Presentation on theme: "Stocks Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish, or."— Presentation transcript:
Definition of a Stock Stock- A flavorful liquid used as a base to flavor soups and sauces. A stock is made by simmering meat, poultry, fish, or vegetables until all of the flavor is taken out.
What's in a Stock? 1.Flavoring agent Beef, poultry, fish, or vegetables as a main flavoring agent.
Mire Poix 2 parts onion 1 part celery 1 part carrot
Aromatics Plant ingredients such as herbs and spices to give the stock added flavor. Bay leaves, peppercorns, parsley stems, thyme, garlic.
Bouquet Garni Aromatics –(thyme, parsley stems, bay leaf tied into a bundle using butchers twine.
Sachet (bag of spices) Aromatics –thyme, parsley stems, bay leaf, garlic cloves, peppercorns tied into a bag using cheese cloth
Water Water is an important part of stock preparation. It is very important to always start a stock with cold water to get the most flavor out of the ingredients.
Components of a stock Flavoring agent Mirepoix Aeromatics water
Always remember that the better the stock is, the better the preparation will come out. If I use a weak chicken stock to prepare a chicken soup the soup will not have enough flavor.
2 Main Types of Stock 1. White stock 2. Brown stock
What is the difference? In a brown stock the flavoring agent is roasted and tomato paste is added to give the stock a roasted flavor and brown color. In a white stock the flavoring agent is not roasted, this gives us a stock that is light in color.
Cooking times for stock preparation Fish- 45 min. Vegetables- 45 min to 1 hour Chicken- 4-6 hours Beef- 6-8 hours
Prepare stock in a Stock Pot. This is a pot that is taller than it is wide.