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WHAT ARE STOCKS? The liquids that form the foundation of soups and sauces! WHAT MAKES UP A STOCK?

5 Principles to successful 5 Principles to successful stocksstocks

►The 1The 1stst Principle is - Start with cold Principle is - Start with cold WaterWater

►The 2The 2ndnd Principle is - Cut your vegetables Principle is - Cut your vegetables to the appropriate size for the type of to the appropriate size for the type of stockstock

►The 3The 3rdrd Principle is - Select your protein Principle is - Select your protein base: beef, chicken, fishbase: beef, chicken, fish

►The 4The 4thth Principle is - Simmering Principle is - Simmering►The 5The 5thth Principle is - Skimming Principle is - Skimming

The 1The 1stst Principle is: Principle is:Start with cold WaterStart with cold Water

►Why cold water? Most proteins, Why cold water? Most proteins, vitamins and minerals dissolve in cold vitamins and minerals dissolve in cold water.water.

►More flavor! Part of the flavor comes More flavor! Part of the flavor comes from these components, using hot from these components, using hot water would lessen the flavor and water would lessen the flavor and nutrition of the stocknutrition of the stock

The 2The 2ndnd Principle is: Principle is: Cut your vegetables to the appropriate size for the Cut your vegetables to the appropriate size for the

type of stocktype of stock

►The size of the cut helps the maximum The size of the cut helps the maximum flavor to be extracted.flavor to be extracted.

► ex.: A fish stock only simmers for a half ex.: A fish stock only simmers for a half hour (30 minutes) so the cut should be a hour (30 minutes) so the cut should be a julienne (thin strips: ¼” thick, 2-3” long)julienne (thin strips: ¼” thick, 2-3” long)

► ex.: A brown stock simmers for 4-6, to ex.: A brown stock simmers for 4-6, to sometimes 24 hours, so the cut should be sometimes 24 hours, so the cut should be large dice (1” cubes) The stock will have large dice (1” cubes) The stock will have time extract the flavors and not fall apart time extract the flavors and not fall apart after the long cooking period.after the long cooking period.

The 3The 3rdrd Principle is: Principle is: Select your protein base: beef, chicken, fishSelect your protein base: beef, chicken, fish

►All bones are washed, then:All bones are washed, then: RoastedRoasted or or BlanchedBlanched Roasted bones for Brown StocksRoasted bones for Brown Stocks Blanched bones for White StocksBlanched bones for White Stocks For brown stocks roast bones, mirepoux For brown stocks roast bones, mirepoux

add tomato productadd tomato product For white stocks, sauté mirepoux and sub For white stocks, sauté mirepoux and sub

parsnips for carrotsparsnips for carrots

The 4The 4thth Principle is: Simmering Principle is: SimmeringGentle extraction aids in flavor and nutritionGentle extraction aids in flavor and nutrition

Boiling causes cloudiness through agitation of the Boiling causes cloudiness through agitation of the ingredientsingredients

The 5The 5thth Principle is: Skimming Principle is: SkimmingKeeps the stock clearKeeps the stock clear

The foam on top of the stock contains impuritiesThe foam on top of the stock contains impurities

EQUIPMENT CHOICESEQUIPMENT CHOICES

Aluminum:Aluminum: reacts with acidic products, reacts with acidic products, cause a chemical change during long cause a chemical change during long cooking processescooking processes

Copper:Copper: Expensive, also reacts with Expensive, also reacts with acidic products, a great conductor of heat, acidic products, a great conductor of heat, in the case of stock production, can heat in the case of stock production, can heat too fast.too fast.

Stainless Steel: the best choice, non Stainless Steel: the best choice, non reactive, heats evenlyreactive, heats evenly

WHAT MAKES UP A STOCK?

