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Chapter 6 Stocks, Sauces, and Soups

Chapter 6 Stocks, Sauces, and Soups. The Essential Parts of Stock. There are four essential parts to all stocks: A major flavoring ingredient A liquid, most often water Mirepoix Aromatics

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Chapter 6 Stocks, Sauces, and Soups

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  1. Chapter 6 Stocks, Sauces, and Soups

  2. The Essential Partsof Stock • There are four essential parts to all stocks: • A major flavoring ingredient • A liquid, most often water • Mirepoix • Aromatics • Mirepoix: refers to the mixture of coarsely chopped onions (50%) carrots (25%) and celery (25%) that provide a flavor base for stock. • Aromatics: such as bouquet garni and sachet d’épices, are the herbs, spices, and flavorings that create a savory smell. 6.1 Chapter 6 | Stocks, Sauces, and Soups

  3. Types of Stocks A stock is a flavorful liquid made by gently simmering bones and/or vegetables. To use bones for stock, you must first cut them to the right size and then prepare them by blanching, browning, or sweating. 6.1 Chapter 6 | Stocks, Sauces, and Soups

  4. Types of stocks (cont.) • White stock: clear, pale liquid • Brown stock: amber colored, uses browned bones • Fumet: made with fish bones • Court bouillon: made with aromatic vegetables • Glace: reduced stock with jelly-like consistency • Jus: rich stock used as a sauce for roasted meats • Vegetable stock: made with mirepoix, leeks, and turnips

  5. Preparing Stocks • Blanching: rids them of some of the impurities that can cause cloudiness in a stock. • To brown bones, roast them in a (400°F) oven for about an hour, until they are golden brown. • Sweating causes bone and mirepoix to release flavor more quickly when liquid is added. • Cool stock to minimize the time the stock spends in the temperature danger zone (cool in an ice water bath) • Frozen stocks can be held for 3 months 6.1 Chapter 6 | Stocks, Sauces, and Soups

  6. Degreasing Stock Degreasing: process of removing fat that has cooled and hardened from the surface of the stock. • Degreasing also removes some of the fat content, making the stock more healthful. • Degrease stock by skimming, scraping, or lifting hard fat. 6.1 Chapter 6 | Stocks, Sauces, and Soups

  7. Grand Sauces A sauce is a liquid or semisolid product that is used in preparing other foods. • There are five classical grand sauces that are the basis for most other sauces: • Béchamel: milk and white roux • Espagnole sauce: brown stock and brown roux • Tomato sauce: stock and tomatoes • Hollandaise: an emulsion made from eggs, butter, and lemon. • Velouté: veal, chicken, or fish stock and a white roux Grand sauces are rarely used by themselves 6.2 Chapter 6 | Stocks, Sauces, and Soups

  8. Derivative sauces Demi-glace: equal parts espagnole sauce and veal stock Creole sauce: tomato sauce , onions, garlic, parsley Bernaise and Maltaise: Hollandaise, Tarragon, white wine, vinegar

  9. Basic Ingredients in Sauces A key ingredient in sauce is the thickener, which adds richness and body. • Roux: a thickener made of equal parts cooked flour and a fat (clarified butter, oil, or shortening) • Beurre manié: thickener made of equal parts flour and soft, whole butter. • slurry: cornstarch mixed with a cold liquid, can be used instead of roux. • Liaison: mixture of egg yolks and heavy cream, often used to finish some sauces. 6.2 Chapter 6 | Stocks, Sauces, and Soups

  10. Preparing DifferentKinds of Sauces • Compound butter: mixture of butter and various flavoring ingredients (herbs, nuts, citrus zest, shallots, and vegetables) • Coulis: thick puréed sauce. • Salsa: cold mixture of fresh herbs, spices, fruits, and/ or vegetables. • Jus-lié: sauce made from the juices from cooked meat and brown stock. • Straining methods: 1. wringing method (with cheesecloth) 2. China cap or chinois 6.2 Chapter 6 | Stocks, Sauces, and Soups

  11. Basic Kinds of Soup There are two basic kinds of soup—clear soups and thick soups. • Clear soups include: 1. flavored stocks/broth (water, vegetables, bones, mirepoix, bouquet garni) 2. consommés (rich, flavorful stock that is clarified) 3. chicken noodle soup 4. minestrone 6.3 Chapter 6 | Stocks, Sauces, and Soups

  12. Thick soups Thick soups include: 1. cream soups: smooth soup; thickened with a roux; never boil 2. purée soups: thickened by the starch found in the pureed main ingredient (potatoes) 3. bisques: pureed shellfish shells and vegetables then strained resulting in grainy texture 4. chowders: hearty thick soup; thickened with roux

  13. Basic soups There are many variations of these basic soups: Fruit soups (Gazpacho, a savory tomato soup) Cold soups (Borscht, a beet soup) Traditional regional soups (New England chowder, gumbo)

  14. Preparing Soups • Most soups are cooked at a gentle simmer and stirred occasionally. • Soups should also be garnished just before service. 6.3 Chapter 6 | Stocks, Sauces, and Soups

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