STOCKS, SOUPS AND SAUCES

STOCKS, SOUPS AND SAUCES
WHAT IS A STOCK? THE definition of a stock is a flavoured liquid that is used in the making of Soups and Sauces. It’s a base only and not a finished product. Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario
Stocks White stocks: (meat) From veal, chicken or beef Brown stocks: From veal, beef, game or chicken Fish: Also called Fumet Court Bouillons: White Vegetable: (no proteins) White Stocks are made by simmer chicken, veal or beef bones in water with veggies and seasonings. The stock remains relativley colorless during the cooking process. Brown stock is made from chicken, veal, beef or game bones and vegtables all of which are carmelized (roasted) before simmered in water with seasonings. These stocks should have a rich dark colour. Fish stock or fumet are made by slowly cooking fist bones or crustacean shells and veggies withouth coloruing them, then adding water and seasonings and simmering for a short period of time. For FUMET wine and lemon juice are added. A court Bouillons is not really a stock. It’s prepared in the same manner as stocks. It is made by simmering veggies and seasonings in water and an acid usually vinnegar or wine. It is used to poach fish. Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Principles of Stock Making
Start the stock in cold water Simmer the stock gently Skim the stock frequently Add mirepoix and spices Strain the stock carefully Cool the stock quickly Store the stock properly Degrease the stock WHAT to look for in a good stock. Fat free- after the stock has cooled. The fat should be skimmed Clear – translucent and free of solid material Pleaseant to the senses of smell and taste Bland and neutral in flavor. The main flavour is not overpowering. Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Points to Consider Use good bones Use cold water Caramelizing (browning) Tall narrow pot Degreasing To salt or not to salt Use good raw bones. Use fat free, meat free bones. Fat will produce a grease in the stock. Meat will make the stock cloudy. Do NOT wash bones or you will wash away flavor. It's important to use cold water, too — it helps in dissolving the collagen that goes on to form gelatin. Tall narrow pot minimizes evaporation. If you find that you are evaporating too much then you can add more cold water Keep cooking temp at a simmer Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Fish Fumet Fabrication
Sweat mirepoix Add fish bones (from white, lean fish) Add white wine (optional) Bring to a simmer Skim Add sachet and simmer for 20 to 40 minutes Strain, cool and refrigerate Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Commercial Bases Available in powder, paste or cube form Vary in quality and generally inferior to a well-made stock Generally high in sodium (salt) content Possibility of saving labour costs Read the label Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

SOUPS Types are: 1) Clear 2) Thick 3) Specialty soups A soup is a flavored, seasoned liquid that is served as a dish inself. Most soups begin with a stock Clear - unbthickened soup made from clear stock or broth – Consomme or broth. Thick – Puree or cream (include thickening agent such as a roux or cream) Specialty – highlight a specific reion or reflect the use of ingredients. For example. Chowders, cold soups, Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Other Foundation Items
Court bouillons Nage Glazes Viande (meat): from brown stock Volaille: from chicken Poisson: from fish Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Sauces A sauce is a thickened liquid plus seasoning and flavouring; used to flavour and enhance other foods Fine sauces are made by Using well-made stocks Using thickening agents and /or techniques properly Using seasonings properly Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Thickening Agents Roux: equal parts by weight of flour and butter (or other fats) Roux is cooked to a paste: White (for white sauces) Blond (for blond or ivory sauces) Brown (for brown sauces) Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Thickening Agents Beurre manié Cornstarch (slurry) Modified starches (waxy maize, waxy rice) Pre-gelatinized starches Arrowroot Liaison (not really a thickening agent) Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Velouté Family: Veal or Chicken
White stock Veal or chicken Velouté Veal: Allemande (liaison) Chicken: Suprème (cream) Horseradish Mushroom Poulette Ivory Hungarian Aurora Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

Compound Butters Made by incorporating various seasonings into softened whole butter Ingredients can be combined in a blender, food processor or mixer Used as a sauce or for seasoning other dishes Copyright © 2006 Pearson Education Canada Inc., Toronto, Ontario

STOCKS, SOUPS AND SAUCES

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