preparing stocks

• fonds de cuisine is the french term of stock
• stock is the foundation of cooking
• stock is a clear, thin liquid flavored by soluble substances
• what are the 4 classifications of stock

  • chicken stock - 🐓
  • white stock - made with veal of beef
  • brown stock - " have been browned
  • fish stock - trimmings of fillet
• bones is the ingredient where most of the flavor and the body of stocks come from
• mirepoix is the combination of onions, celery, and carrot
• 1•2•1 is the basic formula of mirepoix (COC)
• acid helps to dissolve tissues and extract flavor
• scraps are used if they are wholesome, clear, and appropriate
• an example of seasoning and spices is bouquet garni, an assortment of fresh herbs tied together
• 5 examples of seasonings and spices are

  • bay leaf
  • rosemary
  • paprika
  • nutmeg
  • oregano
• flavor, color, body, and clarity determine the quality
• a stock should be flavorful but not so strong that it overpowers other ingredients
• stock should be almost crystal clear when hot
• mirepoix should be trimmed and cut into a size suited for the type of stock
• blanching rids the bones of some of the impurities that causes cloudiness
• browning is roasting the bones in a hot oven (400F) for an hour until golden brown
• sweating causes bone and mirepoix to release flavor more quickly when liquid is added
• essential parts of stock

  • nourishing element
  • liquid (mostly water)
  • aromatics
  • mirepoix
• white beef stock - 8 to 10 hrs

  white and brown veal game stock - 6 to 8 hours

  white poultry and game bird stock - 3 to 4 hours

  fish stock - 45 mins to 1 hr

  vegetable stock - 45 mins to 1hr
• ingredient are boiled starting with cold water; this promotes extraction of proteins (which are sealed with hot water)
• if stocks are boiled, it will be cloudy
• salt is not usually added
• meat is added before the vegetables
• 1. start the stock in cold water
  2. simmer the stock gently
  3. skim the stock frequently
  4. strain the stock carefully
  5. cool the stock quickly
  6. store the stock properly
  7. degrease the stock