Transcript Stocks, Sauces & Soups

Stocks, Sauces &
Soups
Culinary Academy
Stock Basics
• French word for stock is FOND – meaning bottom,
ground, or base.
• A STOCK is the liquid that forms the foundation of
sauces and soups.
• Simmering various combinations of bones, vegetables,
and herbs to extract their flavors creates this foundation.
Elements of Stock
• Composed of 4 Ingredients:
– 50% Nourishing Element:
• The most important ingredient in a stock.
• Includes one or combination of the following:
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Fresh bones (beef, lamb, chicken, fish, veal, or game)
Meat trimmings
Fish trimmings (fish stock)
Vegetables (vegetable stock)
• Provides flavor, nutrients, and color.
• Some elements bring other benefits (i.e. bones
add gelatin)
Elements of Stock (Cont.)
– 10% Mirepoix:
• Combination of coarsely chopped vegetables to add
flavor, nutrients, and color.
• Ingredients may vary, but usually include:
– 2 parts onion
– 1 part celery
– 1 part carrots
– Bouquet Garni
• French for garnished bouquet
• Combination of fresh herbs and vegetables such as:
– carrots, leeks, celery, thyme, and parsley stems.
• Tied in a bundle with butchers twine and added to
simmering stock.
• Removed before stock is used.
Elements of Stock (Cont.)
– 100% Liquid:
• Almost always in the form of water.
• Should be cold when you begin to cook.
– Prevents stock from turning cloudy.
• When stock is done the final ratio of liquid to
nourishing element should be:
– 2 to 1
Commercial Stock
• Can be purchased in powder or concentrate
form.
• Called a BASE.
• Convenient but you lose flavor quality.
• Check ingredient list:
– Better quality will list fish, meat or poultry extracts
first.
– Lower quality will list salt or sodium first.
• Can give better flavor by simmering with bones
& mirepoix and straining.
• Some chefs supplement when not enough stock
available, but must adjust recipe accordingly
(b/c of salt).
Types of Stock
• White Stock
– Made from Chicken, Beef, Veal, or Fish bones
simmered with Vegetables.
– Generally colorless while cooking.
• Brown Stock
– Made from Beef, Veal, Chicken or Game.
– Color comes from roasting ingredients without water
in oven.
– Items are then combined with mirepoix, tomatoes or
tomato products, and caramelized.
– Water and herbs are then added and simmered
similar to a white stock.
Types of Stock (Cont.)
• Fish Stock
– Slowly cooking bones of lean fish or shellfish.
– Same procedure as white sauce only shorter
cooking time.
• Vegetable Stock
– No meat products are included.
– Basic ingredients are vegetables, herbs, spices
and water.
– Proportions and types of vegetables vary
depending on flavor desired.
• Artichokes, Brussels Sprouts, Cauliflower and Spinach
are usually avoided.
– Simmer only 30 – 45 minutes.
Types of Stock (Cont.)
• Glazes
– A stock that is reduced and concentrated
(reduction).
• REDUCTION: the process of evaporating part of a
stock’s water through simmering or boiling.
– Results is a flavorful, thick, and syrupy liquid
that turns solid when refrigerated.
– Small amounts can be used for flavoring.
Cooling & Storing
• Always cool stock before using.
– Rapid Kool
– Containers less than 4 inches deep.
– Cool in sink with cold running water or ice bath.
• Can store for several days in refrigerator.
• Can also be frozen for several months.
• Remove fat layer before using.
– Will not incorporate back into the stock when
heated.
• ??What temperature does stock need to
be re-heated to??
SAUCES
• One of the best ways to add flavor and
excitement to any dish.
• Learning to make good sauce is a basic
step toward becoming a GREAT cook.
• Sauce: A flavored, thickened liquid.
– Usually formed by adding a thickening agent,
seasonings, and flavorings to a STOCK.
– Two exceptions:
• Béchamel
• Hollandaise sauce
Sauces
• Meant to complement the foods they
accompany.
• Should never overpower or detract from
the food.
• Many restaurants use:
– Condensed or powdered commercial bases.
• Guaranteed consistent flavor & texture.
• Quality a concern.
– Premade sauces
• May not have flavor of freshly made.
Sauce Ingredients
• Liquid Ingredients
– Serve as the base or body.
– Stock is usually used.
– Vinegar or tomato products may be added for
acidity.
– Milk or clarified butter may also be used.
• Thickening Agents
– Sauces are thickened as opposed to stock.
– Starch is used and gelatinization occurs.
Sauce Ingredients (cont.)
• Thickening Agents (cont.)
– A good sauce has 4 characteristics:
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No lumps
Flavor is not floury or pasty
Sticks to the back of a spoon
Will not break apart as it cooks down
– Types of Thickening Agents Include:
• Flour
– bread or all purpose is usually added to fat or butter in the
pan.
• Cornstarch
– Almost twice the thickening power of flour.
– Often used in desserts & sweet sauces.
Sauce Ingredients (cont.)
– Types of Thickening Agents (cont.)
• Arrowroot
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Similar to cornstarch but more expensive.
