y1.u6.1 preparing stocks. objectives identify types of stock identify types of stock describe...
TRANSCRIPT
Objectives
Identify types of stock Describe essential parts of stock Prepare bones and ingredients for various
stocks Properly cool stocks Degrease stocks
Key Terms
Aromatics Glace (glahass)
Bouillon (boo-YON) Mirepoix (meer-PWAH)
Bouquet garni (boo-KAY gahr-NEE)
Remouillage (RAY-moo-LAJ)
Brown Stock Sachet d’épices (sah-SHAY day-PEESE)
Court Bouillon (cort boo-YAN) Stock
Degrease Sweat
Fumet (foo-MAY) White stock
Definition
A stock is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients Usually not used by themselvesMost cost effective way to use vegetable,
meat, and fish trimmings
Essential Parts of Stock
BonesYounger has a higher percentage of
connective tissue and cartilage Connective tissue has collagen (protein)
which converts to gelatinBack, neck, shank3-4”
Essential Parts of Stock
BonesCartilage: (gristle), a tough elastic,
whitish connective tissue that gives structure to the body
Collagen: protein found in most connective tissue, dissolves when cooked with moisture
Essential Parts of Stock
BonesGelatin: tasteless and odorless mixture
of proteins (especially collagen) extracted from boiling bones, connective tissue and other animal parts, forms jelly like substance used as a thickener and stabilizer
Essential Parts of Stock
BonesChicken bones- back and neckFish bones (not fatty) should be
sweated to release flavor quicklySweated- cooked in a small amount
of fat until release moisture.
Essential Parts of Stock Preparing bones
Blanching: rids bones of some of the impurities that can cause cloudiness. Start with cold water, bring to boil, skim off floating waste or scum
Brown: 400°F. oven, about 1 hour, even dark brown
Sweating: small amount of fat, low heat, until softened and release moisture. Helps release flavor
Essential Parts of Stock
AromaticsBouquet garni: French for bag of herbs,
bundle of fresh herbs, leek, parsley, thyme, pepper, bay leaf tied together
Sachet d’ épices: similar, but actually in a bag
Types of Stock
White StockChicken, veal, beef bones, water,
vegetable, aromaticsStock remains relatively colorless
Types of Stock
Brown StockChicken, veal, beef, game bones, water,
vegetable, aromaticsCaramelized (browned) before being
simmeredStock has a rich, dark color
Types of Stock
Fish stock / Fumet Sweeted fish bones, crustacean shells,
vegetable, water, aromaticsStock remains relatively colorless
Fumet: wine and lemon juice are added
Types of Stock
VegetableVegetable, water, aromatics
Stock remains relatively colorlessVegetarian, healthful
Types of Stock
Court Bouillon (short broth)Not actually a stockVegetables and aromatics, water, acidic
liquid such as vinegar or lemon juiceUse to poach fish or vegetables
Types of Stock
Glace Concentrated reduction of
stock 12-15 : 1
Remouillage (re-wetting) Re-simmer Instead of water
Process
Start stock in cold water Simmer stock gently Skim stock frequently Strain stock carefully Cool stock quickly Store stock properly Degrease the stock
Safety/Storage
Cool quickly, ice, ice paddle, smaller pans Shelf life
Refrigerated 4 daysFrozen 3 months