1. Stocks
Chapter 23
Pages

2. Objectives
Summarize the role of various ingredients in the production of stock.
Recall the attributes of a well-made stock.
Understand bouillons and broths and their uses.
Explain how vegetable stocks are made and how they differ from classic meat-based stocks.
Compare bases and stocks.

3. Terminology Stock White stock Fumet Brown stock Gelatin Blanching
Mouthfeel
Deglaze
Collagen
Bouillon
Reduce
Broth
Sachet
Base
Boutquet garni

4. Stocks
A highly flavored liquid made by simmering bones with vegetables, herbs, and spices
Adds depth of flavor and color to a wide variety of dishes
Without a well-made stock it is difficult to produce high-quality cuisine
Considered one of the building blocks of cooking

5. Dishes that use Stock Soups Sauces Gravies Braised meat and vegetables
Rice, grain, and potato preparations

6. Basic Stock Ingredients
Nutritive
Aromatic
Liquid

7. Nutritive Ingredients
Bones are the most important ingredient
Contributes the predominant flavors to stock
Meat can also be added with the bones to intensify the flavor
Bones add body to the stock
Bones produce gelatin- an animal protein that when dissolved in a hot liquid adds to a rich mouthfeel

8. Aromatic Ingredients
One ingredient that is not added to stock is salt- if was it could not be used for such a wide range of preparations
Stocks can be reduced to improve and strengthen flavor- if they were salted it would become too salty

9. Vegetables Mirepoix White mirepoix
2 parts onion, 1 part celery, and 1 part carrot
White mirepoix
2 part onion, 1 part celery, and 1 part leek
The longer a stock cooks the larger the mirepoix can be
In general 1 pound of mirepoix is added for every 10 pounds of bones
Mushrooms and tomatoes are also sometimes added to improve flavor

10. Vegetables’ Contributions to Stock Flavor
Onion, raw
strong pungent flavor, especially if the stock is not simmered for a long time
Onion, sautéed, roasted, or caramelized
Sweetness
Carrot
Sweetness and a touch of earthiness, also adds an orange hue to the stock
Tomato, fresh
Acidity and a fresh tomato flavor
Tomato, cooked, canned, or paste
Acidity and a deep tomato sauce flavor, as well as, adding a red color to the stock
Mushrooms, raw
Delicate flavor
Mushrooms, sautéed or roasted
Intense meaty flavor and deepens the color of the stock
Celery
Freshness

11. Herbs and Spices
Most stocks are flavored with 3 herbs (thyme, bay leaf, and parsley) and 1 spice (black peppercorns)
Add in the form of a sachet or bouquet garni
Sachet (sa SHAY)
Small cheese-cloth bag containing herbs and spices
Bouquet garni (boo KAY gar NEE)
Bundle of fresh herbs tied to a piece of vegetable
Also need a sachet for the peppercorns

12. Liquid Most are simmered in water
Some use a small amount of wine with water
Adds acidity
Brightens the stock’s flavor and improves overall clarity
How much liquid is added depends on the amount of bones
Rule of thumb is bones should be covered by one to two inches of water
In general one pound of bones yields 2 cups of finished stock

13. Attributes of a Well Made Stock
Color
Fish are valued for light, almost transparent stock
Chicken should have a rich golden hue
Beef or veal are characterized by a brown color
Clarity
Should be clear
Shouldn’t be cloudy, murky, or muddy

14. Attributes of a Well Made Stock
Flavor
Has intense flavor that mirrors the nutritive and aromatic ingredients used to make the stock
Body
Refer to the amount of gelatin in a stock
Should be as gelatin-rich as possible
Many stocks partially solidify when cooled

15. Stock Preparation White stock Brown stock
Made from raw or slightly cooked bones and white mirepoix
Should have a light pale to deep golden color
Brown stock

16. White Stock Commonly made using poultry, fish, or veal bones
Made from raw or slightly cooked bones and white mirepoix
Should have a light pale to deep golden color
Commonly made using poultry, fish, or veal bones
Chicken bones
Rinsed in cold water to remove excess blood
Fish bones
Coarsely chopped then rinsed
Large bones
Cut into 2-3 inch long pieces

17. White Stock Preparation
Bones are blanched before using when making a white stock
Refers to the process of placing bones in cold water, bringing water to a boil, and then discarding water
Produces a clear stock since most impurities are discarded with the blanched water
Also removes some of the bones’ flavor
Only large bones can be blanched because of this

18. Brown Stock Can be made from all bones except fish
Made from roasted bones and roasted or sautéed mirepoix
Noted for rich roasted flavor and caramel color
Can be made from all bones except fish
Made from well-roasted nutritive ingredients and vegetables
While the stock simmers, the roasted ingredients release their brown color and roasted flavor to the stock
The roasted bones leave some of their flavor behind in the pan

19. Deglazing a Brown Stock
To capture the flavor, the roasting pan is deglazed
The liquid is added to a roasting pan to dissolve the browned bits off the bottom and the liquid is then added to the stock
Greatly improves the flavor and color
If the bottom of the roasting pan burns the pan should not be deglazed
Deepens the color of the stock but also makes it bitter

20. Storing Stock Properly chilled stocks have a shelf life of 5 days
Refrigerator must be below 41° and the stock is well covered
If stocks need to be stored for longer periods of time they can be frozen

21. Checking Quality
Stock is high in protein, low in salt, high in moisture, and close to a pH of 7
Makes for a perfect breading ground for microorganisms
Always inspect a stock’s appearance and odor before using it
Signs that the stock has spoiled are as follows:
Offensive smell
Cloudy appearance
Ropy or stringy texture
Bubbles rinsing to the surface

22. Stock Errors Symptom Cause Cloudy stock
Stock improperly or never skimmed
Stock boiled instead of skimmed
Nutritive ingredients were first covered in hot water instead of cold water
Bones not blanched for a white stock
No flavor
Stock not covered long enough
Too much water added to the stock ingredients
Little body
Stock not cooked long enough
Bones with little collagen were used
Pale-colored brown stock
Nutritive ingredients not roasted enough
Too much water was added to the stock ingredients
Stock has spoiled
Stock was not chilled properly
Stock stored in cooler too long

23. Bouillons and Broths
Stock-like preparations that are made with a larger proportion of meat than bone and a greater variety of vegetables than stocks
Are clearer and contain less gelatin due to lack of bones
Classically reserved for soup preparation
However, many restaurants use stocks because bouillons and broths are more expensive

24. Vegetable Stock
Technically, they are not true stock but they are not made from bones
Can be prepared in endless ways because they are so many different types of vegetables
For white stocks vegetables are raw; for brown stocks are roasted
Differ from meat-based stocks in that vegetables have no gelatin
So stocks lack mouthfeel and do not solidify when chilled

25. Bases
Concentrated instant powder or paste that dissolves in hot water to make a stock-like liquid
Saves stove space
Takes much less time to make- lower labor cost and free cooks up to do other tasks
Don’t have the same taste as stock from scratch
Contains a lot of salt
Vary considerably in quality
Ones that require refrigeration are better
Bases that list salt, sugar, and fat as main ingredients are lower in quality

26. White wine for fish stock only Possibly wine
White Stock
Brown Stock
Broth/Bouillon
Vegetable Stock
Water
White wine for fish stock only
Possibly wine
Raw or blanched bones
Browned bones
Meat with a smaller amount of bones
Raw or sweated white mirepoix
Brown mirepoix
Raw, sweated, or browned mirepoix, plus additional vegetables
Raw, sweated, or browned mirepoix, plus additional vegetables
Tomato product
Possibly tomato product
Bouquet garni and/or sachet