Week 1: Stocks
The following file is week ones slides
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“Do it right or do it twice”
Stocks
Brown Stock: You can use beef bones to make this amazing basic stock for sauces, soups, and stews. You can use any beef bone, but the best ones to use are veal (baby cow). The reasons for this is the smaller veal bones contain more cartilage, in witch the stock pulls out of the bone for more flavor and adds body in the form of gelatin.
Knife Skills: Julienne- 1/8 x 1/8 x 2 Brouniose- 1/8 x 1/8 x 1/8 Battonet- 1/4 x 1/4 x 2 (Allumett 1/4 x 1/4 x 2 Potatoes French Frys) Small- 1/4 x 1/4 x 1/4 Medium- 1/2 x 1/2 x 1/2 Large- 3/4 x 3/4 x 3/4 Neutral Stock: great for white sauces
Chicken Stock:
-Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water.
-Bring to a simmer.
-Simmer uncovered at least 4 to 6hours, occasionally skimming off the foam that comes to the surface.
-Add medium cut mire poix (1lbs for every 8 pound of bones) about two to three hours in.
-Once the stock is finished remove the bones and strain.
-Do two stage cooling system. (40 degrees within 4 hours)
Fish Stock:
-Lean white bones (no gills, 11lbs of bones for 1lbs of mire poix).yyt
-45 minute cook time (any longer and the stock gets bitter).
-Sweat the bones and mire poix real quick.
-Strain
-Cool
-For a fumet add white wine.
2 stage cooling:
-Place the container in a cooling sink on top of two bricks.
-Fill the sink with ice level too the stock hight.
-The stock must cool to 70 degrees within 2 hours, and 40 degrees within 4 hours.
-In the state of Washington if the stock doesn’t cool properly in 4 hours you must bring the stock back to a boil and do the cooling process again. Some states require you to throw out the product.
Blanching bones: To remove the Impurities
-Never blanch roasted bones
Remouillage: French for rewetting and used to describe a stock produced by reusing the bones from another stock.
Mother Sauces:
Espagnole- Brown Sauce- Thickener: Brown Roux
Tamato Sauce- Reduction- Thickener: Rous Optional
Béchamel- Thickened Milk- Thickener: White Roux
Velouté- Thickener: Blonde Roux
Hollandaise- Egg Yoke- Thickener: Clarified Butter
Stocks
Brown Stock: You can use beef bones to make this amazing basic stock for sauces, soups, and stews. You can use any beef bone, but the best ones to use are veal (baby cow). The reasons for this is the smaller veal bones contain more cartilage, in witch the stock pulls out of the bone for more flavor and adds body in the form of gelatin.
- You want to start your stock by placing the bones in a (hot) heavy roasting pan and place in a 400 degree oven.
- Cook for about an hour, pull out, and flip the pan.
- Wait about another before puller the bones.
- Place the boned in a steam kettle or stove top deep pan and fill the water above the bones with cold water. it helps in dissolving the collagen that goes on to form gelatin
- While the bones are in the cold water, add the lrg cut mirepoix to a pan and brown the vegetables. (remember for every 8 pounds of bones you add 1 pound of vegetables)
- Add about 4oz of tomato paste to the mirepoix for color.
- Add the mirepoix to the bones and heat the pot to a simmer.
- The stock should sit in the pot for about 8 to 10 hours. Skim at the beginning and end.
- Onion Brulé “Blacken onion”- The black onion ands a Smokey flavor.
- Onion Piqué- Half onion with a bay leaf and two clove inserted into the side.
- Sachet d Apice “ bag of spice”- black pepper corn, parsley stems (the leaf adds bitterness), garlic, and thyme.
- Boquet Garni- Leek, carrots, celery, thyme, parsley stems.
- Mirepoix (standard 1 pound) 50% Onion, 25% Carrots, 25% Celery. The size of the cut depends on the duration of the contact with the water. Fish, vegetable, and fumét take a small dice cooked about 45 minutes. Chicken bones take a medium cut and cook for 5-6 hours. The beef and veal bones take a large cut and cook for 8-10 hours.
