Topic 1: Stocks

What are stocks

Stocks are clear, un-thickened liquid flavoured by the flesh and bones of
meat, poultry and fish & vegetables and seasoning

The two types of stocks are:

Brown and white stocks

What is the stock ratio

5 kg bones 14 L of cold water 1kg mirepoix

What bones are used to make white stock?

Beef or veal bones

What type of bones are used to make brown stock?

Beef or veal roasted bones

What is used to make white mirepoix?

Two parts onion one part celery one part leak

What is used to make dark mirepoix?

Two parts onion one part celery one part carrot

What is the cooking time for White beef stock (fond de marmite)?

8 to 10 hours

What is the cooking time for white veal stock (Fond Blanc de Veau)?

6 to 8 hours

What is the cooking time for white chicken stock

3 to 4 hours

Cooking time for fish stock

30 to 40 minutes

Brown Beef Stock (Fond Brun ou Estouffade) cook time

8 to 10 hours

Brown veal stock cook time

6 to 8 hours

The brown chicken stock cooking time

3 to 4 hours

Game stock cooking time

3- 4 hours (fowl)

6-8 hours

Stocks are an important base for many dishes such as:

• Soups

• Stews

• Sauces

• Braising liquids

The basic components of all stocks (except vegetable) are:

• Bones

• Mirepoix

• Cold Water

• Bouquet Garni/Spice Bag

• Tomato Purée

The kind of bones used to determine the kind of stock are:

• Chicken bones: made with either white or brown chicken stock

• White stock: made with beef or veal bones

• Brown stock: made with roasted beef or veal bones

What to not use for vegetables stock

• Cabbage

• Brussels sprouts

• Peppers

• Turnips

• Artichokes

• Broccoli

What to look for in a great stock:

• Full flavoured

• Crystal clear

• Virtually Fat free

• Brown Stocks: Amber in colour

• No impurities

How to achieve great stocks:

• Only use cold water

• Never cover with a lid

• Never stir

• Skim regularly

• Cook for appropriate timings

• Bring to a full boil, then simmer

Reduction

Stock is concentrated by evaporating part of the water by boiling.

Dashi

• Basic Japanese rock

• Used in soups, dipping sauces, and broth dishes

• Only 3 ingredients (Water, dried bonito, dried seaweed)

Glace de Viande

• Stock reduced to coat spoon

• Reduced 75% -90%

• Solid and rubbery when cool

• Used to enhance sauces

Remouiliage

• “Resetting” or “2nd boil”

• Not as clear as original

• Used in a place for next stock

Shellfish stock

1. Shells from crustaceans

2. Dark mirepoix + fennel