►Composed of Four Elements:Composed of Four Elements: 50%:Bones (nourishing element)50%:Bones (nourishing element) 10-25%:Mirepoux 10-25%:Mirepoux (50% Onion, 25% carrot, 25% celery)(50% Onion, 25% carrot, 25% celery)

Bouquet Garni/Sachet dBouquet Garni/Sachet déépicespices 100% COLD water100% COLD water

50% BONES50% BONES

►Washed, Washed, roastedroasted or or blanchedblanched Bones Bones►Beef, Veal, Chicken are the most Beef, Veal, Chicken are the most

commoncommon►50% by weight-ex. 50% by weight-ex. YourYour Chef says we have 25# Chef says we have 25#

of bones, following the formula that means you need of bones, following the formula that means you need

12.5# of mirepoux12.5# of mirepoux (6 1/4# onion, 3# 2oz. Of carrots and 3# 2 oz celery) (6 1/4# onion, 3# 2oz. Of carrots and 3# 2 oz celery) and and 50# (6 ¼ gallons) of cold water!50# (6 ¼ gallons) of cold water!

► TWO TYPES OF STOCKS:TWO TYPES OF STOCKS: WHITEWHITE: use blanched bones and white mirepoux (no carrots): use blanched bones and white mirepoux (no carrots) BROWNBROWN: use browned/roasted bones, mirepoux and tomato : use browned/roasted bones, mirepoux and tomato

productproduct

10-25% MIREPOUX10-25% MIREPOUX(meer-pwah)(meer-pwah)

►Mirepoux: (a.k.a.: rough garnish, Mirepoux: (a.k.a.: rough garnish, O.C.C.) a combination of aromatic O.C.C.) a combination of aromatic vegetables, most commonly two parts vegetables, most commonly two parts onion, one part celery, one part carrots; onion, one part celery, one part carrots; used to flavor stocks and soups. used to flavor stocks and soups.

►The length of time the stocks simmers The length of time the stocks simmers determines the size of the cut used to determines the size of the cut used to prepare the mirepoux. The longer the prepare the mirepoux. The longer the cooking time, the larger the size of the cooking time, the larger the size of the dice.dice.

100% WATER100% WATER

►The water must be COLD and potable The water must be COLD and potable (safe to drink)!(safe to drink)!

►Some proteins only dissolve in cold Some proteins only dissolve in cold waterwater

►Cold water helps the stock remain Cold water helps the stock remain clearclear

►Each gallon of water weighs 8# (8 Each gallon of water weighs 8# (8 pints)pints)

Aromatics and SpicesAromatics and Spices

► Sachet Sachet ďépicesďépices: : (sah-SHAY day-(sah-SHAY day-

PEESE)PEESE) a bag of spices used a bag of spices used

to flavor stocks and to flavor stocks and saucessauces

► Bouquet garni:Bouquet garni: (boo-KAY gahr-NEE)(boo-KAY gahr-NEE) Fresh vegetables Fresh vegetables

and herbs tied and herbs tied together and used to together and used to flavor stocks and flavor stocks and saucessauces

TIMETIME

► BROWN STOCKBROWN STOCK: An amber liquid made by : An amber liquid made by roasting poultry beef, veal or game bones. roasting poultry beef, veal or game bones. Simmering for 4-6 hours, after roasting bones Simmering for 4-6 hours, after roasting bones with mirepoux (large dice-1″) and adding with mirepoux (large dice-1″) and adding aromatics.aromatics.

► WHITE STOCKWHITE STOCK: A clear , pale liquid made by : A clear , pale liquid made by simmering blanched poultry beef or veal simmering blanched poultry beef or veal bones for 2-4 hours, with sautéed mirepoux bones for 2-4 hours, with sautéed mirepoux (medium dice-½ ″), and aromatics.(medium dice-½ ″), and aromatics.

