Stocks

Stock _________ - French work for _________, meaning bottom, ground, base. Result of _________ from various food items using _________ as a base. A flavored _________ A good stock is the key to a great soup, sauce or braised dish

Types of Stock _________ Raw bones and vegetables simmered in water with seasonings _________ Bones and vegetables that have first been browned then simmered in water with seasonings _________ or fumet Fish bones or crustacean shells cooked slowly with vegetables and seasonings in water _________ Vegetables and seasonings simmered in water with an acidic liquid

Ingredients in Stock _________ Seasonings Beef, veal, chicken, fish Mixture of 50% onions, 25% carrots and 25% celery Seasonings _________, _________, _________, parsley stems and, optionally, garlic Do _________ add _________

Mirepoix

Principles of Stock Making Start the stock in _________ _________ the stock gently _________ the stock frequently _________ the stock carefully _________the stock quickly _________ stock properly ___________________Depouillage

White Stock Neutral stock made from beef, veal or chicken bones _________ Wash and cut up bones, place them in a stockpot and cover with cold water Bring the water to a boil over high heat As soon as water comes to a boil, skim the rising impurities; drain the water from the bones and discard Refill the pot with cold water and proceed with the stock recipe

Brown Stock Made from chicken, veal, beef or game bones _________ _________blanch the bones Place the cut up bones in a _________one layer deep; it is better to roast several pans of bones than to overfill one pan Roast the bones for approximately 1 hour in a hot oven, _________°F; stirring occasionally, brown the bones thoroughly, but do not allow them to burn _________the roasted bones from the pan to the stockpot

Caramelizing the Bones

Brown Stock (cont.) Deglazing the pan Place the pan on the stove top over medium heat; add enough water to cover the bottom of the pan approximately ½ inch deep _________the pan bottom to dissolve and remove all the caramelized materials while the water heats Pour the deglazing liquid over the bones in the stock pot

Deglazing the Pan

Brown Stock (cont.) Caramelizing mirepoix Add a little of the reserved _________ from the roasted bones to the roasting pan after it has been deglazed _________ the mirepoix, browning the vegetables well and evenly without burning them Add caramelized mirepoix to _________

Caramelizing Mirepoix

Fish Stock and Fumet Made with the bones and heads of fish and crustacean shells _________are not generally used Bones are _________ blanched, due to loss of flavor Fumets differ from stock because they are strongly flavored and contain an acidic ingredient such as _________or _________ Require less time than other stocks; _________ minutes is usually sufficient to extract full flavor

Vegetable Stock Should be _________ and light colored Contains _________and has little body May be used as a substitute for meat stocks in vegetarian dishes Strongly flavored vegetables from the cruciferous family or those that are bitter should be avoided Potatoes and other _________ vegetables will cloud the stock and should be avoided

Commercial Bases Powder or paste flavoring added to _________, used to replace stock Even the best base is a poor substitute for a well- made stock Bases vary greatly in quality and price _________is the main ingredient in many bases

Court Bouillon Commonly used to _________ and _________ A _________, usually water and wine or vinegar, in which vegetables and seasonings have been simmered to impart their flavors and aromas Not actually stock, but prepared in the same manner

Glaze A __________________________ 1 gallon of stock produces 1 to 2 cups of glaze Glace de viande is made from _________ Glace de volaille is made from _________