23 Stocks Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize the role of various ingredients

23Stocks

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Objective

• Summarize the role of various ingredients in the production of stock.


Stocks

• Stock adds depth of flavor and color to a wide range of dishes

• Stock is considered one of the main building blocks of cooking

Can you name dishes in which stock is used?


Basic Stock Ingredients

• The three main elements in stocks are– nutritive ingredients– aromatic ingredients– liquid


Nutritive Ingredients

• Bones are the principal 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)

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Nutritive Ingredients

• Nutritive ingredients contribute to the predominant flavor in stocks

• When simmered, collagen in bones turns into gelatin adding body and mouthfeel to the stock

• Collagen levels in bones can vary• The time it takes to extract gelatin depends

on bone size and animal’s age


Aromatic Ingredients

• Vegetables, herbs, and spices are added to a stock to improve flavor

• Salt should not be added to stock

• Reduce a stock to help improve and strengthen the flavor

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• Vegetables– Mirepoix and white mirepoix are commonly used

for flavoring– Vegetables are cut to different sizes depending

on the stock’s cooking time– Generally, one pound mirepoix is added for

every 10 pounds of bones– Other vegetables may also be added

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• Herbs and spices– Three herbs (thyme, bay leaf, parsley), and one

spice (whole black peppercorns) are most common flavorings

– Added in the form of a sachet (sa SHAY) or bouquet garni (boo KAY gar NEE)


1. 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.

Technique: Preparing a Sachet

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Technique: Preparing a Sachet

4. Holding the four corners in one hand and the filled center of the cheesecloth in the other hand, twist to form a ball.

5. Tie the sachet with a piece of kitchen twine to keep it from opening.


1. Cut a three-inch piece of celery.

2. Position the thyme and parsley inside the celery. Place a bay leaf on top of the herbs.

3. Tie tightly with a piece of kitchen twine.

Technique: Preparing a Bouquet Garni


Liquid

• Generally the nutritive and aromatic ingredients are simmered in water

• A small amount of wine may also be added for acidity

• Bones should be covered by one or two inches of water

• One pound (454 g) of bones yields one pound (454 g) or two cups (480 mL) of stock


Objective

• Recall the attributes of a well-made stock.


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


Objective

• Execute the basic stock-making procedure.


Stock Preparation

• Two categories of stock– White stock: light pale

to deep golden color– Brown stock: rich

roasted flavor and caramel color


White Stock

• Commonly made using poultry (usually chicken), fish, or veal bones

• Each type of bone requires a unique preparation prior to making stock

• Blanching bones removes impurities and produces clear stock


1. Cover bones with about two inches of cold water.

Technique: Preparing White Stock

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2. Heat stock over medium heat. Once the stock comes to a slow boil, reduce heat to a bare simmer. Slow heating improves the stock’s clarity.

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3. 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 removescum and grease. Empty the ladle’s contents into a pan near the stove.

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4. Add aromatic ingredients. Adding the aromatic ingredients after the initial skimming allows for a more complete removal of all scum and grease.

5. Allow the stock to simmer for the appropriate amount of time. Skim as needed. Maintain the level of the liquid. For stocks that cook many hours, occasionally add water.


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6. Strain the stock when it is done.


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7. If the stock is not to be used immediately, cool according to local health codes. Chilling stock in an ice water bath is most efficient. Cover with plastic wrap, label, and store in cooler until needed.


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8. When the stock has chilled, remove any solidified fat that has risen to the surface of the stock.



Brown Stock

• Can be made from all bones except fish• Made from well-roasted nutritive ingredients

and vegetables• To capture flavor left on the bottom of the

pan, deglaze the pan with liquid• Do not deglaze the pan if it burns during

roasting

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Brown Stock

• Cooked tomato product, often tomato paste, is added to contribute color and depth of flavor

• Blanching is unnecessary for brown stocks due to roasting


1. Spread bones in a single layer across the bottom of a lightly oiled roasting pan.

Technique: Preparing a Brown Stock

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2. 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.


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3. 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.)


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4. 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 ofthe pan with a wooden spoon or silicone spatula. Pour the deglazing liquid into the stockpot with the bones. continued


5. 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.


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5. (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.)


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6. The brown stock now follows steps 1 through 8 of the white stock technique.



Storing Stocks

• Keep the stock covered in a refrigerator at or below 41°F (5°C)

• Properly chilled stocks have a shelf life of about five days

• Stocks can be frozen for longer periods of time


Checking Quality

• 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


Objective

• Understand bouillons and broths and their uses.


Bouillons and Broths

• Bouillons and broths are clear and contain less gelatin than stocks

• They are made with more meat and a greater variety of vegetables than stock

• Many different types of meat can be used• Preparation mirrors the basic stock

procedure


Objective

• Explain how vegetable stocks are made and how they differ from classic meat-based stocks.


Vegetable Stock

• Vegetable stock is not a true stock since it is not made from bones

• Varieties are endless• Both white and brown vegetable stocks can

be made• Contains no gelatin, resulting in a stock that

lacks mouthfeel


Objective

• Compare bases and stocks.


Bases

• A base is a concentrated instant powder or paste that dissolves in hot water to make a stock-like liquid

• They are available in a range of different flavors and can vary considerably in quality

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Bases

• Advantages– Save valuable stove space– Lower labor costs and free cooks for other tasks– Less expensive than stocks made from scratch

• Disadvantages– Do not have the same taste as stock made from

scratch– Most contain salt, which limits use in sauce

making


Review

• Name the three main elements of stock and give commonly used examples of each.

– Nutritive ingredients: bones– Aromatic ingredients: vegetables (mirepoix),

herbs (thyme, bay leaf, parsley), and spices (black peppercorns)

– Liquid: water and sometimes wine

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Review

• Name the four attributes of well-made stocks.

– color– clarity– flavor– body

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Review

• What types of bones are used to make a white stock?

– poultry– fish– veal

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Review

• What gives brown stock its dark color?

– roasted nutritive ingredients and vegetables– cooked tomato product

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Review

• Name the signs of a spoiled stock.

– offensive smell– cloudy appearance– ropy or stringy texture– bubbles rising to the surface of the stock

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Review

• How do broths and bouillons differ from stock?

– made with more meat than bones– have a greater variety of vegetables– are clear and contain less gelatin

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Review

• What is the main difference between vegetable stock and meat-based stocks?

– Vegetable stocks have no gelatin because they are not made with bones

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Review

• What is a base?

– A concentrated instant powder or paste that dissolves in hot water to make a stock-like liquid

Documents

23 Stocks Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize the role of various ingredients