Junior Chapter 17

STOCKS

Four essential parts:
•Major flavoring ingredient

•Liquid

•Mirepoix

•Aromatics

STOCKS

Mirepoix:
•Coarsely chopped onions, carrots, and celery

•Provides flavor base

•50% onions

•25% carrots

•25% celery

White mirepoix:
•Substitute parsnips

•Additional onions, leeks, and mushrooms for carrots

STOCKS

Aromatics:
•Herbs, spices, and flavorings

•Create a savory smell

Bouquet garni:
•“Bag of herbs”

•Bundle of fresh herbs—thyme, parsley stems, bay leaf

•Tied together

Sachet d’épices:
•Cheesecloth

•Parsley stems, dried thyme, bay leaf, cracked peppercorns

TYPES OF STOCKS

Stock:
•Flavorful liquid

•Simmering bones and/or vegetables

•24 hours to cook

•Cost-effective

•“Building blocks”

oBase for soups and creams

TYPES OF STOCKS

•Liquid from simmering meats
or vegetables

•Broth

•Amber liquid

•Simmering poultry, beef, veal,
or game bones

•Bones browned first

•Aromatic vegetable broth

•Poaching fish or vegetables

Bouillon

Court bouillon

Brown stock

TYPES OF STOCKS

•Similar to fish stock

•Highly flavored stock

•Made with fish bones

•Reduced to intensify flavor

•“Glaze”

•Reduced stock with jelly-like
consistency

•Made from brown, chicken, or
fish stock

•Rich, lightly reduced stock

•Sauce for roasted meats

Fumet

Jus

Glace

TYPES OF STOCKS

•Weak stock

•Bones used from another
preparation

•Replace water as the liquid

•“Rewetting”

•Made from mirepoix, leeks,
and turnips

•Tomatoes, garlic, and
seasoning—darken stock

•Avoid leafy greens—bitter

•Clear, pale liquid

•Simmering poultry, beef, or
fish bones

Remouillage

White stock

Vegetable stock

PREPARING INGREDIENTS FOR STOCK

•Quality of stock

oFlavor

oBody

oClarity

•Does not overpower other ingredients

•Strongest flavors—fish, chicken, and beef

•Neutral flavor—veal

•Crystal clear—except fumet

PREPARING INGREDIENTS FOR STOCK

Stock

Bones/Vegetables

Water

Mirepoix

Chicken, beef, veal game

8 pounds

6 quarts

1 pound

Fish/shellfish or fumet

11 pounds

5 quarts

1 pound

Vegetable

4 pounds

4 quarts

¾ pound

PREPARING STOCK

1. Combine major flavorings and cold liquid
2. Bring to simmer
3. Skim as necessary
4. Add mirepoix and aromatics

oLast hour of cooking

PREPARING STOCK

5. Simmer

oDevelop flavor, body, and color

6. Strain

oCheesecloth or coffee filter

oUse immediately or store

FAT REMOVAL FROM STOCK

•Fat removal

oRemove cooled and hardened fat from surface

oLift or scrape away fat

•Clearer and purer color

•Removes some fat content—healthier

•Reheating stock

oSkim additional impurities

COOLING STOCK

•Transfer to container

•Place in ice-water bath

•Stir often

•Once cooled, place in cooler

•Do not place stockpot in cooler

•Cooling

o135°F to 70°F (57°C to 21°C) within two hours

o70°F to 41°F (21°C to 5°C) or lower in the next four hours

SAUCES

•“A relish to make food more appetizing”

•Adds flavor, moisture, richness, color, and visual appeal

•Complement food, not disguise it

•Contrasting flavor

MOTHER SAUCES

•Sauce

•Liquid or semisolid product

•Used to prepare other foods

•Saucier

•Specializes in making sauces

•Roux

•Main ingredient

•Thickener

•Equal parts flour and fat

MOTHER SAUCES

Five classical mother sauces—basis of sauces— “grand sauces”
•Béchamel—milk and white roux

•Velouté—veal, chicken, or fish stock and white or blond roux

•Brown or espagnole sauce—brown stock and brown roux

•Tomato sauce—stock and tomatoes

•Hollandaise—emulsion made from eggs, butter, and lemon

MOTHER SAUCES

•Rarely used alone

•Used to make small or derivative sauces

•Demi-glace—rich brown sauce

MOTHER SAUCES AND THEIR DERIVATIVES

Béchamel

Small Sauce

Additional Ingredients

Examples of Sauce Usage

Cream

Cream (instead of milk)

Over chicken or fish

Cheddar cheese

Cheddar cheese

Macaroni and cheese

Soubise

Puréed cooked onions
Roasted meats, game,
poultry, and vegetables

MOTHER SAUCES AND THEIR DERIVATIVES

Brown (espagnole)

Small Sauce

Additional Ingredients

Examples of Sauce Usage

Bordelaise

Red wine, parsley
Red meats such as

filet mignon

Chasseur

(also called hunter’s sauce)

