STOCKS

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STOCKS

• Chef Tomaseski
• PNW BOCES
• Culinary Arts/Hospitality Academy

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WHAT ARE STOCKS? The liquids that form the
foundation of soups and sauces! WHAT MAKES UP A
STOCK?
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5 Principles to successful stocks

• The 1st Principle is - Start with cold Water
• The 2nd Principle is - Cut your vegetables to the
  appropriate size for the type of stock
• The 3rd Principle is - Select your protein base
  beef, chicken, fish
• The 4th Principle is - Simmering
• The 5th Principle is - Skimming

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The 1st Principle isStart with cold Water

• Why cold water? Most proteins, vitamins and
  minerals dissolve in cold water.
• More flavor! Part of the flavor comes from these
  components, using hot water would lessen the
  flavor and nutrition of the stock

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The 2nd Principle is Cut your vegetables to the
appropriate size for the type of stock

• The size of the cut helps the maximum flavor to
  be extracted.
• ex. A fish stock only simmers for a half hour
  (30 minutes) so the cut should be a julienne
  (thin strips ¼ thick, 2-3 long)
• ex. A brown stock simmers for 4-6, to sometimes
  24 hours, so the cut should be large dice (1
  cubes) The stock will have time extract the
  flavors and not fall apart after the long cooking
  period.

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The 3rd Principle is Select your protein base
beef, chicken, fish

• All bones are washed, then
• Roasted or Blanched
• Roasted bones for Brown Stocks
• Blanched bones for White Stocks
• For brown stocks roast bones, mirepoux add tomato
  product
• For white stocks, sauté mirepoux and sub parsnips
  for carrots

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The 4th Principle is SimmeringGentle extraction
aids in flavor and nutrition Boiling causes
cloudiness through agitation of the ingredients

• The 5th Principle is Skimming
• Keeps the stock clear
• The foam on top of the stock contains impurities

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EQUIPMENT CHOICES

• Aluminum reacts with acidic products, cause a
  chemical change during long cooking processes
• Copper Expensive, also reacts with acidic
  products, a great conductor of heat, in the case
  of stock production, can heat too fast.
• Stainless Steel the best choice, non reactive,
  heats evenly

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WHAT MAKES UP A STOCK?

• Composed of Four Elements
• 50Bones (nourishing element)
• 10-25Mirepoux (50 Onion, 25 carrot, 25
  celery)
• Bouquet Garni/Sachet dépices
• 100 COLD water

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50 BONES

• Washed, roasted or blanched Bones
• Beef, Veal, Chicken are the most common
• 50 by weight-ex. Your Chef says we have 25 of
  bones, following the formula that means you need
  12.5 of mirepoux (6 1/4 onion, 3 2oz. Of
  carrots and 3 2 oz celery) and 50 (6 ¼ gallons)
  of cold water!
• TWO TYPES OF STOCKS
• WHITE use blanched bones and white mirepoux (no
  carrots)
• BROWN use browned/roasted bones, mirepoux and
  tomato product

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10-25 MIREPOUX(meer-pwah)

• Mirepoux (a.k.a. rough garnish, O.C.C.) a
  combination of aromatic vegetables, most commonly
  two parts onion, one part celery, one part
  carrots used to flavor stocks and soups.
• The length of time the stocks simmers determines
  the size of the cut used to prepare the mirepoux.
  The longer the cooking time, the larger the size
  of the dice.

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100 WATER

• The water must be COLD and potable (safe to
  drink)!
• Some proteins only dissolve in cold water
• Cold water helps the stock remain clear
• Each gallon of water weighs 8 (8 pints)

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Aromatics and Spices

• Sachet dépices
• (sah-SHAY day-PEESE)
• a bag of spices used to flavor stocks and sauces

• Bouquet garni
• (boo-KAY gahr-NEE)
• Fresh vegetables and herbs tied together and used
  to flavor stocks and sauces

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TIME

• BROWN STOCK An amber liquid made by roasting
  poultry beef, veal or game bones. Simmering for
  4-6 hours, after roasting bones with mirepoux
  (large dice-1?) and adding aromatics.
• WHITE STOCK A clear , pale liquid made by
  simmering blanched poultry beef or veal bones for
  2-4 hours, with sautéed mirepoux (medium dice-½
  ?), and aromatics.
• FISH STOCK 30 minutes, can be finfish or
  shellfish (lobster, shrimp), sautéed mirepoux
  (julienne- 1/4 ? strips) and aromatics

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Key Terms

• Stock foundation of soups and sauces flavorful
  liquid made from the gentle simmering of bones
  /or vegetables in water to extract their flavor,
  aroma, color, body and nutrients.
• Demi-Glace A stock or sauce reduced to half its
  original volume (1 quart to 1 pint)
• Glace A stock or sauce reduced to quarter its
  original volume (1 quart to 1 cup)
• Fumet (foo-MAY) A highly flavored stock made w/
  fish bones
• Remouillage (ray-moo-LAJ) is a stock made from
  bones that have been already used in another
  preparation. It can replace the water as the
  liquid in stock making.

