Stocks

1BAC 101 Culinary Fundamentals Level 1

Chef Mehernosh Dhanda

1. Definition2. Components of a stock3. Classification/types of stocks4. Preparation 5. Storage & handling

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Scope

BAC 101 Culinary Fundamentals Level 1

A stock can be defined as a flavorful,

aromatic, nutritious, clear liquid , extracted from different ingredients by the slow application of heat over a long period of time.

The importance of stock in the kitchen is indicated by the French word for stock fond, meaning “foundation” or “base.”

Definition

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Ingredients1. Bones2. Mirepoix3. Water or remouillage4. Acid products5. Seasonings and spices6. Scraps and leftovers

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Components of a stock

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Bones are the main ingredient of stocks (except water)

Chicken stock from chicken bones Brown stock from beef or veal

bones Fish stock (Fumet) from fish bones

and trimmings White stock – Veal or beef bones,

chicken bones

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Bones

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The second most important contributors to flavor in a stock

Ingredients:oOnions @ 50%oCelery @ 25%oCarrots @ 25%

A white mirepoix is made without onions to keep the stock colorless

In a vegetable stock a variety of vegetable may be used.

Cut mirepoix coarsely in uniform size.

Mirepoix

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Acid productsoHelp to dissolve connective materialoSometimes used to extract flavor

and body from bonesoTomato products for brown stocksoWine, especially for fish stock

Scraps and leftoversoCan be used if clean, wholesome,

and appropriateoRemember a stockpot is not a

garbage disposal

7BAC 101 Culinary Fundamentals Level 1

Seasoning & spicesoSalt is NEVER used in a

stock. oHerbs and spices are to

be used at a minimumoSachet bag - herbs and

spices places in a cheesecloth bag and tied

oBouquet garni - an assortment of herbs and aromatic vegetables tied together (leeks, celery, thyme sprigs, bay leaf, and parsley)

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Proportion of ingredients◦ Bones – 50%◦ Mirepoix – 10%◦ Water – 100% or to cover

Preparation of stocks

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Start the stock in cold waterSimmer the stock gentlySkim the stock frequentlyStrain the stock carefullyCool the stock quicklyStore stock properlyDegrease the stock

Principles of Stock Making

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The reason we blanch bones is to get rid of the impurities that cause cloudiness

Procedures for blanching bones:oRinse in cold watero Place bones in stockpot or steam-jacketed kettle,

cover with cold wateroBring water to a boil - impurities will coagulateoDrain the bone and rinse wello Fish bones are not blanched

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Blanching Bones

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Caramelizing the bones

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Cut the bones into 3-4 inch pieces Rinse the bones in cold water Place bones in stock pot and cover with cold

water Bring bones to a boil, reduce to a simmer,

remove scum Add mirepoix, herbs, and spices Keep at a simmer, not a boil Skim surface Simmer for 3-6 hours Strain through a cheese cloth and china cap Cool quickly and refrigerate

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White Stocks

BAC 101 Culinary Fundamentals Level 1

Cut the bones into 3-4 inch pieces

Place bones in roasting pan and place in a 375° F oven until well browned, usually about an hour

Drain and reserve the fat from the roasting pan & deglaze the pan with water

Add mirepoix and vegetables to the roasting pan and sauté until golden brown

Bring bones to a boil in stock pot, reduce to a simmer, remove scum

Add browned mirepoix and vegetables to bones

Keep at a simmer, not a boil

Skim surface Simmer for 3-6 hours Strain through a

cheese cloth and china cap

Cool quickly and refrigerate

Brown Stock

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Made without animal products Made with a combination of hard/fibrous

vegetables, water, herbs, spices, and, sometimes, wine.

Sautéing the vegetables ahead of time will mellow flavor.

Do not use intense flavored vegetables, like brussels sprouts, cauliflower, or artichokes.

Dark green leafy vegetables like spinach will cloud the stock.

Never use starchy vegetables

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Vegetable Stocks

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A stock made from the bones that have already been used once to make a stock.

The French call it “rewetting.”

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Remouillage

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A glaze is a stock that has been reduced until it will coat the back of a spoon. It is solid and rubbery when refrigerated.

Glazes are used as flavorings in meat, fish, vegetable preparations◦ Meat Glaze – Glace de viande◦ Chicken Glaze – Glace de volaille◦ Fish Glaze – Glace de poisson

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Reductions and Glazes

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A commercially-produced product Available in a powdered, paste, or cube

form Considered inferior to a well-made stock Possibly can save labor cost

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Convenience Bases

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Thank you

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