► FISH STOCKFISH STOCK: 30 minutes, can be finfish or : 30 minutes, can be finfish or shellfish (lobster, shrimp), sautéed mirepoux shellfish (lobster, shrimp), sautéed mirepoux (julienne- 1/4 ″ strips) and aromatics(julienne- 1/4 ″ strips) and aromatics

Key TermsKey Terms

► Stock:Stock: foundation of soups and sauces; flavorful liquid made foundation of soups and sauces; flavorful liquid made from the gentle simmering of bones +/or vegetables in water from the gentle simmering of bones +/or vegetables in water to extract their flavor, aroma, color, body and nutrients.to extract their flavor, aroma, color, body and nutrients.

► Demi-Glace:Demi-Glace: A stock or sauce reduced to half its original A stock or sauce reduced to half its original volume (1 quart to 1 pint)volume (1 quart to 1 pint)

► Glace:Glace: A stock or sauce reduced to quarter its original A stock or sauce reduced to quarter its original volume (1 quart to 1 cup)volume (1 quart to 1 cup)

► Fumet:Fumet: (foo-MAY) A highly flavored stock made w/ fish bones (foo-MAY) A highly flavored stock made w/ fish bones

► RemouillageRemouillage (ray-moo-LAJ) is a stock made from bones that (ray-moo-LAJ) is a stock made from bones that have been already used in another preparation. It can replace have been already used in another preparation. It can replace the water as the liquid in stock making.the water as the liquid in stock making.

Steps to Preparing a StockSteps to Preparing a Stock

►Wash bonesWash bones►Blanch or brown bones (50%)Blanch or brown bones (50%)►Cut mirepoux to the proper size for the Cut mirepoux to the proper size for the

type of stock to be prepared (10-25%)type of stock to be prepared (10-25%)►Add cold water based on the basic stock Add cold water based on the basic stock

formula (100% water, 50% bones, 25% formula (100% water, 50% bones, 25% mirepoux & sachet bag)mirepoux & sachet bag)

►Bring the stock pot to just under a boil Bring the stock pot to just under a boil and keep stock simmering for the and keep stock simmering for the required timerequired time

Finishing a StockFinishing a Stock

►As the stock is simmering it must be As the stock is simmering it must be skimmed often, removing the scum skimmed often, removing the scum that forms on the surface to maintain that forms on the surface to maintain the clarity and flavor of the stock.the clarity and flavor of the stock.

►After the stock has simmered, the After the stock has simmered, the stock must be strained. The bones stock must be strained. The bones and mirepoux and be used a second and mirepoux and be used a second time to make stock or strengthen a time to make stock or strengthen a weak stock, this is called remouillage. weak stock, this is called remouillage. (ray-moo-LAJ)(ray-moo-LAJ)

Cooling a StockCooling a Stock

► Cooling StockCooling Stock Pour hot stock or sauce into a metal Pour hot stock or sauce into a metal

stockpot. (Metal conducts heat more stockpot. (Metal conducts heat more quickly, plastic should not be used quickly, plastic should not be used as it acts as an insulator) Place pot as it acts as an insulator) Place pot in an empty sink on bricks or blocks in an empty sink on bricks or blocks so that the cold water can circulate so that the cold water can circulate underneath and on all sides of the underneath and on all sides of the pot. This is called venting.pot. This is called venting.

Allow cold water to run continuously. Allow cold water to run continuously. The constant replacement of cold The constant replacement of cold water will bring down the water will bring down the temperature of the contents rapidly.temperature of the contents rapidly.

If available, ice may be added to If available, ice may be added to speed th cooling process. speed th cooling process. Ocassional stirring is recommended Ocassional stirring is recommended to distribute the the heat evenly.to distribute the the heat evenly.

When cooled to at least 70When cooled to at least 70°F, °F, immediately cover and refrigerate immediately cover and refrigerate the stock @ 40°F.the stock @ 40°F.