Made from root of several tropical plants.
Creates a clearer sauce than cornstarch.
Often used in frozen desserts b/c it won’t break down
when reheated.
• Instant Starches
– Have been dried after being cooked.
– Can thicken without being heated.
– More often used in baking than in sauces.
• Bread Crumbs
– Will thicken quickly b/c they are cooked.
– Sauce will not be smooth
Sauce Ingredients (cont.)
– Types of Thickening Agents (cont.)
• Vegetable Purees
– A puree is a food that has been mashed, strained, or
finely chopped into a smooth pulp.
– Can be used to thicken sauces.
– A coulis is a sauce made from a fruit or vegetable puree.
– Healthful choice b/c they do not rely on fat content of
heavier sauces.
• Seasonings and Flavorings
– Add the finishing touches to a sauce.
– Can add the character of the sauce in a few
ingredients.
– Salt, pepper, mustard, vinegar, spices and
herbs are all included in this category.
Sauce Ingredients (cont.)
• Thickening by Reduction
– Can be cooked down to ½ or ¼ of original amount.
– Concentrates flavor.
– Cheesecloth and a china cap are used to strain
sauce for smoothness.
– Sauces are judged by their quality according to the
following:
• Appearance (shine & color)
• Flavor
• Texture, or smoothness
• Thickness, as appropriate to the type of sauce
• Clarity
Sauce Ingredients (cont.)
• Storage:
– Generally prepared for use the same day.
– To store, pour melted butter on top or cover
with oiled parchment paper.
• Reduces the amount of fat that will come to the
surface.
– Cover with a tight fitting lid.
– Remember to label & date.
Mother Sauces
• Also called Grand Sauces
• Compound sauces are made from these.
• Five Basic Sauces all made by
combining a liquid with a thickening agent:
– Sauce Espagnole
• Made from thickened brown stock and contains
some tomato product.
• Few seasonings.
• Demi-glace sauce is half espagnole and half
reduced brown stock.
– Forms the base for many compound brown sauces.
Mother Sauces (cont.)
– Tomato Sauce
• Made by simmering tomato product with
flavorings, seasonings, and stock or another
liquid.
• Very versatile sauce
– Béchamel Sauce
• AKA a cream or white sauce.
• Made by thickening milk with a white roux,
seasonings, and flavorings.
– A ROUX is a mixture of equal parts fat and flour.
– Veloute
• AKA blond sauce
• Mad by thickening a light-colored stock with a
light-colored roux.
Mother Sauces (cont.)
– Hollandaise Sauce
• French word for Dutch
• Made from emulsified egg yolks, clarified butter,
seasonings, and often lemon juice.
– Other Sauces
• Some sauces do not come from the 5 basic
mother sauces and include:
– Salsa: raw veggies or fruits, spices, onions, chiles.
– Relishes: Fruits or veggies and may be used as a
condiment or sauce.
– Gravy: Made from meat or poultry juices and a
thickening agent.
– Compound Butters: Made by adding seasonings to
softened butter.
– Independent Sauces: Applesauce, cocktail sauce,
sweet & sour sauce, bbq sauce.
Roux Preparation
• A roux is the most commonly used
thickening agent.
• Can do 60% flour to 40% fat for reduced
calories.
• VERY important to be able to make a
good roux!!!!
• Roux can be white, blond, or brown
depending on how long it’s cooked.
– White: 4-6 minutes
– Blond: 6-8 minutes
– Brown: 15-20 minutes
Roux Preparation (cont.)
• Roux Ingredients:
– Clarified Butter
• AKA drawn butter it is purified butterfat.
• The butter is melted with the water and milk solids
removed.
• Must be made ahead of time but makes a better
roux because of consistency.
• Lose ¼ lb when clarifying.
– Margarine
• Low cost, but quality varies and not as good flavor
as butter.
Roux Preparation (cont.)
• Roux Ingredients:
– Animal Fats:
• Includes lard, butter, chicken or beef fat.
• Flavor sauces – example is chicken gravy.
– Vegetable Oil
• Includes corn, safflower, and soybean oils.
• Do not add flavor and are not recommended.
– Shortening
• No flavor and high melting point.
• Better for frying or baking than roux.
– Flour
• Bread or all-purpose is most common
Roux Preparation (cont.)
• Proportions
– Equal parts fat & flour for a good roux.
– Too much flour will not absorb.
– Too much fat will rise to the top.
– Correct consistency is firm, not runny.
• Tips
– Do not use aluminum cookware: metallic
taste.
• Stainless Steel
– Do not use very high or very low temps.
Roux Preparation (cont.)
– Do not over thicken.
• Sauce must almost reach boiling point before roux
will thicken it.
• One Pound Roux to One Gallon Sauce
– Avoid lumps by doing the following:
• Add cold stock to hot roux & whisk.
• Dissolve cold roux with warm or hot liquid before
adding to hot stock.
– Always cook sauce mixture for 20 minutes
after boiling.
• Reduces floury taste.
Soups
• Can be served as an appetizer or a main course.
