2. Stock, Sauces and Soups

3. A Major Flavor Ingredients-Bones and Vegetables A Liquid, most often water Mirepoix-25%Celery, 25%Carrots, and 50%Onions Aromatics-Bouquet Garni-bag of herbs and Sachet d’epices-bag of spices

4. Types of Stocks White Stock-clear pale liquid by simmering poultry, beef, and fish bones Brown Stock-an amber liquid made by simmering poultry, beef, veal or game that the bones have been browned first. Never blanch bones for brown stock. Tomatoes can be used in brown stocks but not white stocks Fumet-made from fish bones Court Bouillion-Vegetable broth Glace-reduced stock with jelly like consistency made from brown stock

5. Types of Stocks Continued Remouillage-a weak stock made from bones that have already been used Bouillon-the liquid from simmering meats and bones Jus-a rich lightly reduced stock used as a sauce for roasted meats Vegetable stock-usually made from mirepoix, leeks, and turnips. Cooks within 30-45 minutes

6. Cooling Stocks Stocks and soups should be cooled by ice bath before being placed in the refrigerator Stir stock often in ice bath Break stock into smaller containers to cool faster After a stock has been stored it can be degreased, removing fat on top that has solidified Store stocks in refrigerator for no more than 3-4 days

7. Preparing Bones for Stock Blanching-get rids of impurities for a clear soup. Need to remove scum and foam often. Rinse bones first then place in cold water. Chicken bones need to be blanched but not fish bones Browning bones for brown stock roast in oven for 2 hours in 400 degree oven. Not used for white stock Sweating-cook bones in a small amount of water at low heat until they release moisture-Fish bones must be sweated before use

8. Things you need to know about stocks When certain connective tissue called collagen break down, they form gelatin. This gives body to a stock which effects quality. A good stock thickens when when chilled Cartilage is the best source of gelatin in bones Over boiling stocks or rapid boiling of stock causes impurities and fats to blend with the liquid.

9. Roux-starches as thickeners Is a thicker made of equal parts of flour and fat then a liquid is added and simmered to make a sauce or gravy 3 types White Roux-cooked for short time Blond Roux-cook until flour turns golden brown Brown/Dark roux-cooked until develops dark brown color

10. Roux continued Starches thicken by gelatinization which is process by which starch absorbs water and swells The liquid added to a roux can be hot or cold but not ice cold Other thickeners Slurry-cornstarch and cold water Beurre Manie-equal parts of flour and soft whole butter Liaison-egg yolks and heavy cream