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Soups, Stocks and Sauces

Soups, Stocks and Sauces. The Bones of Cooking. Liquids. Flavorful liquid Water, seasoned with herbs and spices Fruit juices Tomato juices. Broth vs. Stock. Broth is simmered in a flavored liquid for a long time Made with meat, poultry, fish or vegetables

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Soups, Stocks and Sauces

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  1. Soups, Stocks and Sauces The Bones of Cooking

  2. Liquids • Flavorful liquid • Water, seasoned with herbs and spices • Fruit juices • Tomato juices

  3. Broth vs. Stock • Broth is simmered in a flavored liquid for a long time • Made with meat, poultry, fish or vegetables • Broths can be served as a finished product • Stock is simmered in a flavored liquid for a long time • Stock uses the bones, meat and flesh, shells and peels • Stocks are used to create other dishes and are not eaten alone

  4. Safety and Sanitation • When using homemade stock in a recipe • Bring to boil • Kills microorganisms such as salmonella • Throw away cold stock that has foam or bubbles on the surface

  5. Shortcuts • Positives • Quick • inexpensive • Negatives • Main ingredient is salt Canned Broth Soup Base Bouillon Cubes or Granules

  6. Mirepoix French Cuisine • Onions—50% • Carrots—25% • Celery—25&

  7. Stocks • For a brown stock, add onion skins • Depending upon time stock will cook, change size or mirepoix • Quick cooking time = small dice

  8. Seasonings • Bouquet Garni • Pepper, bay leaves, thyme, parsley, and garlic • Added to stock at the beginning • Whole herbs are taken out at the end • Salt is not added to a stock because the end product is uncertain

  9. Principles of Stock Making • Start with cold water • Simmer gently • Skim frequently • Strain • Cool • Store

  10. Thickening Methods • Reduction • Simmering until some liquid evaporates • Concentrates flavors • Broths and Bouillons will not reduce because they lack collagen from bones.

  11. Thickening Methods • Roux-equal parts of fat and flour cooked to form a paste • White Roux—cooked briefly until bubbly, used in white sauces • Blonde Roux—cooked slightly longer until it takes on a carmelized look. Has an ivory color • Brown Roux—Cooked until darker color and nutty aroma develops. Used in brown sauces.

  12. Facts about Roux • Must be cooked to develop starches • The longer a roux cooks, the less thickening power it has. • A brown roux requires twice as much in order to thicken a product. • Must be cooked for 20 minutes to become fully incorporated

  13. Cornstarch • Very popular, inexpensive thickening agent. • Provides a glossy finish to sauce • Breaks down and can not be reheated

  14. Using Cornstarch • Must be mixed with a cold liquid before added to hot stock=Slurry • Allows grains to separate and begin thickening without clumping • Thickens immediately, but must be cooked to eliminate raw flavor

  15. Legumes and Vegetables • Mashed starchy legumes and vegetables thicken the same as grains • Potatoes • Beans • Peas

  16. Soup • Clear Soup • Consumme • Broth is clarified to make it clear • Cream Soup • Thickened with starch, pureed and cream is added • Pureed soup (potato) is blended

  17. Special Preparation Soups • Chowder • Neither thick, nor clear—chunky by nature • Bisque—must have shellfish, thickened with cream

  18. Special Preparation Soups • Fruit Soups • Uses fruit juice as a base and uses yogurt as a thickening agent. Tapioca may also be used as a thickening agent • Cold Soups • Served as appetizers • refreshing

  19. Steps for Making Stew • Meat is cut into small pieces • Dredge meat in flour and brown in fat • Vegetables and herbs are sauteed in remaining fat • Meat and liquid are returned to pot • Simmer until meat is tender, usually 2-3 hours

  20. Stews • Prepared by simmering small pieces of meat in a tightly covered pan. • Include vegetables, meat, poultry or fish • Contain less water than soup

  21. Sauces • Purpose is to enhance flavor of the food—not cover it up! • The sauce is everything! It should be considered before the meal begins.

  22. The Mother Sauces

  23. The Small Sauce—info only---

  24. The Small Sauce—info only--

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