Stocks

• Types of stocks:

  • White stock: made from beef or veal bones
  • Brown stock: made from beef or veal bones that have been browned in an oven
  • Fish stock: made from fish bones left over and trimmings after filleting
• Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and pork
• The kinds of bones used determine the kind of stock, except for vegetable stock
• Mirepoix is a combination of coarsely chopped onions, carrots, and celery used to flavor stocks
• Basic formula for Mirepoix:

  • 2 parts onion
  • 1 part celery
  • 1 part carrot
• Acid helps dissolve connective tissues and extract flavor and body from bones
• Scraps may be used in stocks if they are clear, wholesome, and appropriate to the stock being made
• Seasoning and spices are used in preparing stock
• Bouquet garni is an assortment of fresh herbs and aromatic ingredients tied in a bundle with string for easy removal from the stock