Transcript Stocks
VRQ2 Theory Unit 707 UPK 707 Stocks are liquids that contain the flavours and nutrients of different food products These flavours are extracted by long slow cooking (with the exception of Fish and Shellfish stocks) They are used as the base for sauces, soups and aspic jellies. White Stocks Brown Stocks Meat/Flesh adds flavour to a stock, but is expensive Bones and skin add Gelatin to a stock (break down of collagen) which gives it body but very little flavour Important to add as much meat trimming as possible to stock for flavour (also sauces) All Stocks should be started from cold and brought to a gentle simmer This allows the fat and proteins to slowly escape from the bones and flesh to form the scum, which can be removed by skimming This method produces a clear stock A stock made using hot water rather than cold, causes the fat to emulsify into the water and the proteins to coagulate immediately, forming fine particles which show up as a cloudy stock Most animal bones are suitable for stock with the exception of Pork bones (can be used with care) which can crumble on prolonged cooking and cloud the stock. Fish bones should have all gills, traces of blood and dark membranes removed before use, so that there are no strong odours to taint the stock Only white fish bones should be used, not oily. White stocks differ from brown stock in colour and flavour due to lack of caramelisation of the vegetables and bones Bones for white stock can be blanched and washed before use, this gives a cleaner stock, but with reduced flavour. All ingredients used for a stock should be of the freshest and highest quality. Brown stocks are generally made using thoroughly roasted meat/poultry bones/carcases and vegetables The caramelised meat (& vegetable) juices dissolve into the water to give the characteristic brown colour and intense flavour Simmering stocks must not be covered to avoid the boiling back of scum and fat which would ruin the appearance of the stock Good deep colour Distinct flavour Clear Fat free Good aroma Sets when cold Fish and shellfish flesh have large amounts of collagen, but this type is much easier to cook down to gelatine than that of animal collagen. This is why fish/shellfish stocks have a short cooking time (except cephalopod stocks) compared to meat/poultry stock This short cooking time also prevents the breakdown of the bones and leaching of calcium salts into the stock (bitter or coarse/chalky after effect on the palate) Clear No oil Clean smell Good Flavour Freshly made Sets when cold Stocks should be skimmed continuously to remove impurities and leave a clear liquid Never add salt to a stock as this will concentrate when you use it to make sauces Stocks can be used as the liquid base for another batch of bones and vegetables to make a reinforced stock known as a Double Stock. This obviously has a stronger, richer flavour and heavier body, due to the increased gelatine load. Because stocks have a high nutritional value, they are an ideal breeding ground for bacteria. Stocks which are not to be used immediately, should be blast chilled to below 5 degrees within 90 minutes and stored, covered, and labelled in a fridge. Stocks can also be reduced to a glaze and then reconstituted with water, this can save on storage space These are items such as Stock Cubes, Pastes and Powders Developed because of ease of use, lack of kitchen space/chefs time, cost. Mainly Salt, Flavour Enhancers, Fat , Herbs and Spices Convenience stocks should be made up to 50% strength, because of the salt load Can’t use as a base for reduction sauce, as they contain no gelatin or real meat protein/sugars There are good powder stocks and pastes made using a high proportion of natural ingredients, these are expensive due to this high quality method (spray dried etc) Some small companies are making fresh stock of high quality, but there is a cost implication Questions ????