Stocks

Stocks are flavored liquod made by simmering bones/ or vegetables in a liquid to extract their aroma, color, body, and nutrients

mirepoix mix of chopped celery, onions and cats.

Booullion Cube compressed flavor cube of dried meat, fosh, celery grains, or vegetables have been simmered.

PRINCIPLES OF PREPARING STOCKS

1. Start the stock in cold water - Starting in cold water allows the proteins and other impurities to dissolve in the water and then as the liquid is heated, the upward pressure of the steam causes these impurities to rise to the surface where they can be skimmed off. If the bones are covered in hot water, the impurities (mostly oxygen carrying proteins) will coagulate more quickly and become dispersed in the liquid causing a cloudy stock. NOTE: Bones for brown stocks should be roasted to a nice deep brown prior to adding cold water.

2. Bring the stock to a simmer - Use high heat for this step but do not allow the stock to boil. High heat will create an upward pressure which in turn will push the impurities (scum) upward and clarify the stock.

3. Simmer the stock gently - Simmering allows the impurities (scum) to continue to rise to the top of the stock where it can be skimmed off and removed from the final product. If you allow the stock to boil, the impurities can blend with the liquid and form a cloudy stock.

4. Skim the stock - Skimming is done to remove impurities from the liquid and improve the clarity of the final product. The stock must come to a simmer prior to starting the skimming process. Excessive skimming can actually bury the impurities back into the stock and have an adverse effect on the clarity.

5. Add mirepoix and spices - The purpose of mirepoix is to flavor the stock and flavors break down when heated for a long time. While some chefs will add the mirepoix at the beginning of the cooking process, it is best to add it two or three hours before the end of the cooking. If a stock is to be cooked for a short time, such as fish, the mirepoix much smaller so it releases its flavor faster. Also, adding the mirepoix later, allows for proper skimming without removing flavoring ingredients. Mirepoix for brown stock should be sauteed first and added with tomato products. 6. Strain the stock carefully - Straining the liquid ensures your final stock will have better cleanliness or clarity. Strain through a china cap strainer lined with cheesecloth or use a very fine mesh strainer such as a chinois étamine.

7. Cool the stock as soon as possible - Cooling the stock helps prevent food-borne illness.

8. Store the stock (for up to four or five days) - Store the stock in the danger zone as quickly as possible.

9. Degrease the stock - Any hardened fat should be removed.

CLASSIFICATION OF STOCKS

1. White stock - White stock is made with a mirepoix such as onions, carrots, and celery.

2. Chicken (white) stock - Chicken stock is made with a mirepoix. 3. Brown stock - The difference between brown stock and white stock, you first brown the bones and mirepoix. 4. Tomato paste stock - Tomato paste stock is made with tomato paste and therefore has a tomato flavor.

5. Vegetable stock - Vegetable stock is made from vegetables and therefore has a vegetable flavor.

INGREDIENT OF STOCKS

1. Bones - Veal bones (the marrow and connective tissues) and beef bones give body to the stock, especially when chilled. Use meat (for example, a piece) for extra flavor.

2. Meat - Leftover meat makes a richer stock. The shin or neck of either alone or poultry to produce a richer stock.

3. Mirepoix - Mirepoix is a mixture of 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.

4. Herbs and spices - The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bag of herbs) consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked.

5. Seasoning and spices

a) Salt is very lightly used because it aids in extracting flavor.

b) Herbs and spices are also used lightly because overuse might dominate the flavor of stocks.

c) They are usually put in a sachet (French for "bag") so it can be removed easily.

d) A "bouquet garni" is an assortment of fresh herbs and other aromatic ingredients like leek, celery, bay leaf, parsley stems, peppercorns, clovers and garlic, and others.

6. Bouillon cubes - Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes.

7. Acid Products

a) They help to extract flavor and dissolve connective tissues from bones.

b) Tomatoes contribute great flavor and acid to brown stocks, but they should be careful on amount because overuse may make the stocks cloudy.

c) Wines are occasionally used. Its flavor contribution is probably more important than its acidity.

METHODS OF STOCK PREPARATION

The two most popular types of stocks are white stock and brown stock. These classifications refer, in general, to the contents and preparation of the stock, not necessarily to its color.

WHITE STOCK

Made with beef and beef bones will be slightly brown in color. Unless, it is considered a white stock. any color develops a simmer to finish blanquettes.

HOW TO MAKE

The process mainly because instead. Blanch the stock. Not bones, or beef. Ingredient beef, vegetables, carrots, etc. Cooking To sachet mesh strainer heavy-bottomed cheesecloth.