Other Methods of cooling a Other Methods of cooling a StockStock

►Use of an ice wand or paddle (Rapi-Kool)Use of an ice wand or paddle (Rapi-Kool)

**Pour item to be cooled into multiple Pour item to be cooled into multiple large shallow panslarge shallow pans

Use a Blast ChillerUse a Blast Chiller: (a : (a specialized piece of equipment specialized piece of equipment designed to chill large quantities of designed to chill large quantities of hot food)hot food)

SOUPSSOUPSChef TomaseskiChef Tomaseski

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Key TermsKey Terms

► Soup:Soup: A liquid food made with nutrients from meat, fish, A liquid food made with nutrients from meat, fish, poultry +/or vegetables.poultry +/or vegetables.

► Thin SoupThin Soup (aka clear soup): A soup made without starch (aka clear soup): A soup made without starch► Thick SoupThick Soup: A soup made with starch : A soup made with starch ► Specialty SoupSpecialty Soup: A soup gaining special recognition, : A soup gaining special recognition,

usually linked to a certain region or location in a state or usually linked to a certain region or location in a state or country.country.

► Cold SoupCold Soup: A raw or cooked soup, served chilled and : A raw or cooked soup, served chilled and highly seasoned.highly seasoned.

► ConsomméConsommé: The most perfect soup. A rich flavorful : The most perfect soup. A rich flavorful broth or stock that has been clarified.broth or stock that has been clarified.

Thick SoupsThick Soups

► Cream Soups: Cream Soups: These soups are made with a These soups are made with a thickener, like a roux. They are often finished with thickener, like a roux. They are often finished with heavy cream, half & half or whole milk.heavy cream, half & half or whole milk.

► PurPuréée Soups: e Soups: These soups are thickened by These soups are thickened by pureeing the all the ingredients in the soup.pureeing the all the ingredients in the soup.

► Bisque: Bisque: A thickened cream soup with a puree of A thickened cream soup with a puree of the main ingredient, usually shellfish, such as, the main ingredient, usually shellfish, such as, lobster, shrimp or crab.lobster, shrimp or crab.

► ChowdersChowders: Hearty soups made similar to cream : Hearty soups made similar to cream soups, with large pieces of main ingredients, soups, with large pieces of main ingredients, usually potatoes, and garnishes.usually potatoes, and garnishes.

SAUCESSAUCESChef TomaseskiChef Tomaseski

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Grand SaucesGrand Saucesa.k.a. Mother Saucesa.k.a. Mother Sauces

►EspagnoleEspagnole (ess-spah-NYOL)(ess-spah-NYOL)

►HollandaiseHollandaise (HALL-en-daze)(HALL-en-daze)

►BéchamelBéchamel (BAY-shah-MELL)(BAY-shah-MELL)

►VelouteVeloute (veh-loo-TAY)(veh-loo-TAY)

►TomatoTomato

ESPAGNOLEESPAGNOLE

►Brown sauce/EspagnoleBrown sauce/Espagnole Made from brown stock and brown rouxMade from brown stock and brown roux Derivatives (small) sauces:Derivatives (small) sauces:

►Bordelaise: addition of red wine and parsleyBordelaise: addition of red wine and parsley►Diable: addition of white wine or vinegar, Diable: addition of white wine or vinegar,

cayennecayenne►Lyonnaise: addition of sautLyonnaise: addition of sautééed onions, butter, ed onions, butter,

white wine & vinegarwhite wine & vinegar►Piquante: addition of shallots, white wine, Piquante: addition of shallots, white wine,

vinegar, chopped gherkins, parsley, chervil, vinegar, chopped gherkins, parsley, chervil, tarragontarragon

TOMATOTOMATO

►Made from stock (ham/pork) and Made from stock (ham/pork) and tomato product, classically thickened tomato product, classically thickened with roux.with roux.

►Derivatives (small) sauces:Derivatives (small) sauces: Creole: addition of sweet peppers, onions, Creole: addition of sweet peppers, onions,

chopped tomatoeschopped tomatoes Portuguese: addition of onions, chopped Portuguese: addition of onions, chopped

tomato, garlic and parsleytomato, garlic and parsley

HOLLANDAISEHOLLANDAISE►A rich emulsified Sauce made from A rich emulsified Sauce made from

butter, egg yolks, lemon juice and butter, egg yolks, lemon juice and cayenne.cayenne.