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Steps to Preparing a Stock

• Wash bones
• Blanch or brown bones (50)
• Cut mirepoux to the proper size for the type of
  stock to be prepared (10-25)
• Add cold water based on the basic stock formula
  (100 water, 50 bones, 25 mirepoux sachet
  bag)
• Bring the stock pot to just under a boil and keep
  stock simmering for the required time

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Finishing a Stock

• As the stock is simmering it must be skimmed
  often, removing the scum that forms on the
  surface to maintain the clarity and flavor of the
  stock.
• After the stock has simmered, the stock must be
  strained. The bones and mirepoux and be used a
  second time to make stock or strengthen a weak
  stock, this is called remouillage. (ray-moo-LAJ)

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Cooling a Stock

• Cooling Stock
• Pour hot stock or sauce into a metal stockpot.
  (Metal conducts heat more quickly, plastic should
  not be used as it acts as an insulator) Place
  pot in an empty sink on bricks or blocks so that
  the cold water can circulate underneath and on
  all sides of the pot. This is called venting.
• Allow cold water to run continuously. The
  constant replacement of cold water will bring
  down the temperature of the contents rapidly.
• If available, ice may be added to speed th
  cooling process. Ocassional stirring is
  recommended to distribute the the heat evenly.
• When cooled to at least 70F, immediately cover
  and refrigerate the stock _at_ 40F.

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Other Methods of cooling a Stock

• Use of an ice wand or paddle (Rapi-Kool)

Pour item to be cooled into multiple large
shallow pans
Use a Blast Chiller (a specialized piece of
equipment designed to chill large quantities of
hot food)
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SOUPS

• Chef Tomaseski
• PNW BOCES
• Culinary Arts/Hospitality Academy

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Key Terms

• Soup A liquid food made with nutrients from
  meat, fish, poultry /or vegetables.
• Thin Soup (aka clear soup) A soup made without
  starch
• Thick Soup A soup made with starch
• Specialty Soup A soup gaining special
  recognition, usually linked to a certain region
  or location in a state or country.
• Cold Soup A raw or cooked soup, served chilled
  and highly seasoned.
• Consommé The most perfect soup. A rich
  flavorful broth or stock that has been clarified.

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Thick Soups

• Cream Soups These soups are made with a
  thickener, like a roux. They are often finished
  with heavy cream, half half or whole milk.
• Purée Soups These soups are thickened by
  pureeing the all the ingredients in the soup.
• Bisque A thickened cream soup with a puree of
  the main ingredient, usually shellfish, such as,
  lobster, shrimp or crab.
• Chowders Hearty soups made similar to cream
  soups, with large pieces of main ingredients,
  usually potatoes, and garnishes.

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SAUCES

• Chef Tomaseski
• PNW BOCES
• Culinary Arts/Hospitality Academy

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Grand Saucesa.k.a. Mother Sauces

• Espagnole (ess-spah-NYOL)
• Hollandaise (HALL-en-daze)
• Béchamel (BAY-shah-MELL)
• Veloute (veh-loo-TAY)
• Tomato

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ESPAGNOLE

• Brown sauce/Espagnole
• Made from brown stock and brown roux
• Derivatives (small) sauces
• Bordelaise addition of red wine and parsley
• Diable addition of white wine or vinegar,
  cayenne
• Lyonnaise addition of sautéed onions, butter,
  white wine vinegar
• Piquante addition of shallots, white wine,
  vinegar, chopped gherkins, parsley, chervil,
  tarragon

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TOMATO

• Made from stock (ham/pork) and tomato product,
  classically thickened with roux.
• Derivatives (small) sauces
• Creole addition of sweet peppers, onions,
  chopped tomatoes
• Portuguese addition of onions, chopped tomato,
  garlic and parsley

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HOLLANDAISE

• A rich emulsified Sauce made from butter, egg
  yolks, lemon juice and cayenne.
• Emulsion a system (as fat in milk) consisting of
  a liquid dispersed with or without an emulsifier
  in another liquid that usually would not mix
  together.
• Derivatives (small) sauces
• Bearnaise addition of tarragon, white wine,
  vinegar, shallots
• Maltaise addition of grated orange zest, orange
  juice
• Choron addition of tomato

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Béchamel

• Made from whole milk and thickened with roux.
• Derivatives (small) sauces
• Cream addition of cream, instead of milk
• Cheddar Cheese addition of cheddar cheese
• Soubise addition of pureed, cooked onions
• Mornay addition of parmesan cheese

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VELOUTE

• Made from veal, chicken or fish stock, thickened
  with a blonde roux.
• Derivatives (small) sauces
• Allemande (Veal veloute) addition of egg yolks
• Albufera (Ivory) (chicken veloute) addition of
  cream, meat glace, pimento butter
• Percy (fish veloute) addition of white wine,
  shallots, butter and parsley

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THICKENERS

• Most Common Thickening Agents
• ROUX
• 50 fat (butter) 50 Flour (A.P.)
• SLURRIES
• A mixture of starch and cold liquid, typically
  flour, cornstarch, potato, rice or arrowroot
• LIAISON (lee-AY-zohn)
• Mixture of egg yolk and cream to add flavor and
  smoothness to a sauce.
• BUERRE MANIE (byurr man-YAY)
• Softened butter and flour kneaded together and
  added to a sauce in its finishing stages. The
  flour must be cooked out of the sauce, before
  serving.

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Other Sauces.

• COULIS is a thick pureed sauce, such as a tomato
  coulis, raspberry coulis, typically, the main
  ingredients is fruits or vegetables
• SALSA is a cold mixture of fresh herbs, spices,
  spices, fruits, and /or vegetables.
• Although they do not fit the traditions of a
  sauce, they add FLAVOR, MOISTURE, TEXTURE, and
  COLOR to the dish, as all sauces do!

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THE END

• HOPE YOU TOOK GOOD NOTES THERE IS A QUIZ-TOMORROW!