Stocks
Flavor, Body, Clarity
What is the quality of stock based on?
Gintaan
What is a dessert soup?
Emulsion of Eggs, Butter, Lemon
What is Hollandaise made from?
• Roast at 400°F (200°C) for one hour
• Golden brown
• Place in stockpot
• Cover with cold water
• Bring to simmer
• Rich flavor and deep color
What is How to brown bones
Add to simmering stock
Heat brings out flavors
Last hour of cooking
Prevents loss of flavor
What does a Bouquet Garni or Sachet D'épiches do?
Substitute parsnips, Additional onion, leeks, and mushrooms for carrots
What is a White Mirepoix?
Borscht and Vichyssoise
What are International Soups?
Liquid component, Aromatics, Thickener
What are the 3 basic ingredients in sauces?
veal, chicken, or fish stock and white or blond roux
emulsion made from eggs, butter, and lemon
What is Veloute and Hollandaise
1. Combine major flavorings and cold liquid
2. Bring to simmer
3. Skim as necessary
4. Add mirepoix and aromatics
o Last hour of cooking
How to prepare stock
Cover with cold water, bring slow boil, Skim surface if needed, After Boil drain bones
What is how to Blanch Bones?
1. Sear crustacean shells
2. Add mirepoix, and sweat
3. Add tomato product
4. Reduce to au sec (very dry)
5. Add stock and sachet d’épices or bouquet garni
6. Mix in roux
7. Simmer and skim
What is how to make Bisque?
Cooked longest, Nutty, Brown roux, rich medium color
Dark nutty roasted flavor, Least thickening
What is Brown/Dark Brown Roux?
Clearer and purer color
Removes some fat content—healthier
Reheating stock
What is how to remove fat from stock?
• Thickener
• Equal parts flour and butter
• Small-sized spheres
• Add to cooking sauce
• Thickens quickly
• End of cooking process
What is a Beurre manié?
Transfer to container
place in ice-water bath
stir often
Once cooled place in cooler
Do not place stockpot in cooler
What is how do to cool stocks?
1. Combine meat or vegetables and water
2. Bring to even simmer
3. Add mirepoix and bouquet garni
4. Simmer for appropriate cooking time
5. Skim and strain
What is how to prepare a basic broth?
Chasseur-Mushrooms, shallots, white wine, tomato concassé
What is it's mother sauce
What is a Espangnole derivative sauce?
____ and mirepoix release flavor
Cook bones and/or vegetables
Small amount of fat
Low heat
Soften and release moisture
What is How to Sweat bones?
ground meats, mirepoix, tomatoes,
egg whites, oignon brûlé
What is clearmeat?
Prepared stocks, Stock or sauce bases, Commercial concentrates
What are Decreased food and labor costs?
1. Combine ingredients
2. Blend in stock
3. Bring to slow simmer
4. Do not stir after raft forms
5. Break hole in raft
6. Strain
7. Cool and store
What is How to prepare a basic consommé
Roux, Beurre Maníe, Slurry, Liaison
What are the 4 thickeners?
Reduced stock with jelly-like
consistency
Made from brown, chicken, or
fish stock
What is Glace?
• Made from mirepoix, leeks, and turnips
• Tomatoes, garlic, and seasoning—darken stock
• Avoid leafy greens—bitter
• Clear, pale liquid
What is Vegetable stock?