Professional Cooking I

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Professional Cooking I

• Stocks, Soups Sauces

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The FoundationStock
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The FoundationStock

• A clear, flavorful, unthickened liquid resulting
  from simmering meat, fish or vegetables in a
  liquid.
• A liquid base used for the making of soups and
  sauces and as an ingredient in stews, braised and
  other dishes.
• An important ingredient, the quality of which
  impacts the overall quality of the dish.

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The FoundationStock

• Basic Ingredients
• bone and/or meat from veal, beef, lamb, pork or
  game bone and/or meat from poultry and game
  birds bones or shells and/or trimmings
  including the head and/or meat of fish or
  shellfish vegetables
• Mirepoix, bouquet garni, herbs
• Liquid
• Seasoning

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The FoundationStock

• Meat
• provide flavor
• not generally used to make stock. Stock is the
  extraction of the essence from the bones and
  other trimmings of the item.
• Bones Fish Heads
• provide flavor and gelatin (body)
• Trimmings
• provide flavor

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The FoundationStock

• Mirepoix
• Standard
• 50 onion or onion family member, 25 carrot, 25
  celery (by weight)
• White mirepoix
• 50 onion or onion family member, 50 celery (by
  weight)
• The standard flavoring mixture used in numerous
  preparations in the kitchen.

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The FoundationStock

• Bouquet garni
• bundle of herbs
• parsley
• thyme
• rosemary
• basil
• savory
• chives

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The FoundationStock

• Liquid
• Water
• Wine
• Fruit juice
• Vegetable juice or stock
• Remouillage
• weak stock made from bones that have already been
  used to make stock.

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The FoundationStock

• Seasoning
• Should always be done in moderation toward the
  end of cooking.
• Should only be done when the end use of the stock
  is known. If the end use is not known do not
  season the stock.
• Includes pepper, garlic, other spices.
• Salt should only be used after the final
  reduction of the stock.

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The FoundationStock

• Brown
• Cleaned and Browned bones, browned mirepoix,
  liquid, seasoning
• White
• Cleaned bones, mirepoix, liquid, seasoning
• Cleaning the bones
• Clean bones by lightly rinsing to remove excess
  blood
• Blanch bones only when the sauce will be used in
  a preparation where the lightest possible color
  is desired.
• White mirepoix is only used when the lightest
  possible color is desired.

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The FoundationStock

• Basic Steps for Cooking Stock
• Clean bones
• Prepare mirepoix
• Brown bones and mirepoix for brown stock
• Place all ingredients in stock pot
• Add cold liquid
• Bring to slow boil
• Reduce to simmer, skim often
• Strain, cool, store

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The FoundationStock

• Basic Stocks
• Brown veal or beef stock
• Cleaned browned veal or beef bones, browned
  standard mirepoix, water, peppercorns
• 6-12 hours cooking time for complete flavor
  extraction.
• White chicken stock
• Cleaned chicken bones, standard or white
  mirepoix, water, peppercorns
• 2-4 hours cooking time for complete extraction.

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The FoundationStock

• Basic Stocks
• White Fish Stock
• Cleaned fish head, bones, and trimmings from a
  white or other non-oily fish, standard or white
  mirepoix, water or white wine, fresh lemon,
  peppercorns
• 30 minutes - 1 hour cooking time for complete
  extraction (do not overcook or the result will be
  a harsh flavor)

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The FoundationStock

• Basic Stocks
• Shellfish Stock
• Cleaned shrimp or other shellfish shells and
  heads, standard or white mirepoix, water or
  white wine, fresh lemon, peppercorns
• 20 minutes to 45 minutes cooking time for
  complete extraction (do not overcook or the
  result will be a harsh flavor)

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Sauce Classical Roots
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Sauce

• A hot or cold seasoned liquid either served with
  or cooked in a dish (New LaRousse Gastonomique)
• Fluid dressing or topping which adds zest or
  picquancy (WebstersNinth New Collegiate
  Dictionary)
• Salsus, past particle of sallere to salt

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Sauce Functionality

• Moisturize
• Flavor
• Enrich
• Bind
• Appearance
• Interest and Appetite Appeal

