14.1 Stocks 14.2 Sauces 14.3 SoupsKey Concepts + Identifying basic ingredients + Identifying types of stocks, + Preparing and storing stocks + Using stocks Vocabulary ‘+ brown stock + double-strength glaze stock « fish fumet * fonds de cuisine * neutral stock » shelifish stock * stock * stock base + vegetable stock + white stock Basic Ingredients for Astock is a flavorful liquid used yi = Stocks ily to prepare soups, sauces, stews, and braises. The quality of a stock plays a major role in the quality of the soups and sauces you make with thht sf tant part of classic French cooking tht (FAHIN duh kwee-ZBEN), which "fs i Stocks are produced by sim of ingredients: * Bones, shells, or vegetables * Mirepoix (and, often, additiofal * Spices and herbs © Aliquid (typically water) Bones, Shells, or Vegetable: determines its flavor, color, and b] ingredients: * Beef and Veal Bones. Use Hon¢: them to give the stock a riche flh * Poultry Bones. Use necks, win; * Fish Bones. Use bones from|fo fish. © Shellfish Shells. Use lobstci * Vegetables. Use a combinatjon| flavor. Avoid starchy vegetables the stock from becoming cloifdy. such as beets. ick. In fact, stocks are such an impor- ley are known as fonds de cuisine ites as “foundations of cooking” together the following basic types omatic ingredients) The major ingredient in any stock stock will use one of these major with some meat still clinging to Qn ips, backs, or a cut-up chicken. inder, sole, or any other lean white Ip, oF crayfish shells, vegetables for a rich, balanced tatoes or hard squash) to keep Iso avoid vegetables that “bleed” Source: Mania Gaebteola Chapter IM Stocks, Sauces, and Soups\ Chef's Tip a | Replace cold wacer in a stock recipe with cold stock. This creates a stock with richer taste, deeper IB) color, and more body. FIGURE 14-1 Basic Ingredients for Stock Ingredients for a chicken stock APPLYING CONCEPTS Js this a white stock ora brown stack? Sure: Clary state of Ani Unit 3 Culinary Applications Mirepoix Remember from Sectioy} 6.3 that most stocks include a mire- poix. Remember from Chapter 6 that}a cbmbination of onions, carrots, and celery is a standard mirepoix. A mieppix in which parsnips replace the carrots (and often leeks replace somg of the onions) is called a white mire- poizr. Some stock recipes call for addition aromatic ingredients such as dry white wine, mushrooms, leeks, garl ato paste, or even ham. Different types of stocks will call for different} mifepoix and different combinations of aromatic ingredients. Ss Spices and Herbs Dried spices fuch as whole peppercorns give stocks a pungent aroma. Fresh or dried juch as bay leaf, thyme, or parsley stems also provide aroma to stocks, {ndividual recipes will list the specific spices and herbs a stock reuires Ain iber to tie dried herbs and spices up into a sachet d’épices. Fresh herb arf tied into a bouquet garni, (Sachet dépices and bouquet garni are discupseql in Section 6.2.) Liquid Most stocks begin with cold water, never hot water. This prevents cloudiness. It also allows the flavor jnd nutrients to be gently and evenly extracted as the liquid moves from cpldto the beginning of simmering. [[Aietitas nase our frp etn nntonseesinsct? Types of Stock A stock is named for its major in; i¢nt (and in the case of brown and white stocks, how that major ingt ‘len is prepared). There are five basic types of stock: + A brown stock is made fron| bohes that are roasted until they have a deep reddish-brown cblo} Using roasted bones causes the stock to have a dark brown cplof and a fuller “roasted meat” fla- vor. Brown veal stock, madk roasted veal bones, is the most common type of brown stock. z + A white stock is made from}anqoasted bones. Some chefs blanch, the bones by simmering th fia |water before starting to make the stock. White beef stock is sofnet}mes called neutral stock be- cause it has a mild, unassertive flavor. + A fish fumet (foo-MAY) is: oil until they turn opaque (1 ter, mirepoix, spices, and hi ‘+ Ashellfish stock is made frpm}shellfish shells that are sautéed ina little oil until they turn aldegp vivid red before adding water, mirepoix, spices, and herbs. it by cooking fish bones in alittle own as sweating) before adding wa- 3 A vegetable stock contains} sliced