Culinary Fundamentals - Ch. 8

Low activity fish

White-flesh, non-oily NON FATTY fish with mild flavor.

Specialty soup

A soup that does not typically fit into one of the classical soup categories defined by Escoffier (thick and clear varietals); includes international, regional, cultural, seasonal, and cold soups.

Fumet

A type of stock made by sweating fish bones and mirepoix in fat before adding cold water. It is simmered briefly (Water + Wine) and produces a more flavorful but less clear stock. The term "fumet" means essence.

Manhattan-style chowder

A hearty broth-style chowder that, unlike traditional New England-style chowder, is not thickened with roux and has a tomato base

New England-style chowder

A traditional chowder made with fish or seafood, pork, potatoes, and dairy and thickened with roux using the singer method.

Salt pork

a heavily salt-cured, unsmoked meat made from pork belly or fatback (NOT including bacon)

Singer method

A method of incorporating flour by sprinkling it into fat containing cooked mirepoix or aromatics and cooking it directly in the pot to form a roux.

What is the formula for making fish stock or fumet, 1 gallon?

Fish stock: 11 lb non-oily fish bones, 1 lb white mirepoix, 4 1/2 qt water, and 1 standard sachet d'épices. Fish fumet: 11 lb non-oily fish bones cut into 2-in pieces, 1 lb thinly sliced white mirepoix, 10 oz sliced mushrooms, 3 1/2 qt water, 1 qt white wine, 1 standard sachet d'épices, and 2 tbsp salt (optional).

Why is the cooking time less for a fish stock or fumet as compared to other stocks?

Cook time is less for fish stock because the bones are thinner and less dense and don't require as long as a cooking time, and the collagen renders at a lower temperature.

Outline the difference between a fish stock and a fish fumet. Support your answer with production applications of each

Fish stock uses the swimming method: combine the fish bones with cool water and aromatics and gently simmer for 35–45 minutes. Fumet uses the sweating method: sweat the mirepoix and mushrooms, followed by the fish bones, before adding the water and wine. Fish stock is clearer and can be used for consommé and clear fish soups; fumet is more flavorful but less clear and is used for thickened sauces and as a poaching liquid.

What is the reason low-activity fish bones are used for stock or fumet?

high activity or HIGH FAT fish bones can could a fish stock, and can produce an off odor

Can a fumet be made with bones other than fish?

Yes. Although fish fumet is the most common, the fumet method can be used with bones from other white-flesh proteins.

Describe the differences between New England-style Chowder and Manhattan-style Chowder.

New England-style chowder is traditionally thickened with roux using the singer method and contains fish or seafood, pork, potatoes, and dairy. Manhattan-style chowder is a tomato based hearty broth-style soup that is not thickened with roux.

Name the 4 traditional ingredients in a classic New England chowder.

Fish or seafood, pork, potatoes, and dairy.

What two factors contribute to the thickness of a chowder?

Roux and the starch from the potatoes.

Explain the singer method

Sprinkle flour into fat containing cooked mirepoix or aromatics, stirring frequently. Cook the roux directly in the pot for about 2–5 minutes to a white or light blond color before adding the liquid.

Name three different types of specialty soups

Cioppino, minestrone, and miso soup. Other examples include Pacific seafood chowder, gazpacho, udon noodle bowl, Manhattan chowder, and tortilla soup.