Stock Flashcards
(17 cards)
What is a stock
In cooking, a stock is a flavorful, savory liquid made by simmering bones, meat, poultry, fish, or vegetables in water, often with aromatics, and used as a base for soups, sauces, and stews
3 Basic ingredients in a stock
•Three main elements
–nutritive ingredients
–aromatic ingredients
–liquid
What is the main nutritive ingredient in a stock
Bones are the main nutritive ingredient in stocks
•Stocks are named for the type of bones used
•Fish stock is made with fish bones and is referred to as fumet (foo MAY)
What are the aromatic ingredients in a stock?
Vegetables, herbs, and spices added to a stock to improve its flavor
•Salt should not be added to stock
Vegetable Flavoring
–Either mirepoix or white mirepoix is commonly used for flavoring
–The vegetables are cut to different sizes depending on the stock’s cooking time
–Add one pound mirepoix for every 10 pounds of bones
–Additional vegetables may added such as mushrooms and tomatoes
What is a sachet
Usually three herbs (thyme, bay leaf, parsley), and one spice (whole black peppercorns)
–Added in the form of a sachet (sa SHAY) or bouquet garni (boo KAY gar NEE)
Cut an eight-inch square of cheesecloth. Lay it flat on a table.
2.Position the herbs and spices in the center of the cheesecloth.
3.Draw the four corners of the cheesecloth off the board until they are all touching.
4.Holding the four corners in one hand and the filled center of the cheesecloth in the other hand, twist to form a ball.
Attributes of a Well-Made Stock
Color: different ingredients yield different colored stocks
•Clarity: should be clear, not cloudy, murky, or muddy
•Flavor: should have an intense flavor that mirrors the nutritive and aromatic ingredients
•Body: should be as gelatin-rich as possible
Two categories of stock
White stock: light pale to deep golden color
–Brown stock: rich roasted flavor and caramel color
What’s white stock
Commonly made using poultry (usually chicken), fish, or veal (baby cow) bones
•Each type of bone requires a unique preparation prior to making stock
•Blanching bones removes impurities and produces clear stock
How to make white stock
Cover bones with about two inches of cold water.
Technique: Preparing White Stock
1.Heat stock over medium heat. Once the stock comes to a slow boil, reduce heat to a bare simmer.
Technique: Preparing White Stock
1.Using a ladle, skim the top of the stock in order to remove scum and grease. When skimming, lower the bottom of the ladle into the stock so as to only remove scum and grease. Empty the ladle’s contents into a pan near the stove.
Technique: Preparing White Stock
1.Add aromatic ingredients. Adding the aromatic ingredients after the initial skimming allows for a more complete removal of all scum and grease.
2.Allow the stock to simmer for the appropriate amount of time. Skim as needed. Maintain the level of the liquid.
Technique: Preparing White Stock
1.Strain the stock when it is done.
Technique: Preparing White Stock
1.If the stock is not to be used immediately, cool according to local health codes. Cover with plastic wrap, label, and store in cooler until needed.
Technique: Preparing White Stock
1.When the stock has chilled, remove any solidified fat that has risen to the sur
What’s brown stock
Can be made from all bones except fish bones
•Made from well-roasted nutritive ingredients and vegetables
•Cooked tomato product is added to contribute color and depth of flavor
•Blanching is unnecessary due to roasting
How to prepare brown stock
Spread bones in a single layer across the bottom of a lightly oiled roasting pan.
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1.Roast the bones uncovered, in a 350°F–400°F (177°C–204°C) oven until they have turned a rich brown color. Stir every 20 to 30 minutes to ensure even browning.
1.Remove pan from oven. Using tongs, remove bones from the pan and place them in a stockpot. Carefully pour the hot grease left in the roasting pan into a separate container. (Discard grease once cooled.)
1.Place empty roasting pan on a medium-high burner on the stove. Add enough water to just cover the bottom of the pan. When the water comes to a boil, scrape the bottom of the pan with a wooden spoon or silicone spatula.
1.(continued) Pour the deglazing liquid into the stockpot with the bones. If the bottom of the pan burns during roasting, do not deglaze the pan.
1.In a separate pan, sauté mirepoix in a small amount of clarified butter until golden brown. Add a small amount of tomato paste, reduce heat, and continue cooking until the tomato paste turns a dark red color.
1.(continued) Stir the mirepoix and tomato paste mixture often as the tomato paste burns easily. Cooking the tomato paste removes some of the acidity from the tomatoes and helps deepen the color of the finished stock. Reserve until needed. (Some chefs prefer to cook the mirepoix and tomato product with the bones.)
How should stocks be stored
Keep the stock covered in a refrigerator at or below 41°F (5°C)
•Properly chilled stocks have a shelf life of five days
•Stocks can be frozen for longer periods of time
How to check the quality for a stock
Always inspect a stock’s appearance and odor before use
•Signs of spoilage include
–offensive smell
–cloudy appearance
–ropy or stringy texture
–bubbles rising to the surface of the stock
What are bouillons and broths
Bouillons and broths are clear and contain less gelatin than stocks
•Can be made from many different types of meat
•Preparation mirrors the basic stock procedure
How do broths and bouillons differ from stock?
–Made with more meat than bones
–Are clear and contain less gelatin
–Can have additional vegetables other than the mirepoix
What is the main difference between vegetable stock and meat-based stocks
Vegetable stocks have no gelatin because they are not made with bones
What is a base
A concentrated instant powder or paste that dissolves in boiling water to make a stocklike liquid