Mushrooms, shallots,
white wine, tomato

concassé

Wild game meats, such as

venison and rabbit

Lyonnaise
Sautéed onions, butter,

white wine, vinegar
Roasts and steaks

Madeira

Madeira wine

Roasts and steaks

MOTHER SAUCES AND THEIR DERIVATIVES

Hollandaise

Small Sauce

Additional Ingredients

Examples of Sauce Usage

Béarnaise
Tarragon, white wine,

vinegar, shallots

Steaks, asparagus,

or salmon

Maltaise
Blood orange juice

and zest
Fish and vegetables

MOTHER SAUCES AND THEIR DERIVATIVES

Tomato

Small Sauce

Additional Ingredients

Examples of Sauce Usage

Creole
Sweet peppers, onions,

chopped tomatoes

Shrimp, chicken,

or sausages

Portuguese

Onions, chopped

tomatoes,

garlic, parsley

Chicken and fish

MOTHER SAUCES AND THEIR DERIVATIVES

Chicken velouté

Small Sauce

Additional Ingredients

Examples of Sauce Usage

Mushroom

Cream, mushrooms
Steak, chicken,

or potatoes

Supreme
Reduced with heavy

cream
Chicken and vegetables

Hungarian

Cream, Hungarian paprika
Chicken, fish, veal,

and dumplings

BASIC INGREDIENTS IN SAUCES

•Liquid component

•Stock

•Milk or cream

•Wine

•Mother sauce

•Aromatics

•Complexity and character

•Thickener

•Richness and body

•Roux

•Beurre manié

•Slurry

•Liaison

BASIC INGREDIENTS IN SAUCES

Roux:
•Fat

•Flour

•Stirred until blended

•Color—determined by length of heat time

BASIC INGREDIENTS IN SAUCES

White roux:
•Little cooking time

•Light-colored sauces—béchamel

•Bland and starchy

•Most thickening power

BASIC INGREDIENTS IN SAUCES

Blond roux:
•Cooked longer than white roux

•Flour turns golden

•Nutty aroma

•Ivory-colored sauces—velouté

•More flavorful

•Nutty taste

BASIC INGREDIENTS IN SAUCES

Brown/dark brown roux:
•Cooked longest

•Nutty

•Brown roux—rich medium-brown color

•Dark brown roux—dark, nutty, roasted flavor

•Least thickening ability

BASIC INGREDIENTS IN SAUCES

Beurre manié:
•Thickener

•Equal parts flour and butter

•Small-sized spheres

•Add to cooking sauce

•Thickens quickly

•End of cooking process

BASIC INGREDIENTS IN SAUCES

Slurry:
•Cornstarch and cold liquid

•Can replace roux

•Dissolve cornstarch in cold liquid

•Consistency—heavy cream

•Do not add to sauce—lumpy

BASIC INGREDIENTS IN SAUCES

Liaison:
•Egg yolks and heavy cream

•Finish sauces—Allemande

•Rich flavor and smoothness

•Temper liaison—prevent curdling

PREPARING DIFFERENT KINDS OF SAUCE

Compound butter:
•Butter and flavoring ingredients

•Finish grilled or broiled meats, fish, poultry, game,
pastas, and sauces

•Roll into long tube shape

•Chill and slice

•Maître d’hôtel butter—lemon juice and parsley

oGarnish grilled meat or fish

BASIC KINDS OF SOUP

Clear soup:
•Flavored stocks, soups, and consommés

•Chicken noodle soup, minestrone, onion soup

Thick soup:
•Cream and purée soups

•Bisques, chowders, cream of tomato, lentil, split pea

THICK SOUPS

•Cream and purée soups

•Liquid and sachet d’épices or bouquet garni

•Puréed main ingredient

•Cream soup

oThickened with starch—roux

oSmooth texture

oNever boil—fat breaks down

oGarnish with bit of main ingredient

•Purée soup

oThickened with starch from main ingredient—potatoes

oCoarser

THICK SOUPS

Bisques:
•Cream soup

•Puréed shells from shellfish—lobster, shrimp, or crab

•Texture slightly grainy

•Pale pink or red color

•Flavor of shellfish

THICK SOUPS

Chowders:
•Hearty, thick soup

•Made same way as cream soups

•Not puréed before cream or milk

•Thickened with roux

•Large pieces of main ingredients

•Garnish

PREPARING BASIC BROTH

1. Combine meat or vegetables and water
2. Bring to even simmer
3. Add mirepoix and bouquet garni
4. Simmer for appropriate cooking time

oBeef, veal, game, chicken: 2 to 3 hours

oFish: 30 to 40 minutes

oVegetables: 30 minutes to 1 hour

5. Skim and strain

PREPARING BASIC CONSOMMÉ

1. Combine ingredients
2. Blend in stock
3. Bring to slow simmer

oStir frequently until raft forms

4. Do not stir after raft forms
5. Break hole in raft

oContinue to simmer

6. Strain
7. Cool and store

CLARIFYING STOCK

1. Use egg whites, mild acid, browned onion
2. Whip egg whites
3. Add ingredients—100°F (38°C)
4. Simmer gently

oMedium heat

oHalf hour or >

5. Do not stir raft
6. Remove raft
7. Discard raft

CLARIFYING STOCK

1. Sauté major flavoring
2. Make roux
3. Add ingredients and simmer
4. Purée and strain
5. Add additional stock—adjust consistency
6. Add cream and garnish

MAKING BISQUE

1. Sear crustacean shells
2. Add mirepoix, and sweat
3. Add tomato product
4. Reduce to au sec (very dry)
5. Add stock and sachet d’épices or bouquet garni
6. Mix in roux
7. Simmer and skim

MAKING BISQUE

8. Discard sachet d’épices or bouquet garni
9. Strain and purée the solids
10.Remix liquid to proper consistency
11.Strain

oCool and store

oFinish and garnish