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Week 2

Week 2. Stocks – Sauces - Roux. Definitions. Clarified Butter Compound butter Emulsion Mis en Place Remoullage Depouillage. Stock Broth Mirepoix Sachet / Boquet Garni Reduction Glaze Slurry Roux Beurre Manie Au Sec. Fond - Stock. Ingredients of Stocks 1. Nourishing Element

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Week 2

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  1. Week 2 Stocks – Sauces - Roux

  2. Definitions Clarified Butter Compound butter Emulsion Mis en Place Remoullage Depouillage Stock Broth Mirepoix Sachet / BoquetGarni Reduction Glaze Slurry Roux BeurreManie Au Sec

  3. Fond - Stock Ingredients of Stocks 1. Nourishing Element 2. Mirepoix 3. Water 4. Aromatics * acid products * salt

  4. Ingredients • 1. Nourishing element • Bones • Size • Connective tissue • Cartilage

  5. Ingredients • Mirepoix (1/5 weight of bones) • Size of cut depends on stock • Onions 50% • Carrots 25% • Celery 25%

  6. Ingredients • Water • Start with cold water

  7. Ingredients • Sachet • Add towards the end of the cooking process

  8. Ratio of Ingredients Bones 1 lb Water 1 qt Mirepoix 1/5 lb Example 100 lb chicken bones 100 qt water 20 lb vegetables

  9. Procedure for White Stocks 1. Rinse bones 2. Place in water and bring to boil, reduce to slow simmer 3. Depouillage 4. Add mirepoix 5. Add sache 6. strain / label / date / refrigerate

  10. Cooking times Vegetable 30 minutes Fish/ Shrimp 45 minutes Chicken 3-4 hours Veal 6-8 hours Beef 8 +

  11. Vegetable Stocks • 1. avoid starchy ingredients • 2. Avoid strong vegetables • Beets/ leafy greens • 3.Cook 30-45 minutes • 4. Sweat first

  12. Brown Stocks Same as white stocks but… 1. Mirepoix is carmelized 2. Bones are roasted 3. usually acid product incorporated

  13. Brown Stocks 1. Condition pan 2. Coat bones in tomato paste 3. Roast bones until dore 4. Add bones to cold water and turn on 5. Carmelizemirepoix minus celery in roasting pan 6. deglaze 7. Add mirepoix to liquid 8. Simmer then add aromatics 9. Strain / label / date / refrigerate

  14. Glaze Reduction of stock 80-90% Nappe

  15. Clarified Butter Pure butter fat Water and milk solids removed 2 Ways Page 148

  16. ROUX • Mixture of Fat and Flour by equal weight • Cooked for 30 seconds to 30 minutes depending on… • Flavor • Thickening power

  17. Roux White Roux Blond Roux Brown Roux Steps 1. melt fat 2. Add flour and stir 3. Cook to desired doneness

  18. Incorporating Roux 1. Make Roux 2. Allow roux to cool slightly 3. Slowly add liquid (cool) to roux while whipping 4. Heat liquid to boil 5. Simmer until flour taste is gone

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