FSHE 110
Module 02: Stocks
Lecture Notes
Stocks
Four Classifications of Stocks
• BEEF • VEAL
• CHICKEN • FISH
NOTE: Vegetable stock is quickly gaining popularity and may an addition to the list of classifications one day.
FOND FOND BLANC
French word for stock White Stock
FOND BRUN FOND MAIGRE
Brown Stock Vegetable Stock
FUMET
Stock in which the main flavoring ingredient is allowed to simmer with wine and fresh aromatics.
Fish fumet is most common.
REMOUILLAGE
Second wetting or extraction from bones and other elements.
Fremir
To tremble, describes the action of the bubbles as stock cooks
DEPOUILLER
French verb, "literally to skin", describes the skimming process
CLARIFICATION
Use of protein with liquid to remove impurities and cloudiness
GLAZES/GLACES
Highly reduced stock
JELLIES
Highly clarified and concentrated forms of stock.
AROMATICS
A food, usually an herb, spice or vegetable which is added to a preparation primarily to enhance its aroma and flavor.
SACHET d' ESPICES "Bag of Spices"
Aromatic ingredients, encased in cheesecloth, used to flavor stocks & other liquids.
STANDARD SACHET
parsley stems, dried thyme, bay leaf and cracked peppercorns
BOUQUET GARNI
A bundle of fresh herbs & vegetables tied with a string into a bundle.
Used to flavor stocks, braises, soups, sauces & other preparations.
STANDARD BOUQUET
bay leaf, parsley, thyme, celery, carrots, etc.
OIGNON PIQUE
French meaning for "pricked onion."
A peeled, halved onion either raw or seared on flat top or in skillet.
Used to enhance the color and flavor of stocks, consommés and sauces.
STOCKS
Liquid in which meat, fish, vegetables are simmered.
Basis for soup, sauce, gravy and stew.
If improperly made, the final product will be inferior.
Fond
French for stock
Comes from the word foundation, base for much of cooking
Fond Blanc White stock
Fond Brun Brown Stock
Fond Maigre Vegetable or Neutral
NOTE:
Classifications refer to contents & method, not necessarily to color.
NOTE:
For all practical purposes, stock & fond have the same meaning.
White Stock: - made w/ white meat or beef, veal bones, chicken carcass and aromatic vegetables
- bones/meat put in cold liquid and slowly brought to boil
- mirepoix (flavoring base of diced vegetables) sweated in a suitable fat and added to liquid before it develops any color.
- mixture is simmered to finish cooking
Brown Stock:
- made with beef, veal, and poultry
- bones roasted until golden brown in color, not burnt
- mirepoix added top bones when 3/4 roasted.; tomato may also be added at this time.
- when bones & mirepoix golden, cold liquid is added , brought to boil slowly & turn to simmer to finish cooking.
Vegetable Stock:
- neutral in color and flavor, composed of vegetables & aromatic herbs sautéed gently in butter, then cooked in liquid.
Court Bouillon:
- not actually a stock preparation but used in a similar manner
- flavorful poaching liquid used for fish & shellfish
- made up of 3 items: aromatics, salt & liquid
COLD WATER
- prevents sealing of product, allows for flavor extraction
HIGH QUALITY
- clear, clean appearance
WASH MEAT & BONES
SKIM STOCKS
CLARIFICATION
use of protein with liquid to remove impurities and cloudiness
• use of albumin, protein complex found in muscles, blood. milk, egg white and many vegetable tissues.
• soluble in cold water
• coagulates when exposed to heat (forms a mass)
• slower the application to heat the better for removal of impurities.
• as proteins coagulate, as they attract particles in the liquid, action similar to that of a magnet.
Fumet
Stock in which the main flavoring ingredient is allowed to simmer with wine and fresh aromatics; fish fumet is most common
Remouillage
Second wetting or extraction from bones and other elements. Yields a weak stock but richer than water.
Usually used for making a new stock.
RATIOS:
Beef, Veal, Chicken
8 # Bones + 6 Quarts Water + 1# Mirepoix + 1 Sachet/Bouquet Garni
White Beef Stock 8-10 hours
Brown Veal/Beef 6-8 hours
White Poultry 4-6 hours
NOTE: For brown stock add 6 oz tomato product
Fish Stock or Fumet
11# Bones + 5 qts + 26 oz Mirepoix + 1 Sachet/Bouquet. Garni
Fish 30-60 minutes
Sachet d' Epices: "Bag of spices"
Aromatic ingredients, encased in cheesecloth, used to flavor stocks & other liquids.
Bouquet Garni:
A bundle of fresh herbs & vegetables tied with a string into a bundle. Used to flavor stocks, braises, soups, sauces, and other preparations.
Oignon Pique':
French meaning "pricked onion" A peeled, halved onion either raw or seared on flat top or in a skillet. Used to enhance the color and flavor of stocks, consommés and sauces.
General Aromatics in Stock Making:
parsley stems, thyme, bay leaf, peppercorns
Cooking Times (guideline)
Beef 6-8 hours ++
Veal 6-8 hours ++
Chicken 3-4 hours ++
Fish 30-60 minutes
STOCK MAKING GUIDELINES
• White Stocks
A. Bones must be cut into small manageable pieces.
B. Rinse bones in cold water.
C. Cover with cold water & bring to boil.
Continue to steps D & E or directly onto step F.
*D. Optional to drain and rinse bones.
*E. If bones are drained and rinsed, place bones into clean pot, cover with cold water.
F. Bring to boil, reduce heat to slow simmer.
G. Add mirepoix & sachet the final stages of cooking.
H. Do not let water level fall below the bones, adjust accordingly and continue skimming to remove impurities during cooking process.
I. Strain through a china cap & double cheesecloth
J. Vent & cool stock in metal container (not plastic)
utilizing an ice bath
K. Store cooled stock in plastic, cover, label
L. Normal shelf-life of stock is approximately one week at a constant of 30-40˚ F or frozen for several months.
• Brown Stocks
A. Bones must be cut into small manageable pieces.
B. Rinse bones in cold water & drain well.
C. DON'T BLANCH BONES, instead rub the bones with a small amount of vegetable oil place and place into roasting pan, single layer, do not stack or shingle bones, roast till golden brown.
Roasting temperatures are as follows:
Beef/Veal 450-475 degrees
Poultry 350-375 degrees
Roasting times will vary from 3/4 to 1 1/2 hours
E. Remove bones from pan, drain off excess fat, reserve roasting pan & dripping for Step H, now add bones to stock pot, cover bones with cold water, bring to boil, reduce heat to slow simmer
F. Skim impurities from surface throughout the cooking process.
G. Don't allow water to drop below the level of the bones, adjust accordingly.
H. Drain off excess fat from roasting pan, begin to sauté mirepoix in stages; first the onions, second carrots and thirdly the celery.
The goal is to extract sugars and caramelize vegetables, enhancing the color and flavor of the final product.
I. Incorporate tomato product with vegetables in roasting pan and cook till au sec, reserve and add to stock along with sachet during final 3-4 hours of cooking.
J. Strain stock through china cap and cheesecloth.
K. Vent, cool, and store as listed under white stock.