Fond du Cuisine

1
Fond du Cuisine

• CHRM 1120
• Session One
• Stock

• The foundation of the kitchen.

2
Agenda

• Introduction and Syllabus
• Define Stocks
• Stocks and Sauces Video
• Review
• Thickeners
• Laboratory Assignments
• Move into Lab

3
Homework

• Read Chapters on Soup in On Cooking
• Select a Book for the Quarter

4
Define Stock

• Indeed, stock is everything in cooking.without
  it, nothing can be done. If ones stock is good,
  what remains of the work is easy. If on the other
  hand, it is bad or merely mediocre, it is quite
  hopeless to expect anything approaching a
  satisfactory result.
• Auguste Escoffier, Le Guide Culinaire.

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Why do we care?

• In classical French cuisine, stock masking is the
  most basic of all skills, but in the modern
  American kitchen this skill is much less
  important for many reasons.
• Cost
• Labor
• Equipment and time

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Why do we care?

• To master the foundations of cooking.
• Stocks (along with fabrication and cooking
  methods) are the most important aspects of this
  foundation.
• Fresh TRUE flavors in a sauce cannot come from a
  can or a base.
• Real stocks real food

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KEY VOCABULARY

• MIREPOIX
• BOUQUET GARNI
• CLEARMEAT
• CONSOMMÉ
• CAREMELIZATION
• ALBUMEN
• BROWN STOCK

• BISQUE
• GLACE
• STOCK
• SKIM
• DEMI-GLAZE
• SIMMER
• BOIL
• LEEK

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Basic Components of Stock

• Extraction Ingredients
• Clean Bones (Meat for broth or Natural Stock)
• Mirepoix
• Carrot, Onion, Celery (Sometimes leek)
• Sachet
• Parsley Stem, Bay Leaf, Peppercorn, Herbs
• Cold Water or Rewash, Remoullage

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PRINCIPLES OF STOCK MAKING

• Never Boil
• Simmer the stock very gently
• Skim it frequently
• Strain it carefully
• Cool it quickly
• Store it properly
• Degrease it before using

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SEASONING

• Salt onlyand then sparingly
• One ounce per gallon of reduced stock will
  enhance the flavor of the product.
• If glaceomit salt, the end result will be too
  salty after concentration

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Four Basic Stocks

• MEAT beef or veal
• POULTRY chicken, turkey, game birds or a
  combination.
• FISH mild fleshed fish such as halibut, sole,
  cod or pike. Strong fish such as mackerel or
  salmon should not be used as these are oily fish
  and can make the stock too fishy.
• VEGETABLE carrots, celery, onions, and leeks
  are the basic foundation for a good vegetable
  stock. However, vegetables such as broccoli,
  cauliflower or cabbage should not be used in a
  stock due to the high sulfur content, and odor.

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Specialty stocks

• for specific sauces or soups
• lamb stock for scotch broth soup
• shrimp shells or lobster bodies for bisque
• tomato stock for súgu
• Oriental vegetable stock

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Mise en Place
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STOCK PREPARATION TECHNIQUES

• Clean fresh bonesroasted for dark
• To the bones, a mirepoix of carrots, celery and
  onions is added
• Pince for dark stocks
• Deglaze with flavorful liquid

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STOCK PREPARATION TECHNIQUES

• Leeks, onion brulee, and a bouquet garni in pot
• Tall heavy-bottomed pot
• Cold liquid is added to the pot to cover the
  bones.

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STOCK PREPARATION TECHNIQUES

• Bring to gentle boil, reduce heat to simmer (keep
  between 170F-190F
• Skim skum every hour, some of the clouding
  impurities are removed.

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STOCK PREPVaries by Chef

• Larger the bone mass, the longer the simmer time
• Beef and veal stocks do well to simmer overnight
• Poultry stocks can be finished in as little as 4
  hours. .
• Fish stocks take 2 hours
• Vegetable stock also is a quick cooking stock,
  1-2 hours.
• Drained and Strained
• Cooled and Stored Properly

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Soya Sauce Anchovies Bacon Cheeses Caviar
Umami
Lemon Vinegar Sorrel Pickles Sour Cream
Sugar Honey Peaches Pork Fruit
Sweet
Sour
Bitter
Salty
Salt and Other Mineral Compounds ONLY
Almonds Beer Coffee Saffron Greens
Five tastes
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Commercial Bases

• Product made of salt, and the major component
  such as chicken or beef. In well made bases,
  roasted chicken or beef would come first.
• In cheaply made ones, the first ingredient is
  salt, followed by sugar and other artificial
  ingredients.
• Why are they so popular?
• Inexpensive, easy to use, consistent, and fast.

• Pros
• Consistency
• Perception of quality
• Fast
• Cons
• lack of quality
• Too salty
• sloppy

20
Review

• Should salt be added to a stock?
• Only occasionally when a stock is not going to
  be reduced, and only slightly to enhance the
  natural flavor of the stock.
• What is the difference between a stock and a
  broth?
• Stock is made from bones, while broth is made
  with meat.
• What is a glace/glaze?
• A coating made by reducing down to the sticky
  protein, stock. It is used for flavor
  enhancement of a sauce where a more noticeable
  flavor would be needed.

21
Review

• What is the mixture of ingredients called that is
  used to clarify a stock for consommé?
• Clearmeat Raft
• What are the four basic stocks?
• Beef, Poultry, Fish, Vegetable
• What are the five basic tastes?
• Sweet, sour salty bitter, umami
• What is Umami?
• Savory, from meat, mushroom, and fermented