- White Mirepoix- Diced leeks, white onions, celery, mushrooms, and turnips (equal parts)
- Matignon (edible mirepoix)- Standard mirepoix with bacon or ham added (about 50% more).
Knife Skills: Julienne- 1/8 x 1/8 x 2 Brouniose- 1/8 x 1/8 x 1/8 Battonet- 1/4 x 1/4 x 2 (Allumett 1/4 x 1/4 x 2 Potatoes French Frys) Small- 1/4 x 1/4 x 1/4 Medium- 1/2 x 1/2 x 1/2 Large- 3/4 x 3/4 x 3/4 Neutral Stock: great for white sauces
Chicken Stock:
-Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water.
-Bring to a simmer.
-Simmer uncovered at least 4 to 6hours, occasionally skimming off the foam that comes to the surface.
-Add medium cut mire poix (1lbs for every 8 pound of bones) about two to three hours in.
-Once the stock is finished remove the bones and strain.
-Do two stage cooling system. (40 degrees within 4 hours)
Fish Stock:
-Lean white bones (no gills, 11lbs of bones for 1lbs of mire poix).yyt
-45 minute cook time (any longer and the stock gets bitter).
-Sweat the bones and mire poix real quick.
-Strain
-Cool
-For a fumet add white wine.
2 stage cooling:
-Place the container in a cooling sink on top of two bricks.
-Fill the sink with ice level too the stock hight.
-The stock must cool to 70 degrees within 2 hours, and 40 degrees within 4 hours.
-In the state of Washington if the stock doesn’t cool properly in 4 hours you must bring the stock back to a boil and do the cooling process again. Some states require you to throw out the product.
Blanching bones: To remove the Impurities
-Never blanch roasted bones
Remouillage: French for rewetting and used to describe a stock produced by reusing the bones from another stock.
Mother Sauces:
Espagnole- Brown Sauce- Thickener: Brown Roux
Tamato Sauce- Reduction- Thickener: Rous Optional
Béchamel- Thickened Milk- Thickener: White Roux
Velouté- Thickener: Blonde Roux
Hollandaise- Egg Yoke- Thickener: Clarified Butter
Vocabulary
- Aromatics- A food added to enhance the natural aromas and flavors of another food; aromatics herbs and spices, as well as some vegetables.
- Batonnet- Foods cut into matchstick shapes of 1/4" X 1/4" X 2"
- Bouquet garni- An aromatic arrangement that consists of parsley stems, celery, thyme, leeks and carrots.
- Brigade system- Is the system that gives ranks inside the kitchen, Executive Chef, Sous Chef, Your Chef D Parties (Station Chefs), & then your commis 1, 2 and 3.
- Brunoise- Foods cut into cubes of 1/8" X 1/8" X 1/8".
- Chiffonade- Finely cut leafy vegetables or herbs often used as a garnish or bedding.
- Demi-glace- French for half-glaze and used to describe a mixture of half brown stock and half brown sauce reduced by half.
- Dice-To cut food into cubes
- Entremetier- Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
- Garde manger- a work station that typically contains a salad station or cold foods station.
- Julienne-Foods cut into a matchstick shape of approximately 1/8 X 1/8 X 1/2 in.
- Mince- To cut or chop a food finely.
- Mirepoix- A mixture of coarsley chopped onions, carrots and celery used to flavor stocks, stews and other foods; generally, a mixture of 50% onions, 25% carrots and 25% celery.
- Mise en place- a french term meaning to have everything prepped and in place before to start cook.
- Paysanne- Foods cut into flat squares of approximately 0.5 X 0.5 in. and 0.25 in. thick.
- Court Bouillon- Water simmered with vegetables, seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables.
- Remouillage- French for rewetting and used to describe a stock produced by reusing the bones from another stock.
- Rondeau- A shallow, wide, straight-sided pot with loop handles.
- Roux- A cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces, soups and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from forming lumps when introduced into a liquid.
- Sachet d' epices- A French seasoning blend of aromatic ingredients tied in a cheesecloth bag and used to flavor stocks, sauces, soups and stews; a standard sachet consists of parsley stems, cracked peppercorns, dried thyme, cloves and sometimes garlic.
