1. Chapter 20 Stocks

2. Aromatic
Basic Ingredients: Stock is composed of three main ingredients: Nutritive Ingredients Aromatic ingredients and Liquid
Nutritive

3. Nutritive Ingredients
Consist principally of bones, and are the key to stocks
This is where stocks get their name, from the type of game bone that is used to produce the stock; Beef, chicken, veal. Fish stock is called “fumet” (foo-MAY)
Bones provide gelatin (derived from collagen) and adds mouthfeel. This is critical to a flavorful stock
Age of the bones impact collagen levels, the younger the animal the more collagen in the bones.

4. Aromatic Ingredients
Refer to: vegetables, Herbs, and Spices added to stock in order to improve its flavor.
ONE INGREDIENT NEVER ADDED TO STOCK IS SALT
Salt eliminates many of the diverse uses of stock and its ability to be reduced.
Vegetable flavoring; the universal vegetable flavoring in stock is mirepoix. Two parts onion, one part celery, one part carrot. (leeks are sometimes substituted for carrots)

5. Aromatics cont’d
Herbs and Spices – Most stocks are flavored with three herbs (thyme, bay leaf, and parsley) and one spice (whole black peppercorn). Herbs and spices are added to stock in the form of:
sachet- (sa- SHAY) a small cheese cloth bag containing herbs and spices, fresh herbs may be used but it is ideal for small dried herbs.
Bouquet garni- (boo KAY gar NEE) – a bundle of fresh herbs tied to a piece of celery, leek, or carrot. A small sachet will also hold peppercorns.

6. Liquids
Most stocks are made by simmering the nutritive and aromatic ingredients in water.
The rule of thumb is that bones should be covered in two inches of water.

7. Attributes of a Well Made Stock
Well made stocks share 4 main attributes:
Color- transparent, golden, brown
Clarity- a good stock should be clear
Flavor- Flavors should be those of the nutritive ingredients
Body- Refers to the amount of gelatin in a stock. Many well made stocks will partially solidify when cooled

8. Stock preperation Categorized as either white or brown
White is made from raw or slightly cooked bones and mirepoix
Brown is made from roasted bones and roasted or sauteed mriwpoix

9. White stocks
Chicken and fish bones are both rinsed to remove impurities from the bones, like blood or gills.
Large bones are cut up and may be blanched prior to use.
Blanching – refers to putting to bones in cold water and bringing to a boil then discarding water. It is done to produce a clearer stock.

10. Brown Stock Can be made from all bones except fish
Brown stocks are made from well roasted bones
Roasting is what gives it it’s brown color
Unlike white stocks, chefs never blanch bones for brown stocks. Blanching is not necessary since the proteins that could cloud a white stock are coagulated during the roasting process

11. Storing for quality
Always store your stock below 41 degrees and out of the temperature danger zone
Stocks are a perfect environment for bacterial growth since they are neutral on the ph scale.
Signs that a stock has spoiled are:
Offensive smell
Cloudy appearance
Ropy or stringy texture
Bubbles rising to the surface

12. Bouillons and Broths
Bouillon and Broth are stock-like preparations that are made with a larger proportion of meat than bone.
The increase in the amount of meat causes two things, first less gelatin because of fewer bones, and second increased price, meat is more expensive than bone.
Vegetable Stock-
Technically it is not a true stock because of the absence of bones, therefore no gelatine
Can be made into a white or brown stock depending on if the veggies are roasted.

13. Bases
Base- a concentrated instant powder or paste that dissolves in hot water to make a stock-like liquid. These are available in a variety of flavors.
Disadvantages
They do not have the same taste
They contain salt
Variations in ingredients are a tell tale sign of the quality of base.
Advantages of bases;
Saves stove space during preparation
Much lower labor cost to prepare
Bases are less expensive than stocks made from scratch