• Offers a variety of flavors and nutrition.
• Frequently served at lunch:
– Lunch special of soup & salad or soup & sandwich.
• Also served at dinner:
– Hearty soup served with bread
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Usually served as cup or bowl.
First soup can be dated back to 6000 BC
Today many canned and dried soups are available.
Fresh soups with high-quality ingredients have the best
flavor.
Clear Soups
• Made from clear stock or broth.
• Not thickened.
• Broth: Sometimes called bouillon, is made from
simmered meat and vegetables.
• Clear soups are made primarily of broths that can stand
alone as a dish.
• Broths typically have more flavor that stock because of
the meat being simmered.
Clear Soups: Consomme
• Consommé: A clear soup that is made from a rich
broth.
– Broth is reduced to evaporate some of the water.
– Is clarified by removing the particles as they float to the
top.
• Preparation:
– Combine ground poultry or beef, lightly beaten egg white
and other ingredients.
– Add cold broth and bring to simmer.
– As the proteins coagulate they form a raft
• floating mass from the mixture of meat and eggs
• Traps impurities that rise to the top
– Simmer for 1 – 1 ½ hours
– Strain and season to taste.
Clear Soups: Vegetable
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One of the easiest to prepare.
Meat-based stock or broth is most often used.
Vegetarian soups uses vegetable-based stock or broth.
Cut all vegetables about the same size so they cook
evenly.
• Pasta or grains may be added to make soup more
hearty.
Thick Soups
• Not clear or transparent
• Include a thickening agent: roux, cream or vegetable puree.
Thick Soups: Puree
– Thickened by grinding the main ingredient in a food
processor.
– Examples include: Split pea, navy bean and
butternut squash.
– Purees may contain milk or cream.
– Texture is more coarse than cream soups.
– Usually thick and hearty.
– Preparation:
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Sweat fresh vegetables in fat
Add hot liquid (stock or broth)
Add starchy or dried vegetables & simmer until cooked
Puree
Simmer again
Season & serve
Thick Soups: Cream
• Velvety-smooth, thick soup.
• Made with cooked vegetables sometimes pureed.
• Preparation:
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Sweat hard vegatables (celery, carrots) in fat.
Thicken with flour to make a roux.
Add hot stock or milk & simmer (no boiling)
Add soft vegetables & bouquet garni or spice sachet.
Skim impurities
Puree
Add hot bechamel or cream to soup.
Season & serve
Specialty Soups
• Highlights the cuisine of a specific region.
• Bisques:
– Usually made from shellfish and contains cream.
– Lobster bisque is made like a cream soup.
• Chowders:
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Made from fish, seafood, or vegetables.
Compared to stews because they are hearty and chunky.
Often thickened with a roux.
Usually contain potatoes.
Milk or cream used for liquid ingredient.
• Watch both bisques and chowders closely to prevent
curdling.
• Cold Soups:
– May be cooked or uncooked, then chilled.
Specialty Soup
• Cold Soups:
– May be cooked or uncooked, then chilled.
– Yogurt, cream, or pureed fruit is often used as thickener.
• Cooked Cold Soups
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Hot soups can be chilled and served cold.
Vichyssoise: a cold version of potato-leek soup
Cream is added just before it is served, after it has chilled.
Flavor is dulled, so taste before serving.
Consistency should be thinner than hot cream soup.
• Uncooked Cold Soups
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Easy to prepare
Work in preparation is from chopping.
Fruits & vegetables usually pureed for thickness.
Serve cold in cold bowls.
International Soups
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Linked to different nations or cultures.
Borscht: beet soup originally from Russia.
Offered for both lunch and dinner in ethnic restaurants.
Ingredients associated with a culture’s cuisine.
French Onion and Gaspacho have become mainstream in
the US and popular throughout the world.
• Some can stand alone as a meal – minestrone for example.
• Examples:
– Ginataan: from the Philippines made from coconut milk, milk
fruits and tapioca pearls.
– Oshiruko: Japanese bean soup
– Egg Drop: China
– Bouillabaisse: French fish soup
– Gumbo: Creole soup from the south
– Pho: Vietnamese beef noodle soup
Preparation & Storage
• Presentation is important:
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Size & type of cup or bowl determined by type of soup.
Appetizer: 6-8 oz
Main Course: 10-12 oz
Temperature of bowl or cup affects presentation
Temperature of soup:
• Hot – 165 degrees or above
• Cold – 41 degrees or below
• Garnishes:
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Enhances how soup looks
Parsley or sour cream look nice
Toppings should contrast the color
Should be added just before the soup is served
Arrange attractively
Flavor & texture should complement the soup
Preparation & Storage
• Accompaniments:
– Served on the side
– Include:
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Whole grain wafers
Corn chips
Saltine or oyster crackers
Melba toast
Bread sticks
• Storage
– If large batches of thick soups are made – refrigerate before you
add milk or cream. Reheat base and add cold milk or cream.
– Soups will thicken as they heat so check for consistency before
serving.
– Stir often to prevent scorching.
– Taste for adjustments.