BROWN STOCK

It is made with beef, veal, and poultry meat and bones. The bones are roasted until golden in color. The mirepoix is added when the bones are three-quarters roasted. Tomato product also can be added at this time. When the bones and mirepoix are golden in color, cold liquid is added and the mixture is slowly heated to boiling. Then the heat is reduced and the stock simmers for a period of hours. This stock serves as the base for brown sauces and gravies, braised dishes, and meat glazes.

HOW TO MAKE BROWN STOCK

The procedure for making brown stock includes roasting the bones beforehand. Roasting brings out more color and flavor. The mirepoix is roasted too, for the same reason. Also, some sort of tomato product is used with brown stocks, again for adding color and flavor, but also because the acid in the tomato helps dissolve the connective tissues in the bones, thus aiding in the formation of gelatin.

PREPARING STOCKS

There are four main types of stock: vegetable, chicken, meat, and fish. While you can usually substitute them for one another with no real effect, it is usually best to stick with the stock that goes with what you are cooking. If you are making a chicken dish, use chicken stock instead of beef (though vegetable stock may also add a nice layer of flavor to certain recipes).

Since stocks are made using leftovers or scraps (parts that might otherwise be thrown away), keep plastic bags in the fridge to collect vegetable scraps and meat scraps. You can start making your stock once you have collected enough scraps. You can also make combination stocks in which you create a stock made from more than one type of ingredient, like vegetable scraps and beef bones.

- Vegetable Stock

With the exception of cabbages (including broccoli and cauliflower), which can overpower the flavor of vegetable stock, you can use any type of vegetable. scraps (carrot peels, and others). The flavor of the stock will vary slightly, depending on the combination you use.

Tomatoes can be overwhelming to the flavor of stock, so unless you want a strong tomato flavor, keep it to a minimum. Some people adds depth and richness. You will have to experiment to decide what you like. The following are some vegetables to use in stock:

1. onion

2. beets

3. garlic

4. green beans

5. potatoes

6. bell peppers

7. sweet potatoes

8. scallions

9. carrots

10. shallots

11. squash

12. green onions

13. celery

14. parsley, basil and other herbs

15. mushrooms

16. fruit scraps like apples, pears, and pineapple

17. peas

18. corn or corn cobs

A good rule of thumb is to have about one part solid ingredients to one part water. It is a good idea to throw in a tablespoon or so of whole black peppercorns and a bay leaf or two for added flavor.

- Chicken Stock

You can buy inexpensive chicken parts (like backs and necks) to make stock, or use the bones that are leftover when you debone chicken. You can also use a leftover cooked chicken carcass instead of fresh raw meat to make stock.

If you want to use vegetables in your protein stocks for extra richness, use the same vegetables you used in the vegetable stock, just fewer of them. If you want a darker, richer stock, roast the chicken in a 450°F oven for about 40 minutes before adding them to your stock pot.

You will need about 4 or 5 pounds of chicken parts, about half as many pounds of vegetables.

- Meat Stock

With meat stock, if you want a dark, rich stock, roast the meat, bones and vegetables for about 45 minutes in a 450°F oven before adding them to the stockpot and adding water.

Use 5 to 7 pounds of meat and bones, which can include beef, veal, lamb, pork, ham (for a distinctly smoky flavor) or venison. Add about half as much vegetable as recommended for the vegetable stock. As with all the stocks, you can use either whole vegetables or scraps. Add four bay leaves, a tablespoon of black peppercorns, a tablespoon of chopped fresh parsley and any other seasonings you want (about a tablespoon to each of things like oregano, basil, and thyme). Put enough water to cover the ingredients.

Add the ingredients to the stockpot, bring it to a boil, and then reduce the heat and simmer, stirring occasionally, for about four hours. Add more water if necessary to keep the ingredients covered. Strain out the solid ingredients and refrigerate the stock for a few hours. The fat layer can easily be skimmed off the chilled stock, making it ready for use or the freezer.

- Seafood Stock

Seafood stock comes in handy for many recipes. You can use any inexpensive white fish scraps, bones, and trimmings (your seafood market or grocery store probably sells fish packaged for just this purpose). You can also use crab, shrimp, and lobster shells to add flavor. Be careful of what vegetables you use. You would not want too many, as they may overpower the fish. In fact, it is best to stick with onions and a few flavorings and herbs. It is recommended to use just a couple of large onions and a celery stalk sautéed in butter with four or five garlic cloves. Toss in the fish parts, some dry, white wine, peppercorns, lemon juice, and light herbs (like parsley) and cover the whole thing with water.