Stocks. Stock Fond- French work for stock, meaning bottom, ground, base. Result of extracting flavors from various food items using liquid as a base.

Stocks

Stock•Fond- French work for stock, meaning

bottom, ground, base.•Result of extracting flavors from various

food items using liquid as a base.•A flavored liquid•A good stock is the key to a great soup,

sauce or braised dish

Types of Stock• White stock

▫ Raw bones and vegetables simmered in water with seasonings

• Brown stock▫ Bones and vegetables that have first been browned then

simmered in water with seasonings• Fish stock or fumet

▫ Fish bones or crustacean shells cooked slowly with vegetables and seasonings in water

• Court bouillon▫ Vegetables and seasonings simmered in water with an

acidic liquid

Ingredients in Stock• Water• Bones

▫ Beef, veal, chicken, fish

• Mirepoix▫ Mixture of 50% onions, 25% carrots and 25% celery

• Seasonings▫ peppercorns, bay leaves, thyme, parsley stems and,

optionally, garlic Do not add salt

Mirepoix

Principles of Stock Making

•Start the stock in cold water•Simmer the stock gently•Skim the stock frequently•Strain the stock carefully•Cool the stock quickly•Store stock properly•Degrease the stock- Depouillage

White Stock• Neutral stock made from beef, veal or

chicken bones• Blanching bones

▫ Wash and cut up bones, place them in a stockpot and cover with cold water

▫ Bring the water to a boil over high heat▫ As soon as water comes to a boil, skim the rising

impurities; drain the water from the bones and discard

▫ Refill the pot with cold water and proceed with the stock recipe

Brown Stock• Made from chicken, veal, beef or game bones• Caramelizing

▫ Do not blanch the bones▫ Place the cut up bones in a roasting pan one layer

deep; it is better to roast several pans of bones than to overfill one pan

▫ Roast the bones for approximately 1 hour in a hot oven, 375°F; stirring occasionally, brown the bones thoroughly, but do not allow them to burn

▫ Transfer the roasted bones from the pan to the stockpot

Caramelizing the Bones

Brown Stock (cont.)

•Deglazing the pan▫Place the pan on the stove top over medium

heat; add enough water to cover the bottom of the pan approximately ½ inch deep

▫Stir and scrape the pan bottom to dissolve and remove all the caramelized materials while the water heats

▫Pour the deglazing liquid over the bones in the stock pot

Deglazing the Pan

Brown Stock (cont.)

•Caramelizing mirepoix▫Add a little of the reserved fat from the

roasted bones to the roasting pan after it has been deglazed

▫Sauté the mirepoix, browning the vegetables well and evenly without burning them

▫Add caramelized mirepoix to stockpot

Caramelizing Mirepoix

Fish Stock and Fumet• Made with the bones and heads of fish and

crustacean shells• Oily fish are not generally used• Bones are not blanched, due to loss of flavor• Fumets differ from stock because they are

strongly flavored and contain an acidic ingredient such as white wine or lemon juice

• Require less time than other stocks; 35 to 40 minutes is usually sufficient to extract full flavor

Vegetable Stock• Should be clear and light colored• Contains no gelatin and has little body• May be used as a substitute for meat stocks

in vegetarian dishes• Strongly flavored vegetables from the

cruciferous family or those that are bitter should be avoided

• Potatoes and other starchy vegetables will cloud the stock and should be avoided

Commercial Bases

•Powder or paste flavoring added to water, used to replace stock

•Even the best base is a poor substitute for a well-made stock

•Bases vary greatly in quality and price•Sodium (salt) is the main ingredient in

many bases

Court Bouillon•Commonly used to poach fish and

shellfish•A flavored liquid, usually water and wine

or vinegar, in which vegetables and seasonings have been simmered to impart their flavors and aromas

•Not actually stock, but prepared in the same manner

Glaze

•A dramatically reduced stock•1 gallon of stock produces 1 to 2 cups of

glaze▫Glace de viande is made from brown stock▫Glace de volaille is made from white stock