Stocks

1. Stocks

2. What is Stock? A flavorful liquid made by gently simmering bones and or vegetables. What is stock used for in cooking?

3. Stocks are Evaluated on Four Qualities • Flavor • Color • Aroma • Clarity

4. 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

5. Different types of stock • White stock : Amber liquid made from beef, poultry, or fish bones • Brown stock :Amber liquid made from beef, poultry, or fish bones that have been browned first • Fumet : Highly flavored stock made from Fish bones • Court Bouillon : Vegetable broth used for poaching fish or vegetables • Glace : Or glaze, reduced stock with a jelly like consistency • Remouillage : Weak stock made from bones that have already been used in another preparation, they are sometimes used to replace water as the liquid used in stock. Remouillage is French for “rewetting” • Bouillon :Or broth, liquid that is the result of simmering meats or vegetables • Jus : Lightly reduced stock used a sauce for roasted meats • Vegetable stock : Stock made from various types of vegetables)

6. 3 ways to preparing bones for stock • 1. Blanching: Cover the bones with cold water and bring them to a slow boil. When the pot is at a full boil remove the floating waste. This process will rid the bones of their impurities that would cause a cloudiness in the stock. • 2. Browning: Roast them in a hot oven for an hour until they are golden brown. Place in a stock pot, cover with cold water, and bring to a simmer. This will give your stock a richer flavor. • 3. Sweating: Cook the bones in a small amount of fat over low heat until they soften and release moisture. This causes the bones to release flavor more quickly when liquid is added.

7. Stock Procedure • 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

8. How to Cool and Degrease Stock We need to cool stock immediately and in the correct way in order to keep it out of the danger zone. How to Cool Stock 1. Place hot stock into a cool stockpot that has been placed in an ice water bath. 2. Stir often. When cooled to 41 degrees place in the refrigerator. After the stock has been stored it needs to be degreased before use. This will give the stock a clearer and purer color. To degrease stock, remove the fat that has cooled and hardened on the surface

9. Different types of stock • Consommé Clear • Bisque Thick • Broth Clear • Cream Thick • Puree Thick