STOCK

WHAT IS STOCK? WHAT FOR?

• Stock is a clear and unthicken liquid, flavored with

soluble substance, that extracted from the bones of
meat/poultry/fish along with the vegetables (mirepoix),
seasoning and water
• It is use for flavoring and as a foundations for sauces,
soups, stews, gravies, etc.
 QUALITY

• Color: based on main ingredients

• Clarity: poultry and meat bones will produce very clear
stock, fish and vegetables will produce semi-clear stock.
• Flavor and aroma: fresh, flavorful, balanced, based on main
ingredients
• Body: when cold should be gelatinous.
 Fault in stock production

1. Stock cloudy
• Incorrect ingredients, poorly prepared
• Incorrect cooking
• Stock not skimmed
• Old stock
 Fault in stock production

2. Stock lack of flavor

• Incorrect ratio of ingredients to liquid
• Cooking time too short
 Stock Ingredients

Bones
• Beef, veal, chicken, fish
• Lamb, turkey, game, ham
Mirepoix
• Composition 50% onion, 25% carrot and 25% celery
 Stock Ingredients

• Seasonings
• Peppercorns, bay leaf, thyme, parsley stems, etc.
• Optional garlic, ginger,etc

DON’T ADD SALT !!!

 BONES

Major ingredients
• Most the flavor and body of the stocks is derived from the
bones
 BONES
Two basic facts of bones:
• Connective tissue (collagen): when the break down they will
form gelatin. It will give body to stock.
• Cartilage: is the best source of gelatin in bones. Younger
animal will have more cartilage in their skeleton.
• Knuckle bones on the joints of major bones, are valued in
stocks making, neck and shank bones are also used a
great deal
 BONES

Ribs (50%)
Flavor
Bones
Knuckle 50%
Body
 Meat

• Meat rarely used in stock

• Because it have a high cost
• Occasionally a broth is produced as a result of
simmering meat / poultry
• Broth can be use for stock also
 Mirepoix
• Aromatic vegetables are the second most important contributors of
flavor to stocks
• It is a basic flavoring preparation that is used in all areas of cooking
• White mirepoix made without carrot, happen when we need to keep
the stocks colorless as possible
• A good idea if add in leek. They will give an excellent flavor.
 Seasonings and Spices

• Herbs and spices should be used lightly

• Never dominate the flavor in stock
• Ex: thyme, bay leaf, peppercorns, parsley stem, cloves,
garlic, etc.
 Seasonings and Spices
• Bouquet garni / spice sachet • It is made from:
is usually use in stock • 1 spring of thyme
• Made from fresh herbs, • ¾ parsley stem
spices and vegetables • 1 bay leaf
• Add about 45 minutes to an • ½ tsp black peppercorn (crack)
hour left to simmer • 2 / 3 garlic cloves
• 2 / 3 leek leaves
 Principle in producing stock
1. Start from cold water
2. Boil the stock
3. Simmer the stock gently
4. Skim the stock frequently
5. Strain the stock carefully using chinois/ china cap
6. Cool the stock quickly
7. Store the stock properly. Frozen in cubes /quart containers, label and
date
 Cooling and Handling Stock
• Two stage cooling method is recommended for keeping stock
out of the temperature of danger zone
• First, cool the stock from 60ºC – 21ºC in 2 hour
• Second reduce from 21ºC – 5ºC in 4 hour
• So total should reach ≤5ºC in 6 hour
• But the best to reach is in 4 hour
Blast in Chiller
Thank You