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stocks sauces and soups.pptx
- 1. Stocks, Sauces, andSoups Stocks and Sauces
- 2. The Essential Partsof Stock A major flavoring ingredient A liquid, most likely water Mirepoix Aromatics Most important qualities to a stock are: Clarity Flavor Body
- 3. 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
- 4. 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.
- 5. 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
- 6. Question What isthe difference between a stock and a broth?
- 7. Beef Stock (brownstock) 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.
- 8. Chicken Stock (Whitestock) http://www.marthastewart.com/950207/basic- chicken-stock#950207 Simmering poultry, beef or fish bones with onion, celery and carrots
- 9. 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.
- 10. Preparing Bones Blanching Browning Sweating
- 11. Preparing Ingredients forStock 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.
- 12. Stock Ratio/Recipe Chicken,beef, veal, and game stock: 8# of bones to 6qt water, 1# mirepoix Fish/shellfish stock or fumet: 11# bones or shells to 6qt water, 1# mirepoix Vegetable stock: 4# vegetables, 4qt water, ¾# mirepoix
- 13. Cooling Stock Separatestock into smaller portions Use ice bath Ice wand Blast chiller What is the time frame for cooling?
- 14. To Degrease orNot to Degrease? Degreasing is the process of removing the fat that has cooled and hardened from the surface of the stock
- 15. Question What arethe four important parts of stock?
- 16. The Mother Saucesand Their Offspring
- 17. What is aSauce?
- 18. What is aSauce? 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.
- 19. Why are saucesimportant?
- 20. Why are saucesimportant? A sauce adds: Moistness Flavor Richness Appearance Interest and appetite appeal
- 21. The Structure ofa 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
- 22. 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
- 23. What is aRoux?
- 24. What is aRoux? 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
- 25. 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
- 26. Roux Procedure Meltfat 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.
- 27. 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
- 28. Egg Yolks andCream 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
- 29. Finishing Techniques Reducing Straining Deglazing Enriching with butter or cream Monter au beurre (mohn tay oh burr) Seasoning Salt Lemon juice Pepper Sherry Madeira
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- 35. Quality Testing Consistencyand body No lumps Flavor No starchy flavor Proper seasoning Appearance Smooth with good shine