Stocks, Sauces & Soups. Stocks Are the seasoned liquids that form the foundation of sauces and...
Transcript of Stocks, Sauces & Soups. Stocks Are the seasoned liquids that form the foundation of sauces and...
Nourishing Element
• Most important element• Fresh bones (beef, lamb, chicken, fish, veal or
game)• Meat trimmings• Fish trimmings for fish stock• Vegetables for vegetable stock
Mirepoix (meer-PWA)
• Mix of coarsely chopped vegetables that add flavor, nutrients and color
• Usually include 2 parts onion, 1 part celery and 1 part carrot
Bouquet garni
• Combination of fresh herbs and vegetables• May include: carrots, leeks, celery, thyme, and
parsley stems bundled with butcher twine• It is removed before stock is used
Liquid
• Almost always water• Always begin with cold water as it brings out
the maximum flavor and prevents stock from becoming cloudy
Stock types
• White- nourishing element is simmered• Brown- nourishing element is roasted• Fish- lean fish or shellfish• Vegetable- no meat products are used
Stock Vocabulary
• Glaze- a stock that is reduced and concentrated, resulting in a flavorful, thick, and syrupy liquid
• Reduction- the process of evaporating part of the stock’s water through simmering or boiling
• Base- a powdered or concentrated form of a stock (boullion cubes or paste)
Sauces
• Most sauces are flavored, thickened liquids• They are formed by adding seasonings,
flavorings, and a thickening agent• Thickening agent- an ingredient typically a
starch, that adds body to the sauce
Sauces- Thickening agents
• The difference between a stock and a sauce is that a sauce must be thickened
• Most thickening agents are forms of starch• Gelatinization- a process where starch
granules absorb moisture when placed in a liquid
Quality sauces have:
• No lumps• A flavor that is not floury or pasty• Sticks to the back of the spoon• Will not break apart when it cools down
Bechamel-cream or white sauce (roux)
Made from milk and white rouxRoux- (roo) a thickener made of equl parts
cooked flour and a fat, such as clarified butter, oil, or shortening. To make a roux, the fat is heated in a pan, and the flour is added. Stir until fully blended.
Veloute- light colored stock, light colored roux (blond sauce)
• In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken or fish stock, and salt and pepper for seasoning.
Other Sauces
• Salsa- raw vegetables, fruits, spices and onion
• Relishes- may be cooked, pickled or brined
• Gravy- meat juices combined with cream/milk/or water
• Compound butters- herbs added to butters
• Independent sauces- BBQ
How to choose the right sauce?
Ask:• What will be the style of service? Plated or
self-serve?• How is the main ingredient of the dish being cooked? Bold sauces are best for roasted
meats, while lighter sauces are best for white meats
• How does the sauce’s flavor work with the dish’s flavor?
Soups
Two basic kinds –• Clear – flavored stocks, broths, and
consomme’s. Ex: chicken noodle, vegetable• Thick – cream soups and puree’ soups such as
bisques, chowders, lentil, split pea
How to Prepare Soups
• Most are cooked at a gentle simmer with occasional stirring.
• Chopped fresh herbs, lemon juice, or hot pepper sauce can brighten flavor. Add at the end of cooking time.
• Overcooked soups have soft/mushy vegetables, little flavor
Preparing Thick Soups
Cream soups are thickened with an added starch, such as roux.
Never boil – milk fats will scorch & break down.
Puree soups are thickened by the starch found in main ingredient such as potatoes, and should be thick but pourable.
• Bisques are cream soups made from stock flavored with shellfish shells.
• Chowders are cream soups • thickened with a roux and • have bite size pieces of • vegetables & /or meat.