedures Blanching Bones • The purpose of blanching bones is to rid them of the impurities that cause cloudiness. • The bones of young animals, especially veal and chicken, are highest in impurities that cloud and discolor stocks.

  18. Procedure PREPARING WHITE STOCK

  19. Procedure PREPARING WHITE STOCK (CONT’D)

  20. Procedure PREPARING BROWN STOCK

  21. Procedure PREPARING BROWN STOCK (CONT’D)

  22. Procedure PREPARING BROWN STOCK (CONT’D)

  23. Procedure PREPARING FISH STOCK

  24. Procedure PREPARING FISH STOCK (CON’T)

  25. Stocks PROCEDURES (CONT’D) Remouillage and Other Stock-Related Procedures • Remouillage :A stock made from bones that were already used once to make stock. • The literal meaning of the French term is “rewetting.” • Dashi: Basic Japanese stock. • Quickly and easily made from only three ingredients: • Water • Shaved, dried bonito, called katsuobushi • Dried seaweed or kelp, called kombu

  26. Stocks REDUCTIONS AND GLAZES • Reduction: Stocks that are concentrated by boiling or simmering them to evaporate part of the water. • Glaze or glace: A stock reduced until it coats the back of a spoon. • Meat glaze, or glace de viande • Chicken glaze, or glace de volaille • Fish glaze, or glace de poisson

  27. Stocks CONVENIENCE BASES • Judging Quality • Bases vary greatly in quality. The best ones are composed mainly of meat extracts. • Many bases are made primarily from salt. • Read the list of ingredients. • Using Bases • Using bases requires taste and judgment. • Always taste and evaluate as you cook. • There is no substitute for a well-made stock.

  28. Sauces Understanding Sauces • Sauce: A flavorful liquid, usually thickened, used to season, flavor, and enhance other foods. • A sauce adds the following qualities to foods: • Moistness • Flavor • Richness • Appearance (color and shine) • Interest and appetite appeal

  29. Sauces UNDERSTANDING SAUCES (CONT’D) The Structure of Sauces • The major sauces are made of three kinds of ingredients: • A liquid, the body of the sauce • A thickening agent • Additional seasoning and flavoring ingredients

  30. Sauces UNDERSTANDING SAUCES (CONT’D) The Structure of Sauces (cont’d) • Liquid • Leading sauces or mother sauces • White stock (chicken, veal, or fish): for velouté sauces • Brown stock: for brown sauce or espagnole • Milk: for béchamel • Tomato plus stock: for tomato sauce • Clarified butter: for hollandaise

  31. Stocks and Sauces UNDERSTANDING SAUCES (CONT’D) Thickeners • Roux : A cooked mixture of equal parts by weight of fat and flour. • Beurremanié: A mixture of equal parts soft, raw butter and flour worked together to form a smooth paste. • Liaison : A mixture of egg yolks and cream, used to enrich and lightly thicken a sauce or other liquid. Roux Liaison

  32. Stocks and Sauces FINISHING TECHNIQUES • Reduction concentrates flavor, adjusts textures, and adds new flavors. • Straining removes lumps. • Deglazing is swirling liquid in pan to dissolve cooked particles. • Heavy cream used to give flavor and richness to sauce. • Monter au beurre is to “finish with butter.” • Add a few pieces of softened butter to the hot sauce. • Swirl them in until melted. • The sauce should then be served immediately.

  33. Sauces Sauce Families Leading Sauces • Liquid + Thickening agent = Leading sauce • Leading sauce + Additional flavorings = Small sauce • Standards of quality for sauces: • Consistency and body • Flavor • Appearance

  34. Sauces PRODUCTION • Béchamel: • Small sauces: • Cream Sauce • Mornay Sauce • Cheddar Cheese Sauce • Mustard Sauce • Soubise Sauce • Nantua Sauce

  35. Sauces PRODUCTION (CONT’D) • Velouté: • Suprême sauce • Allemande sauce • White Wine sauce • Small Sauces: • Poulette, Aurora, Hungarian, Curry, Mushroom, Albufera/Ivory, Bercy, Herb, Normandy, Anchovy, Shrimp, Venetian, Horseradish

  36. Sauces PRODUCTION (CONT’D) Espagnole or Brown Sauce • Hearty, flavorful sauce • Fond lié or jus lié • Demi-glace • Small Sauces: • Bordelaise • Marchand de Vin • Robert • Charcutière • Chasseur • Diable (Deviled) • Madeira • Périgueux • Poîvrade • Port Wine • Italian Sauce • Mushroom • Bercy • Piquant • Lyonnaise • Bigarade

  37. SAUCES PRODUCTION (CONT’D) Tomato Sauce • Small Sauces: • Portugaise (Portuguese) • Spanish • Creole • Butter Sauces • Melted butter • Clarified butter • Beurrenoisette • Beurre noir • Meunière butter • Compound butter • Beurre blanc

  38. SAUCES PRODUCTION (CONT’D) • Hollandaise and Béarnaise • Hollandaise Sauce • Béarnaise Sauce • Small Sauces: • Maltaise • Mousseline • Foyot • Choron

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