1. Part Four: Stocks, Sauces, and Soups Chapter Fifteen: Stocks

2. Three Basic Types of Stock White stock Brown stock Fumet/essence

3. Make the Stock Add enough cool liquid to the bones to cover them by two inches and slowly bring the mixture to a simmer Skim the liquid consistently and regulate the temperature Add the mirepoix to the stock at the appropriate time to extract the maximum amount of flavor

4. Make the Stock (continued) Add a sachet about 45 minutes before the stock has finished simmering to obtain the most flavor Strain and use the stock immediately If not using immediately, cool the stock over an ice bath, stirring frequently, until it reaches 40°F/4°C

5. Evaluate the Finished Stock Flavor Color Aroma Clarity

6. Key Terms for Stock Flavor extraction Evaporation rate Remouillage Frémir Dépouiller Simmer Skim Glace