Stocks – Sauces - Roux
Stock Broth Mirepoix Sachet / Boquet Garni Reduction Glaze Slurry Roux Beurre Manie Au Sec Clarified Butter Compound butter Emulsion Mis en Place Remoullage Depouillage
Ingredients of Stocks 1. Nourishing Element 2. Mirepoix 3. Water 4. Aromatics * acid products * salt
1. Nourishing element Bones Size Connective tissue Cartilage
Mirepoix (1/5 weight of bones) Size of cut depends on stock Onions 50% Carrots 25% Celery 25%
Water Start with cold water
Sachet Add towards the end of the cooking process
Bones 1 lb Water 1 qt Mirepoix 1/5 lb Example 100 lb chicken bones 100 qt water 20 lb vegetables
1. Rinse bones 2. Place in water and bring to boil, reduce to slow simmer 3. Depouillage 4. Add mirepoix 5. Add sache 6. strain / label / date / refrigerate
Vegetable 30 minutes Fish/ Shrimp 45 minutes Chicken 3-4 hours Veal 6-8 hours Beef 8 +
1. avoid starchy ingredients 2. Avoid strong vegetables Beets/ leafy greens 3.Cook minutes 4. Sweat first
Same as white stocks but… 1. Mirepoix is carmelized 2. Bones are roasted 3. usually acid product incorporated
1. Condition pan 2. Coat bones in tomato paste 3. Roast bones until dore 4. Add bones to cold water and turn on 5. Carmelize mirepoix minus celery in roasting pan 6. deglaze 7. Add mirepoix to liquid 8. Simmer then add aromatics 9. Strain / label / date / refrigerate
Reduction of stock 80-90% Nappe
Pure butter fat Water and milk solids removed 2 Ways Page 148
Mixture of Fat and Flour by equal weight Cooked for 30 seconds to 30 minutes depending on… Flavor Thickening power
White Roux Blond Roux Brown Roux Steps 1. melt fat 2. Add flour and stir 3. Cook to desired doneness
1. Make Roux 2. Allow roux to cool slightly 3. Slowly add liquid (cool) to roux while whipping 4. Heat liquid to boil 5. Simmer until flour taste is gone