Objectives:
• Definition of Stock
• Types of Stock
• Preparation of Stock
• Recipes
• Storage of Stock, uses of Stock
• Care of Precautions
Required Reading: Unit 8 (Reference Book, Food Production Operations, Oxford Publication)
Definition of a stock: A stock is a liquid that has been formed by extracting flavours, nutrients and salts during the cooking process from bones, vegetables and aromatic herbs. The basic ingredient for most soups and sauces is a good stock. If the stock is not properly made, whatever is made it will be of poor quality.
Stock should be:
Clear in appearance
Delicate flavour
Clear of grease
Types of Stock
There are three basic kinds of stock
• White Stock (Fond Blanc)
• Brown Stock (Fond Brun)
• Vegetable Stock or Neutral Stock
The classification refers to the contents and method used to prepare the stock.
White Stock: It is made with white meat or beef, veal, Mutton, chicken bones and aromatic vegetables. The bones or meat are put in cold water and slowly brought to boil. The mirepoix is added to the liquid. The mixture is reduced to a simmer to finish cooking.
Brown Stock: It is made with beef, veal, mutton, game and poultry meat and bones. The bones are roasted until golden in colour, not burnt (Burnt bones and mirepoix will damage the stock’s flavour and colour). The mirepoix is added when the bones are three quarter roasted; tomato product may also be added. When the bones and mirepoix are golden in colour, cold liquid is added and the mixture is slowly brought to a boil, and then reduced to a simmer to finish cooking.
Vegetable Stock is a neutral stock composed of vegetable and aromatic herbs sautéed gently in butter, then cooked in liquid.
Fish Stock is a type of white stock but it is categorised separately from the other basic stock because of its limited usage.
ELEMENTS / INGREDIENTS OF STOCK
Bones:
Bones are the major ingredient of stocks. Most of the flavour and body of stocks are derived from the bones of beef, veal, lamb, chicken, fish, occasionally pork (Vegetable stock, an exception, draw their flavour entirely from vegetables).
White stock made from beef, veal, mutton, chicken, fish and some time pork bones.
Brown Stock made from beef, veal, mutton bones, game, poultry
Meat:
Because of its cost, meat is rarely used in stock making (exception Chicken offal’s and fish trimmings).
Mirepoix:
Aromatic vegetables are the second most contributor of flavour to stocks.
Mirepoix is a combination of onion, carrot and celery. It is a basic flavouring preparation used in all areas of cooking—not only for flavouring stocks but also for sauces, soups, meats, poultry, fish, and vegetables.
A white mirepoix, in which parsnips are substituted for carrots, is used when it is necessary to keep the stock as colourless as possible. Celery root can be substituted for the stalk celery for an even whiter mirepoix. Mushroom trimmings may also be added. Leeks can be used in place of onions in a white mirepoix.
Acid Products:
Acids help to dissolve connective tissues. Thus, they are sometimes used in stock-making to extract flavour and body from bones. Tomato products contribute flavour and some acid to brown stocks. They are not used for white stocks because they would give an undesirable colour.
Wine or Vinegar is occasionally used, especially for fish stocks.
Scraps and Leftovers:
Scraps may be used in stocks if they are clean, wholesome, and appropriate to the stock being made.
Seasonings and Spices:
Salt is usually not added when making stocks. Herbs and spices should be used only lightly. They should never dominate a stock
Herbs and spices are usually tied in a cheesecloth bag called a sachet d’épices (spice bag). The sachet is tied by a string to the handle of the stockpot so it can be removed easily at any time.
A bouquet garni (bunch of herbs) is an assortment of fresh herbs and other aromatic ingredients tied in a bundle with string.
The following seasonings, in varying quantities, are commonly used for stocks:
• Thyme
• Parsley stems
• Bay leaves
• Cloves
• Whole Peppercorns
• Garlic (optional)
Onions or Flavouring:
In addition to the onions in the mirepoix, an oignon brûlé (burnt onion) is sometimes added to brown stock to give it colour as well as flavour.
Liquid such as water:
7 principles of stock making (Preparation of Stock/ Care of Precautions):
1. Cold water: Cover the ingredients with clean, cold water. Starting in this manner allows the blood and proteins to dissolve. As the temperature rises, the proteins coagulate (solidify) and float to the surface where they can be skimmed off. If they were started in hot water, the proteins would solidify, stick to the bones and then disperse into the stock making it cloudy and "muddy tasting".
2. Simmer, never boil: A stock should be brought to a boil and then immediately reduced to a simmer. At a simmer, the ingredients release the maximum flavour without breaking down into particulate matter. If a stock boils for even a few minutes, the fat will emulsify into the stock and the stock will become cloudy, making for a poor performance, a "muddy taste" and a "greasy" finish. This type of texture will spoil soups and sauces.
3. Skim frequently: Skimming the coagulated masses off the surface of the stock throughout the cooking process, decreases the likelihood of "clouding" the stock.
4. Strain carefully: This involves a china cap set inside of a chinois. In order to use the stock, you must separate the solids from the liquid. While doing so it is important not to disturb the solids in the bottom of the pot.
Use the following procedure:
• Skim the fat from the surface
• Remove the stock from the heat and carefully ladle the stock out of the pot without stirring the stock.
• Pour the stock through a china cap set inside of a chinois, into a sanitized metal container.
5. Cool quickly: It is of the utmost importance that stocks are cooled quickly and with a minimum amount of agitation.
6. Store properly:
• Store in a plastic storage container and label the container indicating the contents, date and the session that started the stock.
• Store in the container in the refrigerator. (as the stock chills the remaining fat will rise and solidify, forming the fat cap. The fat cap provides an extra barrier against contamination and aerobic bacterial growth.)
7. Degrease: Before using the stock, carefully lift the fat cap off of the surface of the stock, scraping off all the small bits of fat. It is always easier to degrease your stock when it is chilled. All preparations depend on the use of fat-free stocks!
STORAGE OF STOCKS
When cooked stocks must be strained and cooled within 90 minutes and stored in a fridge, stocks can be frozen. All stocks must be re-boiled after storage prior to being used.
ESSENCE AND GLAZES
Essence is an un-thickened liquid carrying the concentrated flavour of a specific ingredient. To make a vegetable essence, the vegetable is simmered with a stock or broth until the liquid is concentrated and flavourful.
A glaze or, in French, glace is a stock reduced until it coats the back of a spoon. It is so concentrated reduced by three-fourths or more that it is solid and rubbery when refrigerated.
Glazes are used as flavourings in sauce making and in some meat, poultry, fish, and Vegetable preparations.
Important Questions
1. Define stock.
2. What are the guidelines for preparing good quality stock?
3. List and explain the component of stock.
4. Difference between white stock and brown stock.
5. Give the recipe for preparing 5 litre of fish stock.
6. Give the recipe for preparing 5 litres brown beef stock.
7. List the points to be considered while making good stock.
Assignment:
A. Recipe for the followings
• 1 Litre Basic Brown Stock.
• 1litre Chicken white stock.
• 1 litre fish stock.
B. Differentiate between white stock and brown stock.
