1. Y1.U6.1 Preparing Stocks

2. Objectives Identify types of stock Identify types of stock Describe essential parts of stock Describe essential parts of stock Prepare bones and ingredients for various stocks Prepare bones and ingredients for various stocks Properly cool stocks Properly cool stocks Degrease stocks Degrease stocks

3. Key Terms Aromatics Glace (glahass) Bouillon (boo-YON) Mirepoix (meer-PWAH) Bouquet garni (boo-KAY gahr- NEE) Remouillage (RAY-moo-LAJ) Brown Stock Sachet d’épices (sah-SHAY day- PEESE) Court Bouillon (cort boo-YAN) Stock DegreaseSweat Fumet (foo-MAY) White stock

4. Definition A stock is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients A stock is a flavorful liquid made by gently simmering bones and/or vegetables in a liquid to extract their flavor, aroma, color, body and nutrients  Usually not used by themselves  Most cost effective way to use vegetable, meat, and fish trimmings

5. Essential Parts of Stock Bones Bones  Major flavoring ingredient

6. Essential Parts of Stock Bones Bones  Younger has a higher percentage of connective tissue and cartilage  Connective tissue has collagen (protein) which converts to gelatin  Back, neck, shank  3-4”

7. Essential Parts of Stock Bones Bones  Cartilage: (gristle), a tough elastic, whitish connective tissue that gives structure to the body  Collagen: protein found in most connective tissue, dissolves when cooked with moisture

8. Essential Parts of Stock Bones Bones  Gelatin: tasteless and odorless mixture of proteins (especially collagen) extracted from boiling bones, connective tissue and other animal parts, forms jelly like substance used as a thickener and stabilizer

9. Essential Parts of Stock Bones Bones  Chicken bones- back and neck  Fish bones (not fatty) should be sweated to release flavor quickly  Sweated- cooked in a small amount of fat until release moisture.

10. Essential Parts of Stock Preparing bones Preparing bones  Blanching: rids bones of some of the impurities that can cause cloudiness. Start with cold water, bring to boil, skim off floating waste or scum  Brown: 400°F. oven, about 1 hour, even dark brown  Sweating: small amount of fat, low heat, until softened and release moisture. Helps release flavor

11. Essential Parts of Stock Water Water  Start with cold  Do not boil

12. Essential Parts of Stock Mirepoix (meer-PWAH) 50% Onion 50% Onion 25% Carrot 25% Carrot 25% Celery 25% Celery

14. Essential Parts of Stock Aromatics Aromatics  Bouquet garni: French for bag of herbs, bundle of fresh herbs, leek, parsley, thyme, pepper, bay leaf tied together  Sachet d’ épices: similar, but actually in a bag

16. Types of Stock White Stock White Stock  Chicken, veal, beef bones, water, vegetable, aromatics  Stock remains relatively colorless

17. Types of Stock Brown Stock Brown Stock  Chicken, veal, beef, game bones, water, vegetable, aromatics  Caramelized (browned) before being simmered  Stock has a rich, dark color

20. Types of Stock Fish stock / Fumet Fish stock / Fumet  Sweeted fish bones, crustacean shells, vegetable, water, aromatics  Stock remains relatively colorless  Fumet: wine and lemon juice are added

21. Types of Stock Vegetable Vegetable  Vegetable, water, aromatics  Stock remains relatively colorless  Vegetarian, healthful

22. Types of Stock Court Bouillon (short broth) Court Bouillon (short broth)  Not actually a stock  Vegetables and aromatics, water, acidic liquid such as vinegar or lemon juice  Use to poach fish or vegetables

23. Types of Stock Glace Glace  Concentrated reduction of stock  12-15 : 1 Remouillage (re-wetting) Remouillage (re-wetting)  Re-simmer  Instead of water

24. Types of Stock Bouillon Bouillon  (broth) meat and/or bones, veg

26. Process Start stock in cold water Start stock in cold water Simmer stock gently Simmer stock gently Skim stock frequently Skim stock frequently Strain stock carefully Strain stock carefully Cool stock quickly Cool stock quickly Store stock properly Store stock properly Degrease the stock Degrease the stock

27. Quality Evaluation Flavor Flavor Color Color Body Body Clarity Clarity

28. Safety/Storage Cool quickly, ice, ice paddle, smaller pans Cool quickly, ice, ice paddle, smaller pans Shelf life Shelf life  Refrigerated 4 days  Frozen 3 months

29. Base Advantage Advantage  Convenient  Fortify Disadvantage Disadvantage  Salty