10Soup terms -Clarifying stock Removes small flecks of food matter that are too small to be strained with strainer, done by adding egg white and shell to stock boiling and restraining through cheesecloth
11Mirepoix - french base added to most stocks when cooked mixture of carrots, celery and onions usually sauteed in butter
12Fond - The flavorful meat drippings that caramelize on the bottom of the pan when browning meat. Deglaze - The process of removing the fond from a pan by adding a hot liquid and dissolving off the fond into the liquid.to prepare another sauce
13The basis for soups…Stock: the liquid prepared by boiling meat bones with or without vegetables (not edible on its own)
14Broth: The water in which meat, fish or vegetables has been boiled and seasoned (edible on its own) not cooked as long as stock, contains less gelatin
15Bouillon: Concentrated broth can be obtained by dissolving a commercially prepared bouillon cube or granules.
16Consommé (clear soup): Meat stock that has been concentrated (stronger in flavor, water evaporated out), seasoned, and clarified. Can be substituted for broth, stronger flavor.
17Four basic types of stock… White - made from Chicken & Mirepoix
21How to make a chicken stock Cut up chicken parts, remove excess fat pieces and skinPlace in large pot with 2 qts waterBring to boil in simmer 1 hourSkim top of foam occasionallyStrain liquid from meatRefrigerate liquid, cool and scrape off fatSeparate chicken from bones for use in recipe
23How to make a brown stock… Roast beef bonesAdd beef bones to water in a large saucepan and heat over medium heat.Deglaze pan (add water to roasting panPour deglazed mixture back into saucepan, bring to a boil, reduce heat and let simmer for 4 hours.Then add the mirepoix (you may also add a tomatoes, halved) & seasonings (peppercorn, salt, bay leaves, & thyme)Return to heat and boil.Strain out the solids and discard, reserve the stock.
25Fresh stock...Or not? Why make your own stock? No Additives (salt)FlavorWhy not make your own stock?Bacteria growthMust be reheated every 3 days and floating particles from bacteria growth skimmed off.Time (minimum 6 hours)Cost