STOCK METHODOLOGIES

BROWN STOCK 1. MEP, preheat oven (around 400 depending on bone size- larger =lower temp) 2. condition roasting pan - preheat it in the oven - encourages even browning and helps keep the oven temp up a. add oil b. add bones 3. once roasted, put bones in pot, cover with cold water plus 4 inches a. simmer to around 205 - then reduce to 185 to keep it under a boil - boiling can make a cloudy stock 4. caramelize the vegetables - in the roasting pan where the bones roasted - try not to use stove top because it tends to roast unevenly - use oven if time allows 5. pince tomato (cooking tomato paste until it becomes fragrant and changes color) balances sugar and acidity and balances flavor profile 6. deglaze pan to remove fond a. deglaze - add a liquid to a pan where something has roasted in order to remove food that is sticking to the pan i. can be water or stock or liquid from the bones in the pot ii. most often is dry red wine iii. put the liquid in the pan, let it cook down some b. fond - the food that sticks to the pan - often the most flavorful, because its the most concentrated and heavily caramelized 7. add 4-6 to stock pot - timing is huge here a. usually added during the last 2 hours of cooking b. most stocks should cook at least 12 hours - but often cannot because of health regulations or kitchen availability 8. during last hour of cooking, add aromatics bundle - most fragile of flavoring, so you dont want to over cook it ***Depouillaging the whole time the stock is cooking - reduces the opportunity for the fat and impurities to reincorporate into the liquid - skimming fat and impurities off the surface of the stock - looks like froth/foam 9. when time is appropriate - strain, cool and store a. use spigot or a ladle to strain b. straining container determined by cooling time restraints - metal will help dissipate heat but you cannot use it for storage c. dont add a lid until it hits 40F WHITE STOCK 1. MEP - blanch bones - intention is to remove excess impurities and fat a. can also get rid of gelatin and collagen 2. bones into pot + cold water plus 4 inches - bring to high simmer (205), maintain gentle simmer (185) 3. add vegetables - can be added sooner than in a brown stock

4. add sachet in last hour 5. strain, cool, store VEGETABLE STOCK - uses a mirepoix/vegetable trim - all the extra odds and ends from choped vegetables for other menu items can be used to create a stock - mushroom/leeks to help with clarification - mushroom act like sponge for impurities - leeks have a clarifying agent - the method is based on what the stock will be used for - vegetable stock helps make foundation for food with the widest appeal (in sauces and on pizza etc) - its cheap, vegetarian and kosher aka wide appeal FISH STOCK- used in heavier items where the flavor of the base is not so important - similar to a white stock - uses fish bones, a mirepoix and a gentle simmer technique - differences - can sweat some ingredients first - gently cook vegetables in butter without browning - try to pick bones from leaner, subtle fish - keeps oily fish flavor out of stock