Stocks and Sauces Stocks Sauces and Soups The

Stocks and Sauces Stocks, Sauces, and Soups

The Essential Parts of Stock �A major flavoring ingredient �A liquid, most likely water �Mirepoix �Aromatics Most important qualities to a stock are: � Clarity � Flavor � Body

What is Mirepoix �French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base to stocks. �Percentages: 50% onions 25% carrots 25% celery �Different types of Mirepoix White mirepoix – sub parsnips, additional onions, leeks and mushrooms The Holy Trinity – Cajun mirepoix – onion, green bell pepper, and celery

Aromatics �Bouquet garni: “bag of herbs, ” bundle of fresh herbs, such as thyme, parsleys stems, and bay leaf �Sachet d’espices: the same herbs with the addition of black peppercorns tied in a cheesecloth bag. �Aromatics are not added into the stock until the stock has an hour to two hours left to simmer Side note: if you are straining the stock your herbs and spices do not need to be placed in a bag.

Types of Stock �White Stock – chicken bones �Brown Stock – beef or veal bones �Fumet – fish stock �Court Bouillon – water containing herbs and spices (used for cooking fish) �Glace – stock reduction �Remouillage – second stock �Jus – unthickened juice from a roast �Vegetable Stock

Question �What is the difference between a stock and a broth?

Beef Stock (brown stock) �http: //www. marthastewart. com/950209/brown- beef-stock#950209 �Brown stock is roasted poultry, beef or fish bones with roasted vegetables and tomato paste. Pan is deglazed with red wine.

Chicken Stock (White stock) �http: //www. marthastewart. com/950207/basic- chicken-stock#950207 �Simmering poultry, beef or fish bones with onion, celery and carrots

Vegetable Stock �http: //www. marthastewart. com/949654/vegetable- stock �Any leftover vegetable scraps can basically be made into a vegetable stock. �For a specific intense flavor of a particular vegetable, use more of that vegetable.

Preparing Bones �Blanching �Browning �Sweating

Preparing Ingredients for Stock �Mirepoix should be cut to size suited for the type of stock �Bouquet garni or sachet d’epices can be added to the simmering stock.

Stock Ratio/Recipe �Chicken, beef, veal, and game stock: 8# of bones to 6 qt water, 1# mirepoix �Fish/shellfish stock or fumet: 11# bones or shells to 6 qt water, 1# mirepoix �Vegetable stock: 4# vegetables, 4 qt water, ¾# mirepoix

Cooling Stock �Separate stock into smaller portions �Use ice bath �Ice wand �Blast chiller �What is the time frame for cooling?

To Degrease or Not to Degrease? �Degreasing is the process of removing the fat that has cooled and hardened from the surface of the stock

Question �What are the four important parts of stock?

The Mother Sauces and Their Offspring

What is a Sauce?

What is a Sauce? �A sauce is a liquid or semisolid product that is used in preparing other foods. �Saucier: a cook who specializes in making sauces �Grand/Mother sauces: the basis for most other sauces.

Why are sauces important?

Why are sauces important? �A sauce adds: Moistness Flavor Richness Appearance Interest and appetite appeal

The Structure of a Sauce �Liquid A liquid ingredient (stocks) provide the body or base of most sauces �Thickening Agents Starches are the most commonly used thickening agents �Other Flavoring Ingredients Most of the hundreds of sauces listed in the standard repertoires are made by adding one or more flavoring ingredients in one of the five mother sauces

Grand/Mother Sauces �Bechamel (BAY-shah-MELL) – made from milk and white roux �Veloute (veh-loo-TAY) – veal, chicken, or fish stock and white or blonde roux �Brown/Espagnole (ess-spah-NYOL) – brown stock and brown roux �Tomato – stock and tomatoes �Hollandaise (HALL-en-daze) – and emulsion made from eggs, butter, and lemon

What is a Roux?

What is a Roux? �Roux (roo) – a cooked mixture of equal parts by weight of fat and flour �Fat used: Clarified butter Margarine Animal fats Vegetable oil/shortening �Flour Bread flour or all purpose

Types of Roux �White roux: cooked for a short period of time, just enough to cook out the raw flavor of the flour �Blond roux: (pale roux) cooked longer, until roux begins to turn slightly dark in color �Brown roux: cooked until light brown in color and a nutty aroma

Roux Procedure �Melt fat �Add correct amount of flour and stir until fat and flour are thoroughly mixed �Cook to required degree for white, blond, or brown roux �Cook in a small saute pan �Cool before adding to stock or other liquid, because it will cause lumps �Liquid may be hot or cooled, but not ice cold. It will cause the fat to set back up.

Other Thickening Agents �Beurre manie (burr mahnyay) soft butter and flour worked together �Whitewash – thin mixture of flour and water �Cornstarch (slurry) – mixture of cold water and cornstarch �Arrowroot – expensive and used like cornstarch �Bread crumbs – will thicken liquid quickly because it is already cooked �Vegetable purees, ground nuts, and other solids

Egg Yolks and Cream Liaison �Egg yolks have a slight power to thicken due to coagulation �Pure egg yolks coagulate at 140*F �To increase this temperature, heavy cream is added to the yolks to raise their cooking temperature to 180*F �Liaison: binding agent made from cream and eggs Primarily used to give richness of flavor and smoothness of texture to a sauce

Finishing Techniques �Reducing �Straining �Deglazing �Enriching with butter or cream Monter au beurre (mohn tay oh burr) �Seasoning Salt Lemon juice Pepper Sherry Madeira

Small Sauces

Small Sauces

Small Sauces

Small Sauces

Small Sauces

Quality Testing �Consistency and body No lumps �Flavor No starchy flavor Proper seasoning �Appearance Smooth with good shine