1. Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Chapter 8
Stocks and Sauces
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2. Stocks and Sauces
French word for stock is fond, meaning “foundation” or “base.”
This “foundation” indicates the importance of stocks.
The ability to prepare good stocks is the most basic of all culinary skills.

3. Stocks and Sauces Stocks
Stock: A clear, thin un-thickened liquid flavored by soluble substances extracted from:
Meat, poultry, or fish
Meat, poultry, or fish bones
Vegetables
Seasonings

4. Stocks and Sauces Stocks The objective in preparing stocks is to:
Select the proper ingredients.
Extract the flavors we want.
Combine the correct ingredients with the correct procedure.

5. Stocks and Sauces Stocks Fundamental Ingredients
Bones are the major ingredient of stocks (except water, of course).
Most of the flavor and body of stocks are derived from the bones.
Vegetable stocks draw their flavor entirely from vegetables.

6. Stocks and Sauces Stocks: Ingredients
The kinds of bones used determine the kind of stock:
Chicken stock: made from chicken bones.
White stock: made from beef or veal bones.
Fish stock: made from fish bones and trimmings left over after filleting.

7. Stocks and Sauces Stocks: Ingredients
Connective tissues (called collagen) break down and form gelatin.
This gives body to a stock.
A well-made stock thickens or even solidifies when chilled.

8. Stocks and Sauces Stocks: Ingredients
Cartilage is the best source of gelatin in bones.
Younger animals have more cartilage than mature animals
The following types have a lot cartilage and are values in stock-making:
Knuckle bones
Neck Bones
Shank Bones

9. Stocks and Sauces Stocks: Ingredients
Meat: Rarely used in stock- making because of its cost.
Chicken hearts and gizzards are often used in chicken stock.
Broth is produced as a result of simmering meat or poultry.
Broth: A flavorful liquid obtained from the simmering of meats and/or vegetables.

10. Stocks and Sauces Stocks: Ingredients
Mirepoix : A combination of onions, carrots and celery.
White mirepoix: parsnips are substituted for carrots.
Used when it is necessary to keep the stock as colorless as possible.
Usually for white beef or veal stock and fish stock.
Celery root may be substituted for celery.

11. Stocks and Sauces Stocks: Ingredients
Acids help dissolve connective tissues.
Tomato products contribute flavor and some acid to brown stocks.
Too much tomato can make the stock cloudy.
Wine is occasionally used, especially for fish stocks. Its flavor contribution is probably more important than its acidity.

12. Stocks and Sauces Stocks: Ingredients Seasonings and Spices
Salt is usually not added as stocks are reduced, concentrated, and combined with other ingredients.
Herbs and spices are usually tied in a cheesecloth bag called a sachet d’épices.

13. Stocks and Sauces Stocks: Ingredients Seasonings and Spices
Bouquet Garni : an assortment of fresh herbs and other aromatic ingredients tied in a bundle with string.
Contains pieces of leek and celery, thyme sprigs, bay leaf, and parsley stems.

14. Stocks and Sauces Stocks: Ingredients Seasonings and Spices
Sachet d’épices (French for “spice bag”).
The sachet is tied by a string to the handle of the stockpot so it can be removed easily at any time.

15. Stocks and Sauces Stocks: Ingredients Seasonings and Spices
The following seasonings, in varying quantities, are commonly used for stocks:
Thyme
Parsley stems
Bay leaves
Cloves, whole
Peppercorns
Garlic (optional)

16. Stocks and Sauces Stocks: Ingredients Seasonings and Spices
Oignon brûlé : French for “burnt onion.” At times, it is added to brown stock to give color as well as flavor.
Oignon piqué : A whole, peeled onion onto which a bay leaf is attached by a whole clove.

17. Stocks and Sauces Stocks: Ingredients Proportions
Cooks use ratios to help them remember the basic proportions, as follows:
Bones: 80 percent
Mirepoix: 10 percent
Water: 100 percent

18. Stocks and Sauces Stocks: Ingredients Ingredient for Vegetable Stocks
The basic ingredients for vegetable stocks are:
Vegetables
Herbs and spices
Water
Wine (sometimes)

19. Stocks and Sauces Stocks: Ingredients Blanching Bones
The purpose of blanching bones is to rid them of the impurities that cause cloudiness.
The bones of young animals, especially veal and chicken, are highest in impurities that cloud and discolor stocks.

20. Stocks and Sauces Stocks: Procedures Preparing White Stock
Place the bones in a stock pot and cover with cold water.
2. Skim the scum from the surface regularly.

21. Stocks and Sauces Stocks: Procedures Preparing White Stock
Add white mirepoix to the pot.
4. Add a sachet d’épices. Tie the sachet to the pot handle so it may be retrieved easily.

22. Stocks and Sauces Stocks: Procedures Preparing Brown Stock
Roast the bones in a moderately hot oven until well browned.
2. Place the bones in a stockpot and add the appropriate amount of water.

23. Stocks and Sauces Stocks: Procedures Preparing Brown Stock
Brown the mirepoix. Add the browned mirepoix to the stockpot.
4. Deglaze the roasting pan with water. Add the liquid to the stockpot.

24. Stocks and Sauces Stocks: Procedures Preparing Brown Stock
Simmer slowly for 8 hours.
6. Strain the stock through a china cap lined with cheesecloth.

25. Stocks and Sauces Stocks: Procedures Preparing Fish Stock
Sweat the mirepoix and fish bones in butter.
2. Add the white wine and bring to a simmer.

26. Stocks and Sauces Stocks: Procedures
Remouillage and Other Stock-Related Procedures
Remouillage : A stock made from bones that were already used once to make stock.
The literal meaning of the French term is “rewetting.”
Dashi: Basic Japanese Stock.
Quickly and easily made from only three ingredients:
Water
Shaved, dried bonito, called katsuobushi
Dried seaweed or kelp called kombu

27. Stocks and Sauces Stocks: Procedures Reductions and Glazes
Reduction: Stocks that are concentrated by boiling or simmering them to evaporate part of the water.
Glaze or Glace: A stock reduced until it coats the back of a spoon.
Meat glaze, or glace de viande
Chicken glaze, or glace de volaille
Fish glaze, or glace de poisson

28. Stocks and Sauces Stocks Convenience Bases
Bases vary greatly in quality. The best ones are composed mainly of meat extracts.
Many bases are made primarily from salt.
Read the list of ingredients.
Using bases requires taste and judgment.
Always taste and evaluate as you cook.
There is no substitute for a well-made stock.