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STOCKS

STOCKS. THE FOUNDATION OF COOKING “ WITHOUT IT NOTHING CAN BE DONE…” - ESCOFFIER. STOCK DEFINITION. FLAVORFUL LIQUIDS MADE BY SIMMERING BONES, VEGETABLES AND AROMATICS IN A LIQUID. STOCKS USES. SOUPS SAUCES STEWS BRAISING LIQUIDS COOKING MEDIUM FOR GRAINS, LEGUMES, AND VEGETABLES.

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STOCKS

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  1. STOCKS THE FOUNDATION OF COOKING “WITHOUT IT NOTHING CAN BE DONE…” -ESCOFFIER Culinary Fundamentals ACF

  2. STOCKDEFINITION FLAVORFUL LIQUIDS MADE BY SIMMERING BONES, VEGETABLES AND AROMATICS IN A LIQUID

  3. STOCKSUSES • SOUPS • SAUCES • STEWS • BRAISING LIQUIDS • COOKING MEDIUM FOR GRAINS, LEGUMES, AND VEGETABLES

  4. STOCKSTYPES • BASIC or SIMPLE • WHITE STOCK • BROWN STOCK • SHELLFISH STOCK • FUMET

  5. BASIC (SIMPLE) STOCK EXAMPLES • CHICKEN STOCK • VEGETABLE STOCK • FISH STOCK

  6. WHITE STOCK • ALSO KNOWN AS NEUTRAL STOCKS • MOST COMMON ARE BEEF AND VEAL • BLANCH BONES FIRST

  7. BROWN STOCK • RICH FLAVOR AND COLOR • FLAVOR FROM COOKING THE BONES FIRST • USE TOMATO PASTE AND CARAMELIZED VEGETABLES

  8. SHELLFISH STOCK &FUMET SHELLFISH STOCK MADE FROM LOBSTER, SHRIMP, OR CRAYFISH SHELLS FUMET MADE FROM BONES OF LEAN WHITE FISH, COOKED WITH VEGETABLES VERY INTENSE FLAVOR BUT CLOUDY STOCK

  9. EQUIPMENT FOR STOCKS • STOCK POTS – TALLER THAN WIDE • SKIMMERS and LADLES • TASTING SPOONS • CHEESECLOTH LINED SIEVE OR COLANDER OR CHINA CAP • COOKING CONTAINERS • STORAGE CONTAINERS

  10. STOCK INGREDIENTS • FOR MEAT BASED STOCKS USE MEATY BONES FROM THE JOINTS FOR GREATER COLLAGEN AND GELATIN • POULTRY STOCKS USE THE ENTIRE CARCASS • FISH AND SHELLFISH STOCKS USES LEAN, WHITE FISH WITHOUT GILLS AND VISCERA. Use rinsed and dried shellfish shells for shellfish stocks

  11. STOCK VEGETABLES • USE FRESH AND IN COMBINATION • AVOID POTATOES AND SQUASH • AVOID “BLEEDING” VEGETABLES SUCH AS BEETS • AVOID BITTER VEGETABLES SUCH AS CAULIFLOWER AND ASPARAGUS

  12. STOCK LIQUIDS • WATER IS THE MOST COMMONLY USED • REMOUILLAGE (PREVIOUSLY PREPARED STOCK) • VEGETABLE JUICES • WINE

  13. STOCK FLAVORINGS • SACHET D’EPICES • BOUQUET GARNI • MIREPOIX • TOMATO • OIGNON BRULE (browned onion) • SALT (VERY LIMITED AMOUNT IF AT ALL)

  14. INGREDIENTSSTANDARD RATIOS1 GALLON STOCK POULTRY STOCK BONES: 8 POUNDS LIQUID: 6 QUARTS MIREPOIX: 1 POUND STANDARD AROMATICS: SACHET D’EPICES

  15. INGREDIENTSSTANDARD RATIOS1 GALLON STOCK BROWN STOCK BONES: 8 POUNDS LIQUID: 6 QUARTS MIREPOIX: 1 POUND STANDARD 2 OUNCES TOMATO PASTE AROMATICS: SACHET D’EPICES & OIGNON BRULE (burnt onion)

  16. INGREDIENTSSTANDARD RATIOS1 GALLON STOCK FISH STOCK BONES: 11 POUNDS LIQUID: 5 QUARTS MIREPOIX: 1 POUND LEEKS AND MUSHROOMS (TRIMMED) AROMATICS: SACHET D’EPICES

  17. STOCK MAKING TECHNIQUES • USE APPROPRIATE RATIOS OF INGREDIENTS • RINSE BONES IN COLD WATER • USE COLD LIQUIDS • COVER BONES WITH 2 INCHES LIQUID • RINSE & CLEAN ALL VEGETABLES IN COLD WATER • CUTINTO APPROPRIATE SIZE

  18. STOCK MAKING TECHNIQUES • BRING FIRST TO BOIL THEN SIMMER • USE APPROPRIATE COOKING TIMES • DEPOUILLAGE (“SKIM THE SCUM”) OFTEN • ADD MIREPOIX AND SACHET D’EPICES 45 MINUTES LEFT TO SIMMER • STRAIN AND CHILL THE STOCK • STORE APPROPRIATELY • DEGRASSER (REMOVE FAT) THE STOCK WHEN COLD

  19. STOCK MAKING TECHNIQUESCOOKING TIMES POULTRY = 3 HOURS VEAL = 6 HOURS BEEF = 12 HOURS FISH OR SHELLFISH = 45 MINUTES VEGETABLE = 45 MINUTES

  20. STOCKSBOUQUET GARNI & SACHET DE EPICES Made from fresh herbs and spices and vegetables Add about 45 minutes to a hour left to simmer 1 spring THYME 3 or 4 PARSLEY STEMS 1 BAY LEAF ½ tsp cracked Black peppercorns 2 to 3 Garlic cloves 2 or 3 leek leaves and/or 1 celery stock

  21. STOCKSMIREPOIX COMBINATION OF VEGETABLES USED TO FLAVOR STOCKS CUT TO SIZE BASED ON LENGTH OF SIMMERING TIMES MAY BE SWEATED, SMOTHERED, OR BROWNED DEPENDING ON TYPE OF STOCK BEING PREPARED 2 PARTS ONION 1 PART CELERY 1 PART CARROTS TOMATO PASTE for Brown Stocks

  22. CHICKEN STOCKRECIPE • 8 lbs. Chicken bones, rinsed, cut into 3 inch lengths • 6 quarts cold water Simmer for 3 to 4 hours Depouillage as necessary throughout entire process Add and simmer additional 1 hour to 2 hours: • 1 lb Mirepoix, medium dice Add and simmer additional 45 – 60 minutes Sachet d’ epices Strain, Cool and Store DEGRASSER WHEN COLD

  23. STOCKSQUALITY DETERMINATION COLOR • Based on main ingredient CLARITY • POULTRY AND MEAT BONES PRODUCE VERY CLEAR STOCKS • FISH AND VEGETABLE STOCKS SEMI - CLEAR FLAVOR & AROMA • Fresh, flavorful, balanced, based on main ingredient BODY • When cold should be gelatinous

  24. STOCKS KEY TERMS • STOCKS • MIREPOIX • SACHET D’EPICES • BOUQUET GARNI • BRULE OIGNON • DEPOUILLAGE • REMOUILLAGE • DEGRASSER • PINCAGE • FUMET • BROWN STOCK • GELATIN • COLLAGEN

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