Transcript Stocks - Nassau BOCES

Stocks
Definition of a Stock
• Stock- A flavorful liquid used as a base to
flavor soups and sauces.
• A stock is made by simmering meat,
poultry, fish, or vegetables until all of the
flavor is taken out.
What's in a Stock?
1.Flavoring agent
Beef, poultry, fish, or vegetables as a main
flavoring agent.
Mire Poix
• 2 parts onion
• 1 part celery
• 1 part carrot
Aromatics
• Plant ingredients such as herbs and
spices to give the stock added flavor.
• Bay leaves, peppercorns, parsley stems,
thyme, garlic.
Bouquet Garni
• Aromatics
– (thyme, parsley stems, bay leaf tied into a
bundle using butchers twine.
Sachet
(bag of spices)
• Aromatics
– thyme, parsley stems, bay leaf, garlic cloves,
peppercorns tied into a bag using cheese
cloth
Water
• Water is an important part of stock
preparation.
• It is very important to always start a stock
with cold water to get the most flavor out
of the ingredients.
Components of a stock
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Flavoring agent
Mirepoix
Aeromatics
water
• Always remember that the better the stock
is, the better the preparation will come out.
• If I use a weak chicken stock to prepare a
chicken soup the soup will not have
enough flavor.
2 Main Types of Stock
• 1. White stock
• 2. Brown stock
What is the difference?
• In a brown stock the flavoring agent is
roasted and tomato paste is added to give
the stock a roasted flavor and brown color.
• In a white stock the flavoring agent is not
roasted , this gives us a stock that is light
in color.
Cooking times for stock preparation
• Fish- 45 min.
• Vegetables- 45 min to 1 hour
• Chicken- 4-6 hours
• Beef- 6-8 hours
• Prepare stock in a Stock Pot. This is a pot
that is taller than it is wide.
•Never stir a stock!!!
• A stock should be clear.
Chicken Stock
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5 pounds chicken bones
2 medium onions roughly chopped
4 ribs celery roughly chopped
1 carrot roughly chopped
2 sprigs fresh thyme
2 bay leaves
2 gal. water
White Stock Preparation
• 1.Wash the bones to remove any blood
pockets.
• 2.Combine flavor agent with cold water
and bring to a boil, then reduce to a
simmer.
• 2. Reduce to a simmer, skim the scum as
it floats to the surface.
• Skimming the scum helps the stock
become clear.
• 3. Add the mire poix and aeromatics.
• 4. Simmer the stock for the appropriate
time.
• This helps develop the flavor of the stock.
• 5. Strain the stock into a container, making
sure little or no particles get into the stock.
• Cool stock as quickly as possible in an ice
bath.
• Label, date and store accordingly.
Brown Stock Preparation
• In a brown stock the flavoring agent and
mire poix are roasted with the addition of
tomato paste.
• 1. Do not wash the bones to make a
brown stock. Place the bones into a
roasting pan.
• 2. Roast the bones in a 400 degree oven
until they are brown ( not burnt) brush the
bones with tomato paste the last 15 min of
cooking.
• 3. Add the bones into cold water.
• Drain the roasting pan and deglaze with
water to remove the brown drippings that
have formed during the roasting process.
• 4. while the bones are coming up to a
simmer, coat the mire poix with tomato
paste and roast the mire poix.
• Continue as if you were making a white
stock.