2:Stocks
stocks, soups and sauces form the backbone of a professional kitchen. Stocks aree
foundations the chef uses to produce soups and sauces High quality stocks provide
the base for high quality soups and sauces
Stocks are produced by simmering ingredients to draw out flavours. Traditionally the
ingredients were a mixture of bones and vegetables, with additional aromas being
added through spices and herbs.
The classical term for stocks is "fond' from the French, e g fond de volaille means
chicken stock
3:Stocks
Other Stocks Used in Cooking
Broth is made by boiling tough cuts of meat such as ribs or older pouitry, resulting
in a flavoursome liquid. Broths can be used as menu items or can be used instead
of stock in making sauces
Glazes are stocks that have been reduced to about 10% of their original volume
and have an intense flavour. Some chefs add wine to the stock to intensity the
colour and flavour of the final glaze
>Essences are flavouring components that can be based on natural extracts. The
natural flavour is drawn out through the use of alcohol, oil or liquid such as stock,
juice or stock syrup. Alternatively, artificial flavours are created synthetically and
use chemicals that imitate the original flavour e.g. Vanilla essence
Commercial convenience stocks are used when:
o Space prohibits the production of stocks in the establishment
o Bulk catering requires vast amounts of stock and sauces
o Staff levels or skills may be insufficient
o Cost is too high
4:Stocks
Types of Stocks:
White stocks
Fish stock
Chicken stock
Veal stock
Beef ststock
.Brown Stocks
.Chicken stock
.Veal stock
.Beef stock
.Game stock
:Miscellaneous Stocks
.provençale mussel stock
.Chinese master stock
.Vegetable stock
.Dashi
.Miso
5.Types of Stocks and Stock Production
Stocks can be grouped into white, brown and miscellaneous stocks, based on the production method and their final appearance.
White stocks are made from ingredients which are simmered to draw out the flavours and allow the impurities to rise to the top. They contain littile or no colour and are the base for soups and white sauces. as well as the cooking liquid for amultitude of dishes such as risotto.
.Brown stocks are made using a similar prOcess except that the bones and vegetables are browned prior to simmering to add colour to the stock The sediment is released and used in the stock for optimum flavour. These stociks are Used for soups, sauces and stews.
.Miscellaneous stocks are all other stocks, whi ch do not fall into the white or brown stock category. They may be ethnic-based, such as Chinese master stock, or used to provide different flavour outcomes e.g. vegetable stock. Miscellaneous stocks allow an establishment to offer interesting menu options.
Chef's Hint To make stronger stocks simply double the amount of bones or use stock instead of water to achieve a rich fiavour. These rich stocks are also retered to as double stocks.
6:Types of Stocks and Stock Production
Cooking times for stocks vary depending on the size of the bones used, the intensity of the stock required and the type of equipment available. If you have a font or large stockpot you can slowly simmer the stock with barely visible movement for up to 2 days to extract all fiavours.
Some chefs fee! that this can give a slightly overcooked taste, noequality stock will be cooked long enough to release most of the flavour.
flavour of stock made from bones can be enhanced by adding meat offcuts or cheaper cuts such as shin or neck meat.
.A simple rule is to base your cooking time on the size of the bones.Seafood stocks should not be cooked longer than 30 minutes as they will go bitter and cloudy. If a strong seafood stock is required time strain it and then reduce down.
Chickern bones also cook out quickly due to the small diameter. Chicken bones only need 2-4 hours to extract all the flavour, whereas beef bones take up 8 hour.Large veal, beef or game bones take a lot longer to extract all the flavour.They can be chopped up into roughly walnut size to expose more surface area.this will also open up the marrow to the liquid to extract all its flavor Good stocks should have the following characteristics:
:A pronounced flavour of the main ingredient
.Be fat free
.Be clear
.Be cooked for the required time to extract all the flavour
: 7Stock Production
.Points of Care:
Always start with cold liquid, as this allows the impurities to rise slowly to the top during cooking and leaches out the flavour
>Removing the impurities and fat from the too by skimming gives cleaner flavoursin a clear stock. Removing the fat from the top also prevents the stock going off and exuding a sour smell when it is stored, as the fat would form a seal and prevent the stock from cooling down quickly
>Stocks must be cooked slowly with barely perceptible movement as any rapid boiling would cook the impurities back into the stock and make it cloudy.
You need to clarify cloudy stock like a consommé. For a hot stock add whisked egg whites into the boiling stock and whisk thoroughly. Bring the liquid back to a Simmer and the egg white will attract the impurities and float to the top. Strain through a fine sieve or muslin. For a cold stock add a combination of mince and egg whites, whisk through and bring to the boil to form a raft just like for a consommé.
:8Stock Production
.Points of Interest:
.A good stock should be jellied when it is cold. This is achieved by adding gelatinous meat, such as shin, shank, trotters or tail to the liquid. This enriches the flavour as the collagen is broken down and its tlavour is released into the stock. A double stock will also jelly due to the amourt of gelatine in it
. A mixture of bones often provides a good base for soups
.Ham bones can be added to brown stock, demi-glace or game sauce for a more intense flavour.
Often a base stock or 'Grand jus' is placed on the stove so that all the meat trimmings and roasting juices can be added during the day. The resulting strained liquid from the 'Grand jus' is then used instead of water when cooking fresh brown stock to provide extra flavour
9 Stock Production
.Production Steps for White Stocks:
White stocks are made from bones and aromatics such as vegetables and herbs, All bones are suitable but large bones such as veal or beet may need to be blanched in boiling water first to set the protein and any impurities.
