Stock

1
Stock

• A flavorful liquid used primarily to prepare
  soups, sauces, stews, and braises.
• In French know as fonds de cuisine or foundations
  of cooking.
• Stocks are produced by simmering together bones,
  shells, or vegetables, mirepoix, spices herbs,
  and a liquid

2
Major ingredient

• Determines its flavor, color and body
• Beef and veal bones with some meat still attached
• Poultry bones - necks, back, wing tips
• Fish bones - flounder, sole or other lean white
  fish
• Shellfish shells from lobster, shrimp or crayfish
• Vegetables- use a combination for balanced flavor
• Potatoes will turn stock cloudy

3

• Other ingredients
• Mirepoix
• Mixture of things to create flavor
• Spices and Herbs
• Give flavor and aroma
• Liquid
• Begin with cold water to prevent cloudiness
• Gives time for the flavor and nutrients to be
  gently and evenly extracted as the liquid simmers

4
Types of Stock

• Brown stock - made from bones that are roasted
  which gives the stock its color
• White stock - made from unroasted bones and
  sometimes called neutral stock. It has a milder
  flavor
• Fish fumet - made by cooking fish bones in oil
  until they turn opaque(sweating) and then adding
  to water
• Shellfish stock - shells are sauteed until they
  turn vivid red before adding
• Vegetable stock - combination of veggies are cut
  or sliced before simmering

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Key to a good stock

• Keep the stock at a gentle simmer
• Skim any foam or froth
• Simmer long enough for a full flavor
• For fat-free stock, skim stock as it simmers. Any
  remaining fat is easy to lift away once the stock
  has chilled

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Preparation of Stocks

• Brown bones - roast in the oven until meat turns
  a deep brown, use dripping from pan in the stock
• Blanching bones - this keeps the stock very pale
  or white, cover bones with 3 in. of water and
  simmer
• Sweating bones - gently cook the bones along with
  the mirepoix until they soften begin to release
  their moisture

7
Preparing mirepoix

• Use a standard mirepoix for brown stocks
• Use a white mirepoix for white stocks
• Cut mirepoix into medium or large dice for stocks
  that cook for more than 1 hour
• Cut mirepoix into a smaller dice or thin slices
  if simmering less than 1 hour

8
Sachet dEpices/Bouquet Garni

• Place ingredients for a sachet depices or
  bouquet garni in cheesecloth and wrap with string
• Leave one end of the string long enough to tie to
  the handle of the stockpot for easy removal

9
Equipment

• Stockpot - taller than they are wide to help
  concentrate flavors in the stock
• Should hold all ingredients with 3 inches of
  space at the top
• A stockpot with a spigot helps drain the stock
  without disturbing the other ingredients.
• When finished, strain stock in cheesecloth-lined
  colander

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• Fish fumet and shellfish stock need only simmer
  45 minutes to 1 hour.
• This is due to the more delicate bones that
  release their flavor quicker.
• Add the sachet depices along with the cold water
  in both fish fumet and shellfish stock
• Vegetable stock cook in 30-60 minutes.
• Vegetables may be sweated or roasted before
  adding to stock

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• Prepared Stock Base
• Purchased in a highly concentrated form or as a
  powder or cube
• Are used in place of stocks or to add additional
  flavor to a stock youve made
• Use according to label directions
• Be careful of high sodium contentcheck the label
• Storing stocks
• If stock is not used immediately, cool ASAP in
  ice bath and then store in frig or freezer.
• Make sure to label and date the stock

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• Reducing Stocks
• To concentrate a stocks flavor and give it more
  body
• Done by simmering the stock in order to cook away
  some of its liquid
• Double-strength stock - stock that has been
  reduced until only half of the original water
  remains
• Glaze - stock that has been simmered until it has
  an intense flavor and a very syrupy consistency

13
Preparing Brown Stock

• Prepare the bones, mirepoix, tomatoes.
• Brown the bones, mirepoix, tomatoes.
• Combine the browned ingredients with cold water.
• Simmer over medium heat.
• Skim the surface to remove foam.
• Add sachet depice in the last 30-45 min.
• Strain the stock.
• Cool and store.