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Sauce Components

• Liquid/Semi-liquid base
• Thickening agent
• Flavoring and seasoning

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Thickening Agents

• Roux
• 50 fat and 50 flour
• White for bechamel
• Blond for velouté
• Brown for espagnole
• Egg Yolk
• Liaison
• Other starches Cornstarch, Arrowroot

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French Classical Sauce System

• Hot
• Mother Sauces
• Bechamel
• Velouté
• Demi-Glace/Espagnole
• Tomato
• Emulsion
• Hollandaise

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French Classical Sauce System

• Cold
• Emulsions
• Mayonnaise
• French
• Other
• Salad Dressings
• Dessert Sauces
• Classical

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Escoffier Application Today
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Returning to theRoots of Escoffier
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Escoffier Application Today

• It is to the production of the perfect stocks
  that the sauce cook should devote himself
• Auguste Escoffier, Le Guide Culinaire, 1921,
  Mayflower Books New York

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Escoffier Application Today

• In fact the introduction of roux into French
  cookery by the Spanish cooks of Anne of Austria
  must have passed almost unnoticed so
  insignificant was their role at the time the
  stocks being sufficient in their own right.
• Auguste Escoffier, Le Guide Culinaire, 1921,
  Mayflower Books New York

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Escoffier Application Today

• Return to rich stocks and broths sans
  thickening agent.
• Herbed Jus
• Enriched broth
• Jus de Lie
• Reductions

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Escoffier Application Today

• Return to use of integrated sauces
• Braising liquids
• Poaching liquids
• Deglazzing
• Infusion
• Reduction

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Escoffier Application TodayNext Steps

• Espagnole/Demi-Glace wine and jus reduction
• Velouté herb and jus reduction
• Tomato concase and wine or stock reduction
• Bechamel pepper infused cream reduction

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Escoffier Application Today

• Seasoned vegetable juice reduction
• Seasoned fruit juice reduction

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Sauce

• A hot or cold seasoned liquid either served with
  or cooked in a dish (New LaRousse Gastonomique)
• Fluid dressing or topping which adds zest or
  picquancy (WebstersNinth New Collegiate
  Dictionary)
• Salsus, past particle of sallere to salt

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• Soup

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Soup

• A thin sauce.
• A clarified, reduced, flavor enhanced and well
  garnished stock.
• A well garnished, flavorful liquid or semi-liquid
  served at any point in the meal.

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Soup

• Most commonly prepared by classification
• Clear/Thin
• broth, consommé
• Thick
• purée, cream, velouté, vegetable
• Specialty
• National/Regional - Chowder

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Soup

• Broth
• Thin soup
• Stock
• Proper reduction
• Seasoning of stock.
• Quality - robust, rich flavor and aroma

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Soup

• Consommé
• Thin, clear soup
• Stock
• Proper reduction
• Clarification
• Seasoning of stock.
• Garnish - brunoise of vegetable, meat, etc.
• Quality - crystal clear, rich texture, full
  flavor

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Soup

• Purée
• Thick soup
• Starchy vegetables cooked in liquid
• Ingredients puréed
• Quality - smooth, creamy consistency, rich flavor

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Soup

• Cream
• Thick soup
• Meat, vegetables, poultry, fish, or shellfish
• Base - milk bechamel sauce stock
• Ingredients often puréed
• Finished with cream (optional)
• Quality - rich flavor, smooth and creamy base

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Soup

• Velouté
• Thick soup
• Meat, vegetables, poultry, fish, or shellfish
• Base - appropriate velouté sauce
• Ingredients often puréed
• Finished with liasion of egg yolk and cream.
• Quality - rich flavor and smooth, creamy base

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Soup

• Vegetable
• Thick soup
• Vegetables, meat, poultry
• Base - appropriate stock
• Not puréed, chunky
• Quality - evenly cooked, consistent size pieces
  of vegetable and meat thick broth robust flavor

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Soup

• Chowder
• National soup - thick
• Shellfish, fish, potato, corn
• Base - shellfish or fish stock, milk, bechamel,
  velouté
• Not puréed, chunky
• Finished sometimes with cream
• Quality - rich, thick, creamy base evenly cooked
  ingredients full-bodied flavor