Stocks/Sauces

What is a stock?

a flavorful liquid containing the soluble nutrients, vitamins and gelatins produced by the prolonged simmering of the bones from any animal, vegetable, fish or shellfish flavored with herbs spices vegetables and other liquids

What is an essence?

A stock reduced by half

What is a Glace?

any stock reduced until it coats the back of a spoon while still warm

> this condition is called sec

large and dense beef bones are cooked in stock for how long?

6-8 hours

medium large, dense lamb/pig bones are cooked in stock for how long?

5-7 hours

medium small, less dense chicken, rabbit, and duck are cooked in stock for how long?

4-6 hours

shellfish are cooked in stock for how long?

1 hour

fish are cooked in stock for how long?

20 minutes

Vegetables are cooked in stock for how long?

simmer 30 minutes, overnight infusion

Dos and Don’t of stock

u use cold water (hot water causes meat to release soluble proteins albumin)

u allow to boil (as meat and bones cook they prelease proteins and fats into liquid)

u store stock carefully. When stock is warm it is a perfect medium for bacteria.

u reheating stock, after straining then bring it to a quick boil to kill any possible bacteria that may be in the stock

Dos and Don’ts of stock

t use too much liquid. The higher the proportion of solid ingredients to liquid, the more flavor.

u move the contents of stock during the cooking process.

u over reduce. It can cause loss of delicate flavors and aromas (cooks the nutrients out)

u add the liaison (thickening agent) until the stock has been thoroughly degreased 

white roux

> 8-10 minutes

> pudding consistency

> used in the production of white sauce or Béchamel

• It is made with white liquid in the form of milk

blond roux

> 15-17 minutes

> sandy color, stiff

> It is used in the making of veloute sauce

• It is made using a blond liquid in the form of any white stock

brown roux

> 20-25 minutes

> nut brown color

> used in the making of Espagnol sauce

• used for many cooking methods and is made with a brown liquid in the form of brown stock

red roux

>adding tomato paste to a blond roux

• This is sometimes called a tomatoeed roux

> It is made using a blond liquid in the form of any white stock

cajun roux

> 25-30 minutes

> very carefully to a very dark brown, the flavor developed is highly flavored

• It is used for the production of gumbo and etouffee 

beurre manie

a raw roux/pellet size roux - added to sauces while boiling and whisked into it to thicken

espagnole

a basic brown sauce made by adding brown stock (estufade) to a brown roux with tomato paste

Demi Glaze

equal parts brown stock to espagnole and reducing by half

The Cartouche

is a parchment circle that is used to cover the surface of the sauce during cooking and cooling to prevent discoloration and skinning.

The Angel’s Share

is an extra addition of liquid that the recipe does not call for as the sauce initially boils so as to compensate for evaporation during cooking.

Beurre Fondu

melted butter, Parsley, lemon juice

• Roll on fish and then baked (salmon), and veggies (at risk of wilting green veggies)

Buerre Noir

Blackened butter, lemon and parsley

• used for powerful fish (skate)

Buerre noisette

Browned butter, lemon and parsley

• used for dipping breaded fish

Emulsion

a combination of 2 liquids that ordinarily do not go together, such as oil and water

what is an emulsifier?

they are substances that have both a:

> hydrophilic: have a strong attraction to water and are water soluble

> lipophilic: have a strong attraction to lipids and are fat soluble

• this in mayonnaise, consists of egg yolks, egg whites, and dry mustard.

What are the three components needed for stable emulsions?

> One liquid in tiny droplets: in mayonnaise this is oil (refined oil only, do not use unrefined) and this liquid is beaten or shaken into droplets that will be coated in an emulsifier 

> One base liquid between the droplets: in mayonnaise this is water from a few sources including egg whites, lemon juice, water, or vinegar; this liquid will contain the other liquid and there must be a sufficient supply to not allow the droplets to squeeze together  

Two factors to a stable emulsion?

> A thick base: to get a thicker emulsion sauce you need to start with a thicker base; in mayonnaise you thicken the base by freezing the egg yolks, adding salt or heating the base mixture.  

> Temperature: the temperature of the sauce is important because if it gets to hot the proteins will coagulate; if heating egg yolks, when making mayonnaise, to kill salmonella make sure you do not let the eggs scramble because they will not coat the oil  

Rouille

an oil-based sauce consisting of Bread/egg yolk/hard-boiled /egg

> 4/1 ratio

> used for fish, stews/sauces

Aolli

Egg yolk/roasted garlic/cooked potato

> 3/1 ratio

> used for soup, salad, crudite, sauces

Mayonnaise

Egg Yolk/dry ingredients/vinegar

> 4/1 ratio

> salad, sauces and soups

Coulis

Concentrations of fruits, vegetables, herbs, or berries made into fine, smooth sauces.

They are normally made from the individual ingredients with no additional flavorings.

Gastrique

equal parts caramelized sugar to vinegar (red wine, white wine, apple cider, etc.)

Gastric

thicker forms of both other classification (coulis, puree) and as a rule of thumb they should be able to stand on there own while hot.   

Puree

made of any ingredient (fruit, veg, etc.) and can be enhanced with other ingredients especially enhancing color, flavor, and texture.

Reduction sauces

made from reducing any liquid available in the kitchen (stock, wine, fruit juices, cream and alcohols)

> They are flavored with the drippings or fond, in the bottom of a pan which has had something cooked in it (meats)

deglazing

adding liquid to hot pan after cooking something, commonly meats, to remove the fond at the bottom of the pan

> this begins intensifying the flavor of the liquid as well as thickening it

what is the product of deglazing called?

the deglazage

What happens during the reduction process?

water and volatile compounds (acids, etc.) evaporate, changing the flavor.

Chemicals break down, and caramelization occurs, browning sugars and proteins to create rich flavors.

Some sauce sticks to the pan; deglazing with liquid dissolves these particles back into the sauce, enhancing the flavor.

Bechamel

a mother sauce made from a white roux and cream, ground nutmeg

• lasanga, mac and cheese, etc.

Veloute

a mother sauce made from a blonde roux and a white stock

• pot pie, chicken

Tomato

a mother sauce typically without a roux and thickened by the reduction process

• pasta, pizza, etc.

Hollandaise

a mother sauce made by egg yolks, lemon juice and butter (salt, pepper, cayenne)

• quickly whisk eggs over double boiler

• eggs benedict, over asparagus

nape

when a sauce coats the back of a spoon

what is a fortified stock?

adding something to the base of a stock to enhance the flavor profile

> shrimp, alcohol

Brown stock

roasting the bones, or vegetables before simmering in water resulting in a deeper flavor

Chutney

an indian sauce, equal parts sugar and vinegar then mixed with various fruits and/or vegetables

Vinaigrette

a sauce made from oil, vinegar and seasonings

> 3/1 ratio

> salads, meats, fish

Compote

Preparation of dried fruit or spices in sugar syrup (vanilla, citrus peel, toasted spices)

Beurre blanc

Shallots poached in White wine, vinegar and then hard cubed butter is whisked in increments off heat, cream may be added at end

• Top fish