► Emulsion:Emulsion: a system (as fat in milk) consisting of a liquid dispersed with or without an emulsifier in another liquid that

usually would not mix together. ►Derivatives (small) sauces:Derivatives (small) sauces:

Bearnaise:Bearnaise: addition of tarragon, white wine, vinegar, addition of tarragon, white wine, vinegar, shallotsshallots

Maltaise: Maltaise: addition ofaddition of grated orange zest, orange juicegrated orange zest, orange juice

Choron:Choron: addition of addition of tomatotomato

BBééchamelchamel

►Made from whole milk and thickened Made from whole milk and thickened with roux.with roux.

►Derivatives (small) sauces:Derivatives (small) sauces: Cream:Cream: addition of cream, instead of milkaddition of cream, instead of milk

Cheddar Cheese:Cheddar Cheese: addition of cheddar cheeseaddition of cheddar cheese

Soubise:Soubise: addition of pureed, cooked onionsaddition of pureed, cooked onions

Mornay:Mornay: addition of parmesan cheese addition of parmesan cheese

VELOUTEVELOUTE

►Made from veal, chicken or fish stock, Made from veal, chicken or fish stock, thickened with a blonde roux.thickened with a blonde roux.

►Derivatives (small) sauces:Derivatives (small) sauces: Allemande: Allemande: (Veal veloute)(Veal veloute) addition of egg yolksaddition of egg yolks

Albufera (Ivory): Albufera (Ivory): (chicken veloute) addition of cream, (chicken veloute) addition of cream, meat glace, pimento buttermeat glace, pimento butter

Percy:Percy: (fish veloute) addition of white wine, shallots, (fish veloute) addition of white wine, shallots, butter and parsleybutter and parsley

THICKENERSTHICKENERS

► Most Common Thickening Agents:Most Common Thickening Agents:► ROUX:ROUX:

50% fat (butter) & 50% Flour (A.P.)50% fat (butter) & 50% Flour (A.P.)► SLURRIES:SLURRIES:

A mixture of starch and cold liquid, typically flour, A mixture of starch and cold liquid, typically flour, cornstarch, potato, rice or arrowrootcornstarch, potato, rice or arrowroot

► LIAISON:LIAISON: (lee-AY-zohn)(lee-AY-zohn) Mixture of egg yolk and cream to add flavor and Mixture of egg yolk and cream to add flavor and

smoothness to a sauce.smoothness to a sauce.► BUERRE MANIE:BUERRE MANIE: (byurr man-YAY)(byurr man-YAY)

Softened butter and flour kneaded together and added to a Softened butter and flour kneaded together and added to a sauce in its finishing stages. The flour must be cooked out sauce in its finishing stages. The flour must be cooked out of the sauce, before serving.of the sauce, before serving.

Other Sauces….Other Sauces….

►COULIS: is a thick pureed sauce, such as COULIS: is a thick pureed sauce, such as a tomato coulis, raspberry coulis, a tomato coulis, raspberry coulis, typically, the main ingredients is fruits typically, the main ingredients is fruits or vegetablesor vegetables

►SALSA: is a cold mixture of fresh herbs, SALSA: is a cold mixture of fresh herbs, spices, spices, fruits, and /or vegetables.spices, spices, fruits, and /or vegetables.

►Although they do not fit the traditions of Although they do not fit the traditions of a sauce, they add FLAVOR, MOISTURE, a sauce, they add FLAVOR, MOISTURE, TEXTURE, and COLOR to the dish, as all TEXTURE, and COLOR to the dish, as all sauces do!sauces do!

THE ENDTHE END►HOPE YOU TOOK GOOD HOPE YOU TOOK GOOD NOTES THERE IS A QUIZ-NOTES THERE IS A QUIZ-

TOMORROW!TOMORROW!