Stocks

LIQUID FROM THE STOCK POT

NSKkumars recipe file

1

WHAT IS A STOCK? WHY ARE THEY KNOWN AS ‘FOND

DE CUISINE’? INGREDIENTS THAT GO IN A

STOCK DIFFERENT TYPES OF STOCKS USES OF STOCKS GUIDELINES FOR STOCK

PRODUCTION


2

Stock is a liquid containing some of the soluble nutrients and flavor of the food in which are extracted by prolonged and gentle simmering (except for the fish stock which takes only 20 minutes of simmering).

Stock is the basic ingredient of making good soups, sauces, gravies etc. stocks are the foundations of many important kitchen preparation. So greater care should be taken in their preparation and storage.


3

Stock liquor has the base of water into which flavors from selected bones and vegetables are extracted by gentle simmering. Other flavors are infused into the stock in the form of bouquet garni. Once cooking time is finished the resultant liquor is termed as STOCK.


4

Use fresh ingredients as far as possible to retain the maximum flavors, longer life for the stock and to avoid unpleasant flavor.

Scrape the bones to remove all the fat. This reduces the grease content.


5

The bones before used should be blanched in hot water to remove blood stains, to whiten them and to remove the impurities. This is mainly done in making of white stock.

Chop the bones for fuller extraction of flavor.

Place the ingredients in cold water allow to boil and then simmer for white stock.

Use clean equipments to prevent food spoilage from bacteria and dirt.


6

In brown stock the bones need to be roasted or fried to a good brown color. The vegetables are cut into larger mirepoix and fried for color.

On boiling skim, degrease and simmer the stock. This practice prevent the stock from going cloudy.

Scum should be removed otherwise it will boil into the stock and spoil the color and flavor of the stock.


7

Fat should be skimmed otherwise it will taste grease.

Stocks should always simmer gently, for if it is allowed to boil quickly it will evaporate and go cloudy.

Stock pot should never be covered with a lid.


8

Never allow the stock to go off the simmering point or in hot weather there is a danger of its going sour.

Seasonings mainly salt should never be added to the stock while making.

If stocks to be kept, strain, reboil, cool quickly and place it in a refrigerator covered.


9

Avoid using coloring vegetables in making of white stocks.

Stock essence is the resultant of stock reduced by half to a more concentrated form.

A stock glaze describes the essence further reduced to a gelatinous consistency, also called as GLACE DE FOND.


10

BONES 2 KG. WATER 4 LIT. VEGETABLES ½ KG. BOUQUET GARNI 1. ( thyme, bay leaf,

parsley, peppercorns).

VEGETABLES50% ONION25% CARROT25% CELERY


11

STOCKS __________WHITE STOCK｜￬￬￬

BROWN STOCKS WHITE BEEF STOCK￬￬￬￬

BROWN BEEF WHITE VEAL STOCK￬￬￬￬

BROWN MUTTON WHITE CHICKEN STOCK￬￬￬￬

BROWN VEAL WHITE VEGETABLE STOCK￬￬￬￬

BROWN CHICKEN FISH STOCK￬￬

BROWN GAME


12

FOND BLANC FOND DE MARMITE – WHITE BEEF STOCK FOND BLANC DE MOUTON – W.. MUTTON FOND BLANC DE VEAU – W..VEAL STOCK FOND BLANC DE VOLAILLE – W..CHICKEN FOND BLANC DE LEGUMES – W.. VEG.STOCK FOND BLANC DE POISSON – W.. FISH STOCK


13

FOND BRUN ESTOUFFADE – BROWN BEEF STOCK FOND BRUN DE MOUTON – B. MUTTON FOND BRUN DE VEAU – B..VEAL STOCK FOND BRUN DE VOLAILLE – B.. CHICKEN FOND BRUN DE GIBIER – B..GAME STOCK FOND BRUN DE LEGUMES – B.. VEG..STOCK


14

CHINOIS


15


16


17


18

Matignon Matignon is a combination of minced

vegetables, usually onion (and/or leek), celery, and carrot, with a sprig of thyme and half a bay leaf, sautéed in butter over a low flame until sof tened and translucent ("melted" but not browned), seasoned to taste with a pinch of salt and a pinch of sugar


19

Cour t bouillon Cour t Bouil lon (pronounced "coor boo-

YONE") is a f lavor ful, aromatic l iquid used for poaching f ish and shellf ish. The simplest cour t bouil lon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water, half milk , vinegar and mirepoix vegetables.The cour t bouil lon recipe uses a mix of aromatics, spices and acid, which wil l give the best results when poaching most kinds of f ish and shellf ish.


20

The name Court bouillon is a French name which literally means – ‘short broth” and is often prepared as the cooking liquid for fish or vegetables.

The basic components of a court bouillon include aromatic vegetables and herbs, an acid such as vinegar, whiter wine or lemon juice and water.

A court bouillon is usually used as liquid for poaching or stewing fish and other meat items.


21

Mirepoix MirepoixMirepoix is a combination

of onions, carrots, celery, and sometimes other vegetables. Often, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery ends) are used. The use of these parts is highly dependent upon the chef, as many do not appreciate the flavours that these portions impart.


22

Blanching Done to bones for reasons like

To remove the impurities To remove the blood stains To remove the fat content To whiten them.


23

A cooking method gentler than boil ing, simmering refers to cooking food in l iquid (or cooking just the l iquid itself) at a temperature slightly below the boil ing point―around 180 to 190 degrees.

I t requires careful regulation of the temperature so that the sur face of the l iquid shimmers with a bubble coming up every few seconds.

Simmering cooks food gently and slowly. Delicate foods such as f ish are poached at or below a simmer to prevent them from breaking apar t. Meats that are simmered remain moist and fork-tender, while boiled meats are of ten dry and tough because the heat of boil ing l iquid can cause their proteins to toughen.

Stocks are simmered so the fat and proteins released by any cooking meat or bones f loat to the top, where they can be skimmed of f instead of being churned back in, which can make the stock cloudy and greasy.


24

The scum is denatured protein, mostly comprising the same proteins that make up egg whites. It is harmless and f lavorless, but visually unappealing. Eventually, the foam wil l break up into microscopic par t icles and disperse into your stock, leaving it grayish and cloudy. The more vigorously your stock bubbles, the faster this process wil l occur.

If the grayness or cloudiness bothers you but skimming is not an option for some reason, you can always remove the micro-par t iculates later through the clarif ication process used to make consomme.


25

The dif ference between broth and stock is one of both cultural and colloquial terminology but cer tain definit ions prevail . Stock is the thin l iquid produced by simmering raw ingredients: solids are removed, leaving a thin, highly f lavoured l iquid. This yields classic stock as made from beef, veal, chicken, f ish and vegetables.

Broth dif fers in that it is a basic soup where the sol id pieces of f lavouring meat or f ish, along with some vegetables, remain. It is of ten made more substantial by adding starches such as rice, barley or pulses.

Tradit ionally, broth contained some form of meat or f ish; however, nowadays it is acceptable to refer to a strict ly vegetable soup as a broth.


26

Remouillage is a stock made from bones that have already been used those used for jus lie. The second stock is less strong and is usually reduced to make a glace.

Remouillage may also replace water in the making of a stock.


27


28

Stocks

Food

Transcript of Stocks