Stocks

1. Stocks

2. Definition of a Stock • Stock- A flavorful liquid used as a base to flavor soups and sauces. • A stock is made by simmering meat, poultry, fish, or vegetables until all of the flavor is taken out.

3. What's in a Stock? • Flavoring agent Beef, poultry, fish, or vegetables as a main flavoring agent.

4. Mire Poix • 2 parts onion • 1 part celery • 1 part carrot

5. Aromatics • Plant ingredients such as herbs and spices to give the stock added flavor. • Bay leaves, peppercorns, parsley stems, thyme, garlic.

6. Bouquet Garni • Aromatics • (thyme, parsley stems, bay leaf tied into a bundle using butchers twine.

7. Sachet (bag of spices) • Aromatics • thyme, parsley stems, bay leaf, garlic cloves, peppercorns tied into a bag using cheese cloth

8. Water • Water is an important part of stock preparation. • It is very important to always start a stock with cold water to get the most flavor out of the ingredients.

9. Components of a stock • Flavoring agent • Mirepoix • Aeromatics • water

10. Always remember that the better the stock is, the better the preparation will come out. • If I use a weak chicken stock to prepare a chicken soup the soup will not have enough flavor.

11. 2 Main Types of Stock • 1. White stock • 2. Brown stock

12. What is the difference? • In a brown stock the flavoring agent is roasted and tomato paste is added to give the stock a roasted flavor and brown color. • In a white stock the flavoring agent is not roasted , this gives us a stock that is light in color.

13. Cooking times for stock preparation • Fish- 45 min. • Vegetables- 45 min to 1 hour • Chicken- 4-6 hours • Beef- 6-8 hours

14. Prepare stock in a Stock Pot. This is a pot that is taller than it is wide.

15. Never stir a stock!!! • A stock should be clear.

16. Chicken Stock • 5 pounds chicken bones • 2 medium onions roughly chopped • 4 ribs celery roughly chopped • 1 carrot roughly chopped • 2 sprigs fresh thyme • 2 bay leaves • 2 gal. water

17. White Stock Preparation • 1.Wash the bones to remove any blood pockets. • 2.Combine flavor agent with cold water and bring to a boil, then reduce to a simmer.

18. 2. Reduce to a simmer, skim the scum as it floats to the surface. • Skimming the scum helps the stock become clear.

19. 3. Add the mire poix and aeromatics.

20. 4. Simmer the stock for the appropriate time. • This helps develop the flavor of the stock.

21. 5. Strain the stock into a container, making sure little or no particles get into the stock.

22. Cool stock as quickly as possible in an ice bath.

23. Label, date and store accordingly.

24. Brown Stock Preparation • In a brown stock the flavoring agent and mire poix are roasted with the addition of tomato paste.

25. 1. Do not wash the bones to make a brown stock. Place the bones into a roasting pan.

26. 2. Roast the bones in a 400 degree oven until they are brown ( not burnt) brush the bones with tomato paste the last 15 min of cooking.

27. 3. Add the bones into cold water. • Drain the roasting pan and deglaze with water to remove the brown drippings that have formed during the roasting process.

28. 4. while the bones are coming up to a simmer, coat the mire poix with tomato paste and roast the mire poix.

29. Continue as if you were making a white stock.