Stocks

• Stocks may be defined as clear, thin flavored and aromatic liquid extracted from the meat, poultry, fish and their bones, and from the vegetables and seasonings.
• Stocks — It is the basic foundation in soups and sauces and other cooking methods.
• Stocks -- In French it is called "Fonds de Cuisine".
• STOCKS FOUND IN KITCHEN

  • Chicken stock
  • Fish stock
  • Beef stock
  • Vegetable stock
  • Veal stock
  • Game stock
  • Stock syrup
  • Convenience stock
  • Master stock
• WHAT IS REQUIRED TO MAKE A GOOD QUALITY STOCK?

  • Good quality ingredients
  • Skill and Expertise of staff
  • Time
  • Flavor
  • Clarity
  • Structural component attributes
• Some stocks can be made in 20 mins cooking time while other may take 8-12 hours to extract the flavors and structural ingredients that are required in a good stock.
• • Flavor- is extracted from the flesh that is still attached to the bones, when bones are used and from the extras that are used to make stocks.
• Clarity- is the purity that can be obtained when some stocks are made and correct processes have been followed.
• Structural component attributes- are gelatin that is acquired from the collagen.
• THE FOLLOWING INGREDIENTS ARE USED IN THE FOLLOWING STOCKS:

  • Bones
  • Mirepoix
  • Aromatics
  • Water
• THE FOLLOWING STOCKS MAY HAVE

  THESE INGREDIENTS:

  • Chicken
  • Beef
  • Game
  • Fish
  • Veal
• STOCKS WILL BE COOKED FOR VARIOUS TIMES:

  Fish stocks - 20 mins
• STOCKS WILL BE COOKED FOR VARIOUS TIMES:

  Chicken stocks - 2 to 4 hours
• STOCKS WILL BE COOKED FOR VARIOUS TIMES:

  Beef stocks - 8 to 12 hours
• White stock- is made by gently simmering poultry, fish or fish bones. It is very pale in color and lightly flavored stock.
• Brown stock- is made by browning meats and bones of beef, veal and game through roasting and aromatic vegetables.
• Brown stock- it is an amber liquid
• Fumet or Fish stock- is made with fish bones which bones, and mirepoix can cook before the liquid is added. This technique is known as the sweating method. It is highly flavored stock.
• CLASSIFICATIONS OF DIFFERENT STOCKS:

  1. White stock
  2. Brown stock
  3. Fumet or Fish stock
• Uses of various stocks:

  • As a base for soups and sauces
  • As a base for stews and braise
  • As a cooking medium for vegetables and grains
• Cook stock slowly-simmered, never boil. Boiling makes a cloudy stock.
• Never cover stocks while it is cooking. You need to evaporate some of the stock to concentrate the flavor.
• Carefully skim and defat the stocks.
• Cool the stock quickly. Refrigerate promply.
• Avoid using too much seasoning or any food which has strong or bitter flavor as these will overpower the characteristic flavor of meat stock.
• Do not use starchy substances such as old gravy, sauce or bread since these would sour the stock.

  Salted meat or very fat meat should neither to be use.
• In seasoning stocks, it is better to use whole spices like pepper corns and all other spices like coriander, celery seeds and bay leaf but

  only in small quantities since they are strong spices.
• Mace, paprika and cayenne should be added in small pinches.

  Salt should be used sparingly as the stock may be reduced and therefore ,concentrated.
• Be sure to use bouquet garnish - an onion stock with cloves for flavoring purposes.
• When preparing food with the stockpot always blanch bones and leave the vegetables whole to avoid clouding. Then cover all ingredients with cold water and bring to boil. Lower heat and simmer gently.
• The quality of the stock will depend on the quality of the ingredients used to produce and the skill and expertise of the cook making the stock.
• Good quality ingredients can be used but if bad practices are used then the quality will not be in the stock.
• Flavor - Extras might include vegetables and aromatics

  which are added for their flavor and aroma

  attributes
• A clear stock has a cleaner flavor. But not all stocks are clear.
• When collagen is cooked in water for long periods of time it will break down and dissolve into the liquid and form gelatin.
• This gelatin will cause liquids to set or solidify when cooled. The amount of gelatin to liquid will determine the density of the gel and how hard the liquid will set.
• White stock - The aromatics in the water are appropriate to extract the water- soluble proteins that provide flavor and body. It is a clear and colorless liquid