before simmering. riety of vegetables that are cut or‘There are, however, three keys to © Keep the stock at a gentle sin} © Skim any foam or froth. © Simmer long enough for a full flav Preparing Bones Purchase Hel Pieces about 3 inches long are bpst. stock. White and brown stocks car b For lamb, venison, or pork bones} u bones. For turkey, pheasant, or duck bones. Stock Description Ingredients for 1 Gallon of Stock Roasted mest fev dbep each-brown boasted bones (meat or pouty “Ib mitepoix 406 0 tomato paste 1 sachet spices Batoold water Wit stock Mid ever, almost las when hot Sib urroused banse Bert pouy. or aA 1 mitepoix Gatold water Fishfumet Fish evo, ight cob, apstucentbut not 11 1b fahbones west) perfectly cer 1a write miepoix 1 bowsuet ger took weter Shelfish stock Seafood fave, echo geod colar TT sho jobeiar ivi, ov oT 1 sechet ices Sateotd water Vegetable stock Vas scoring tegptnbesselctea Sib combined vegetables 1 Momtepox 1 sachet ences Batoold water ef etton: What are the file basic types of stock? Preparing and Stor np Stocks As with most culinary efforts, mugh qf the work of making a good stock is preparing the ingredients properlyfand choosing the right equipment to use. 5 when simmering a stock: veal bones cut. into short lengths. this releases more flavor into the ade from other types of bones. the same simmering time as veal nes, use the same time as chicken Chapter I Stocks, Sauces, and SoupsFIGURE 14-2 Sweating Fish Bones Cook bones and mirepoix until thoy soften and begin to raloase DRAWING CONCLUSIONS syav sweat the bones fst, ft ype of stock aeyou mating? Sox Cary se fica roune 4 Cutting Mirepoix Cut the mirepoix into a shape that best suits the stock’s total simmering time. RECOGNIZING PATTERNS ity ight. mip boot very fine? Seuce Cray ian tree ‘The following addition tant part in developing th + Browning Bones. Pla‘ roast at 375°F or higher turns a deep brown. Re fat. Dissolve any drippi pan in a little water an + Blanching Bones. Thi keep the color of a stoc ina large pot with eno hes, Bring the wat rinse the bones. + Sweating Bones. The sweating the bones remember from Sectiot is to gently cook the fis they soften and begin to releas the bones becomes opaque. Yc as smothering, because the li the pot and add the liquid and ¢ Preparing Mirepoix Choos to the type of stock you ar carrots, and celery) sed for bri leeks, celery, and parsnips) omi in color. Sut the mirepoix into a size and ing time. For stocks that cook for a} prpparation steps also play an impor- e hes} color and flavor. “tht bones in a hot roasting pan and inti} the meat clinging to the bones. :njovg the bones and pour off the extra nis that accumulate in the roasting i {heh add them back to the stock, : purpose of blanching bones is to \vely pale or clear, Place the bones h cid water to cover them by about toa simmer. Immediately drain and lavpr of a fish fumet is intensified by ml amount of fat. Sweating, as you 1, involves moderate heat. The goal bohes along with the mirepoix until thpir moisture. The flesh clinging to ot| may also hear this step referred to ton the pot. Leave the bones in \gredients. he Ingredients for your mirepoix ac- naking, A standard mirepoix (onions, n btocks. A white mirepoix (onions, the Farrots to keep white stocks pale ¥e that best suits your stock's cook- pre|than 1 hour, cut the mirepoix into a medium or large dice} For stocks that simmer less than Lhour, cut the mit 01 into a small dice or thin slices. Preparing a oe d’Epices or a Bouquet Garni Wrap the i piece of cheeseclo a bundle with stri bouquet garni into reqients fora sachet d'épices in a small {d tie the cheesecloth securely into Ghther together the ingredients for a ‘albuhdle, wrap the bundle once or twice with string, and theb tid the string securely. Choosing Equi for preparing aster they are wide. Thi stock. The stockp: the liquid with at the bottom of the For very large q asteamjacketed CAO Unit 3 Culinary Applications mfent The main piece of equipment is stockpot. Stockpots are taller than {helps them concentrate flavors in the shuld hold all of the ingredients and inches of space at the top. i dnd choose one with a flat surface. tities of stock, restaurants often use tld, Restaurants often use a stockpot eck