Unit 14: Stocks

1. Unit 14: Stocks “Stocks are the foundation of cooking” Auguste Escoffier American Culinary Federation: Culinary Fundamentals.

2. American Culinary Federation: Culinary Fundamentals.

3. What Are Stocks? • Flavorful liquids made by simmering bones, vegetables, and aromatics • Fundamental for learning about cooking techniques • Choose high-quality ingredients • Observe all standards for preparation • Evaluate what you have produced • Do not use the stock pot for a garbage pot • If you would not consume it, do not put it into the stock pot American Culinary Federation: Culinary Fundamentals.

4. Types of Stock • Basic or simple stock • White stock • Brown stock • Fumet American Culinary Federation: Culinary Fundamentals.

5. Basic Stock • Examples are chicken, vegetable, fish • Constructed by simmering bones and flavoring ingredients • Strain, cool, and reserve for sauces, soups, vegetable dishes American Culinary Federation: Culinary Fundamentals.

6. White Stock • Blanch bones, discard the liquid and start again with fresh, cold water • Have a neutral flavor • Noticeable body • Used for dishes that need body • Made from veal or beef bones • Neutral stock American Culinary Federation: Culinary Fundamentals.

7. Brown Stocks • Bones and vegetables are roasted • Pan is deglazed for the fond • Oignon brûlé is added, along with bouquet garni or sachet • Tomato paste • Cold water or rémouillage • Brought to a boil, simmered, and skimmed • Drained and cooled, reserved for use American Culinary Federation: Culinary Fundamentals.

8. Fumet/Shellfish stock • Fish bones, usually from white-fleshed fish • Shortest cooking time of all the major stocks • White mirepoix cooked with bones over low heat, covered for maximum extraction • Shellfish stocks are made from the shells of crustaceans • Shells are browned in hot oil instead of roasting American Culinary Federation: Culinary Fundamentals.

9. Preparation • Equipment is a priority • Right size stock pot is important • Stock pots should be taller than wide: • Smaller surface helps extraction • Encourages convection and brings scum to top to be skimmed • Should hold all the ingredients to within 3 inches of the top • Steam-jacketed kettles are perfect as the heat is very even • Additional tools include skimmers, ladles, tasting spoons, cheesecloth, strainers, chill sticks, storage containers American Culinary Federation: Culinary Fundamentals.

10. Ingredients and Ratios • White or beef: 8 lbs of beef or veal bones, 6 qts of water, 1 lb of mirepoix, sachet • Poultry is the same • Brown is the same with the addition of tomato products • Fish: 11 lbs of bones, 5 qts of water, 1 lb of leeks, and mushroom trim, sachet • Shellfish, the same as fish with the addition of 2 oz of tomato paste and a standard mirepoix • Vegetables: 4 lbs of mixed vegetables, 1 gallon of water, sachet American Culinary Federation: Culinary Fundamentals.

11. Meats and Large-game Stocks • Use meaty bones for a flavorful stock • Joints, necks, and knuckle bones are high in collagen, best for body • Collagen dissolves into gelatin, giving a rich mouth feel • Purchase bones cut in 2–3-inch pieces for easy handling and maximum extraction American Culinary Federation: Culinary Fundamentals.

12. Poultry Stock • Made from any poultry bones • Remove the livers as they make the stock bitter and cloudy • Browning the bones will give a rich, roasted flavor • Cooking without browning gives a pleasant poultry flavor suitable for soups and sauces American Culinary Federation: Culinary Fundamentals.

13. Vegetables for Stocks • Be sure they are fresh well trimmed and clean • Avoid starchy vegetables and vegetables that bleed or add too much color • Use vegetables in the Brassua family sparingly American Culinary Federation: Culinary Fundamentals.

14. Liquids • Most common is cold, clean water • Rémouillage may be used • Vegetable juices • Wine • These liquids can replace all or some of the fresh water • Many fish stocks are half water and half wine American Culinary Federation: Culinary Fundamentals.

15. Flavorings • Sachet d’ épices, bouquet garni • Mirepoix • A little salt American Culinary Federation: Culinary Fundamentals.

16. Preparation of Ingredients • Rinse bones in cold water • Always use cold liquid for stock • Prepare the freshest vegetables and aromatics, clean them and peel if necessary, then cut/chop • Combine and heat to a boil • Turn to a simmer and begin skimming • Add flavorings when directed by the recipe • Strain, use the two-stage cooling method, and store for service • NOTE: The larger and denser the bones, the longer the cooking time American Culinary Federation: Culinary Fundamentals.

17. Evaluating for Quality • Color and clarity • Flavor and aroma • Body American Culinary Federation: Culinary Fundamentals.

18. Smothering • Usually for fish stocks • Heat the pot • Add oil or butter • Add bones and vegetables • Stir to heat evenly • Cover, and sweat until juices are released • Continue with the basic stock method American Culinary Federation: Culinary Fundamentals.

19. Cooling and Storing • Strain directly into a cooling container, preferably non-aluminum metal • Place into ice bath or add chill sticks or both • Stir frequently • Cool to below 41°F (5°C) • Pour into storage containers • Cover, label, and date them • Reheat to check quality and flavor • Chilled stocks should be gelatinous • When they get old, the gelatin starts to break down American Culinary Federation: Culinary Fundamentals.

20. Stock-Related Preparations • Broth is like a stock but made with meatier bones and additional meat • Rémouillage is a secondary stock made from previously simmered bones • Glaçe de viande, or meat glaze is made by reducing stocks to a fraction of their original volume American Culinary Federation: Culinary Fundamentals.

21. Types of Glaçe • Glaçe de viande is beef • Glaçe de veau is veal • Glaçe de canard is duck • Glaçe de poulet is chicken • Glaçe d’ agneau is lamb • Glaçe de gibier is game • Glaçe de poisson is fish American Culinary Federation: Culinary Fundamentals.

22. Court Boullion • Known as quick or short broth • Used for submersion poaching • Flavored with a light acid • Mirepoix of ingredients called for • Sachet • Can be used as a sauce base American Culinary Federation: Culinary Fundamentals.

23. Commercial Bases • Not all establishments have the capability to make stocks • Bases can be a reasonable substitute or a flavor enhancer for stocks and soups • Available in a range of flavors and quality • The higher the salt quantity, the lower the flavor quality • If you are using them, do not apply them directly, but dissolve them in a little hot liquid, then add them • This will prevent a guest from the possibility of getting a lump of base • Dissolving the bases also will quickly even out the flavor of the product it is added to American Culinary Federation: Culinary Fundamentals.