These can be washed off and the normal process is then applied, as white stocks
should not contain colour. If the bones are not washed and blanched the impurities will not be clarified out and the stock will appear grey and murky.
White stocks are used for soups, sauces and as a cooking liquid for many dishes such as rice pilaf or fricassée to intensify the flavour The basic steps for producing a white stock are:
1.Cover the bones with cold water
2.Bring to the boil, reduce the heat to a simmer and skim
3. Add the aromatics such as vegetables, herbs and spices
4.Cook for the appropriate time to extract the flavours
5. Strain through a fine sieve and label - consicer OH&S!
6. Store correctly in small batches
:10Stock Production
Production Steps for Brown Stocks:
Brown stocks are also made from bones and aromatics, but these are browned first to enhance the flavour and colour of the resulting stock.The bones are first placed into a roasting tray and browned in the oven or a bratt pan. Mirepoix is added and also browned. The bones and vegetables are put into a pot. The next step is vital for optimum flavour. The sediment from the roasting tray is released and added to the bones and mirepoix, then cold water is added and the normal process for making white stocks is follcwed.Brown stocks are cooked longer than white stccks to extract more flavour. Once again it is important to chop the bones into small pieces to maximise surface area and optimise the flavour.
All types of bones can be used from veai, beef, lamb, game to pouitry. It is important to not brown the bones too much as any burn: pieces wil make the stock bitter.Some chefs separate the root veqetables from the green vegetables in the mirepoix and add them at different stages to prevent the green vegetables from burning.Brown stocks are used for stews, sauces and saups requiring cOlour such as an oxtail soup.
11:Stock Production
.Production Steps for Brown Stocks
The basic steps for producing a brown stock are
1.Brown the bones
2. Brown the mirepoix
3. Release the sediment
4.Cover the bones with cold water or grand jus
5. Bring to the boil, reduce the heat to a simmer and skim
6. Add the aromatics such as vegetables, herbs and spices
7.Cook for the appropriate time to extract the flavours
8. Strain through a fine sieve and label - consider OH8S!
9.Store correctly
12: Stock Storage
. Hygiene Requirements:
. Follow hygiene rules in the preparation of stocks such as wash, peel and rewash vegetables, blanching and rewashing of bones
. Follow the 2hour/4hour rule when storing stocks. The stock must cool from 60'C to 21'C in 2 hours and from 21°C to 5'C in a further 2 hours. Any bones that have a slimy appearance, are old or have freezer burn should not be used. GIGO (garbage in garbage out) applies to stocks as well!
. Stocks should be used up within 3 days of production. Although some chefs reboil the stock after 3 days to extend storage, this is bad practice for taste and hygiene reasons. It is better to freeze the stock and then thaw it when you need it
. Also consider special diets when making stocks. For low-fat diets do not use the fumet method (frying off in butter) when making fish stocks. For vegetarian diets do not use meat based stocks and be careful of potential allergic reactions. Do not use boosters unless they are free from any meat-based products including gelatineand meat-derived thickeners
. Label the chilled stock with the date of production to ensure stock rotation, coverand place in the bottom shelf
: 13Equipment for Stocks
There is a variety of specialised equipment tha: makes it easier to produce stocks.Besides the basic chef's knife and chopping boards used in the preparation, fonts bratt pans and consommé pots make it simple to cook the stock slowly with a consistent temperature in order to let the impurities rise to the top of the stock for easy removal.A font is installed separately, meaning that less stove space is taken up. Straining of the finished stock is also easy, as the tap at the bottom of the font or consommé pot will allow easy flow of the liquid, whilst retaining the bones and vegetables within the equipment. The bratt pan can also be tilted for easy straining.
Chef's Hint: Use a cake rack in front of the spout of the bratt pan to keep the bones from falling into the strainer! Wooden spoons of various sizes are used when sweating off ingred ents. Spiders can be used for easy removal of bones and other ingredients, while ladles are important
For removing impurities during cooking by skimming the surface and removing the impurities. Strainers and colanders can be used for the first straining or liquid, whilst a chinoisor muslin cloth is ideal for removing fine residue during the final straining of the liquid.
Ladels are produced in different sizes for accurate portioning, e.g. 50UmL ladles for 200ml ladles for soups. Syringes and spoons can be used to serve small amounts of intensely-flavoured sauces or essences and to create visual appeal.Measuring jugs can also be used for portion control.
14 Time and Costs of Stocks
Stocks take a fair amount of time to produce. Knowing and following the correct process is a must. Depending on the type of business and the number of staff you have producing stocks can take up considerable time. On the flip side you have clear flavours and a point of difference to the restaurant next door!
Chef Hint Consider the time taken to cook a stock and what the power costs are.
The price component should te calculated in when comparing prices of commercial products!
Prepare a list of your daily tasks and sto cks will take some time in the initial preparation stages and once they are cooked. Whilst they are cooking only skimming needs to be done intermittently. At the end straining, chilling and storage must be organised.
The cost of stocks is largely determined by the yield. Basically a ratio of 2 parts liquid to bones is used e.g. 1kg of bones and 2 litres of water. This should yield approximately 1 litre of good quality stock. If the stock is reduced too much this means the costs can easily double!
A quick mental calculation can be done. Assume 1 kg of chicken bones is $2.00, the vegetables would cost you $1.00 then a litre of stock would cost you $3.00 without the labour and energy cost!
This of course must be calculated in when making soups or sauces as a cost component!
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