LESSON 7

STOCKS, SAUCES, AND SOUPS

 STOCK

 Refers to the liquid extracted from simmering

meat bones, seafood or vegetables.
 It serves as a base in preparing sauces and soups
and a variety of a main dishes.
PRINCIPLES OF PREPARING STOCKS
 Cover the stock ingridients with cold water. Cold water can dissolve
impurities.
 Simmer the stock gently. Boiling can mix the fats and impurities with
the liquid.
 Skim or remove the impurities as often as necessary. Skimming
prevents the liquid from becoming cloudy.
 Strain the stock. Use several layers of cheesecloth in straining the
soup into a large metal container.
 Cool the stock
a. Cool the stock quickly in a sink with water.
b. Stir the stock frequently to cool it evenly.
PRINCIPLES OF PREPARING STOCKS

 Remove grease from the stock

a. Pour the cool stock into freezer bags about 2 c. per bag.
b. Put on a cookie sheet.
 Freeze. Once frozen, stack them up properly to have a fresh stock
when needed.
CLASSIFICATION OF STOCK

A. White Stock
1. Chicken stock
2. Has light golden color, is clear, and mild in flavor
3. Used as a base in soups and a substitute for water
4. Prepared from chicken bones
5. Less gelatin content compared to brown stock
WHITE STOCK OR CHICKEN STOCK

Ingridients:
18 c. water
2 k. chicken soup bones without skin
2 onions, quarted
2 carrots, chopped
3 celery stalks, cut into pieces
3 stalks leeks, cut into pieces
For the sachet d’ espices
3 pcs. Bay leaf
5 pcs. Parsley springs, chopped
1 T. thyme leaf, diced
2 T. peppercorns
PROCEDURES:
1.Wash the soup bones thoroughly.
2. Put the bones in a stock pot.
3. Add enough cold water to completely cover the bones.
4. Let boil.
5. Drainand rinse the bones.
6. Put back the blanched bones in the pot and cover with fresh cold
water.
7. Let boil.
8. Lower the heat to simmer.
9. Remove the scum.
10. Add the onion, chopped carrots, celery stalks and leeks (also called mirepoix)
to the pot and a sachet d’ espices.
11. Tie the sachet string to the stock pot handle to facilitate the retrieval.
12. Continue to simmer the stock and skim impurities.
13. Add more water if the level of water is low. There should be enough water to
cover the chicken bones.
14. After 3 to 5 hours, remove the pot from the heat.
15. Strain the stock through a strainer lined with a few layers of cheesecloth.
16. Cool the stock using an ice bath if necessary. Put in individual freezer bags, 2
c. each.
17. Use when needed.
18. Recommended for chicken dishes.
CLASSIFICATION OF STOCKS
B. Brown Stock
1. Made with beef bones.
2. Knuckle or shank bones are preferred to be used because of the high
collagen content producing a gelatin look.
3. The deep, rich dark brown color of the stock is due to roasting the bones
before making the soup.
4. The color and flavor of the stock is due to the caramelization.
5. Requires the proper type of bones, precise browning of the bones, and 8
to 10 hours cooking time.
6. Used for gravies, stews.
7. User as a base in preparing demi-glace espagnole(eh-span-yole) and in
preparing other advanced sauces.
BROWN STOCK
Ingridients:
1 ½ k. knuckles
1 k. beef ribs
3 T. tomato paste
3 onions, quartered
3 celery stalks, cut into pieces
3 carrots, chopped
5 cloves garlic, minced
6 sprigs parsley, chopped
4 springs thyme
3 bay leaves
1 T. whole black peppercorns
1 c. red wine
PROCEDURES:
1. Arrange knuckles and ribs on a large roasting pan.
2. Put oil.
3. Roast in an oven preheated at 204°C about 45 minutes.
4. Remove from oven.
5. Add tomato paste. Mix well.
6. Add vegetables, herbs, and spices
7. Returnto the oven and roast until vegetables are browned and tender,
and bones deeply browned for about 40 minutes.
8. Transfer bones, the knuckles, and vegetables to a large stockpot. Add
red wine.
9. Remove fat from the roasting pan. Add water and let boil for 3
minutes. Pour the liquid into the stockpot.
10. Add enough water to the stockpot to cover the bones and vegetables.
11. Let boil, then reduce heat to simmer, uncovered for 8 hours. Add
water as necessary to keep the bones and vegetables completely
submerged.
12. Pour stock through a strainer lined with cheesecloth. Discard solids.
13. The stock is dark brown.
14. Let cool in an ice water bath before transferring into airtight
containers.
15. Refrigerate at least 8 hours to allow the fat to accumulate on top.
16. Discard the fat before using or storing.
CLASSIFICATION OF STOCKS
C. Vegetable Stock
1. Used in soups with no meat.
2. Flavor enhancer in place of water.
3. Recommended in preparing vegetarian dishes.
4. Use of one or two vegetables tht complement the other dish is
preferred to using many vegetables.
5. Should be clear and light colored.
CLASSIFICATION OF STOCKS
D. Fish Stock
1. Made from bones of non-fatty (lean fish) and finely chopped mirepoix.
2. Cooking is done after 45 minutes.
3. Recommended in preparing seafood dishes as in preparing chowder.
4. Clear with a fish flavor.
5. Variation of the fish stock is a fumet which is a fish stock with white wine,
strongly flavored.
6. Should be cooked for 20 to 25 minutes only, not longer, to retain flavor.