Stocks
Stock is a liquid containing some of the soluble nutrients and flavors of food which are extracted by prolonged and gentle simmering (with the exception of fish stock which requires only 20 minutes); such liquid is the foundation of soups, sauces and gravies. Stocks are the foundation in many important kitchen preparations; therefore the greatest possible care should be taken in their production.
Tips for a good stock
- Unsound meat or bones and decaying vegetable will give stock an unpleasant flavor and cause it to deteriorate quickly
- Scum should be removed; otherwise it will boil into the stock and spoil the colour and flavor
- Fat should be skimmed, otherwise the stock will taste greasy
- Stock should always simmer gently, for if it is allowed to boil quickly, it will evaporate and go cloudy
- It should not be allowed to go off the boil; otherwise in hot weather, there is a danger of its going sour
- Salt should not be added to stock
- When making chicken stock, if raw bones are not available, then a boiling fowl can be used
- If is to be kept strain, reboil cool quickly and place in the refrigerator.
Types of stocks
White Stock – is a clear, relatively colorless liquid made by simmering poultry, beef or fish bones and the appropriate aromatics in water to extract the water – soluble proteins, such as gelatin that provide flavor and body.
Brown Stock – is an amber liquid made by first browning poultry, beef, veal or game bones and aromatic vegetables and then proceed as for white stock
Fumet – is a highly flavored stock and is made with fish bones. This stock is prepared by using a technique known as the sweating method in which bones and moreox are allowed to gently cook before the liquid is added.
Essence – is essentially the same as fumet but uses highly aromatic products such as celery and morels.
Court Bouillon – or short broth, is an aromatic vegetable broth that frequently includes wines and /or vinegar. Court bouillon is most commonly used for poaching fish although it may be used for cooking vegetables, especially those to be served chilled or a la Greque.
Glace – or glaze is a reduced stock. As a result of continued reduction, the stock acquires a jelly like or syrup consistency and its flavor becomes highly concentrated. Glace serves as a sauce base or is used to bolster other food’s flavors. They may be made from various stocks, the most common is glace de viande. made from brown veal stocks.
Remouillage – or re-wetting is a stock made from bones that have already been used(those used for a ‘jus lie’, for example, or for making stock). This second stock is less strong and is usually reduced to make a glaze. Remouillage may also replace water in the making of a stock.
Broth or Bouillon – is the liquid that results from simmering meats. Bouillon is simply the French term for broth. The base liquid is often a stock. Bouillon may be used as soup or as the basis for other soups (especially consomme’), stews and braises.
Uses of Stock
- As a base for sauces and soups
- As a base for stews and braises
- As a cooking medium for vegetables and grains
By Sangeetha On 23 Jun 2009.