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Stocks -
A stock is a flavored water preparation that forms the basis of many dishes, mainly soups and sauces. It is made by simmering various ingredients in water, which may include meats, mirepoix, herbs and spices. So a stock is a thin liquid produced by simmering raw ingredients, where the solids are removed so it leaves a thin and highly-flavored liquid.
Components of a stock -
The basic components for a stock :
1. Liquid - 100% - cold water is used because of the proteins that will only dissolve in cold water, which makes a clearer stock.
2. Mirepoix - 10% - Mirepoix is a combination of chopped carrots, celery and onion that are used to add flavor to the stock.
3. Bouquet Garni - 0ne - This is a combination of herbs and veggies that are tied in a bundle and simmered in the stock and then removed.
4. Nourishing Element - (Like bones) 50% - Never heard of this before but they form gelatin which gives more body to the stock.
http://culinaryarts.about.com/od/stocks/p/stockcomponents.htm
When it's chilled, a good stock should solidify.
1. Liquid - 100% - cold water is used because of the proteins that will only dissolve in cold water, which makes a clearer stock.
2. Mirepoix - 10% - Mirepoix is a combination of chopped carrots, celery and onion that are used to add flavor to the stock.
3. Bouquet Garni - 0ne - This is a combination of herbs and veggies that are tied in a bundle and simmered in the stock and then removed.
4. Nourishing Element - (Like bones) 50% - Never heard of this before but they form gelatin which gives more body to the stock.
http://culinaryarts.about.com/od/stocks/p/stockcomponents.htm
When it's chilled, a good stock should solidify.
Main Stocks -
1 White Stock - This stock is made from chicken, beef, veal or fish bones. For the best flavor, simmer a fishbone stock 30-45 min. , a chickenbone stock 3-4 hours, and a beef or vealboned stock 6-8 hours. To make a white stock the bones are blanched which helps to get rid of the impurities.
White Stock
White Stock Recipe ~
Ingredients: -5 -6 lbs chicken bones or 5 -6 lbs veal bones or 5 -6 lbs beef bones -5 -6 quarts cold water -8 ounces onions, chopped medium -4 ounces carrots, cubed medium -4 ounces celery, cubed medium Sachet ~ -1/2 bay leaf -1/8 teaspoon thyme -1/8 teaspoon peppercorn -3 -4 parsley stems -1 whole clove -cheesecloth Directions:
http://www.food.com/recipe/basic-white-stock-46191 |
Variation - Chicken Broth
Ingredients:
* 1 (4-pound) chicken, whole * 1 medium onion, peeled and quartered * 2 medium carrots, quartered, * 2 stalks celery, quartered * 1 leek, dark tops only * 1 medium parsnip, peeled and quartered, optional * 3 generous sprigs fresh thyme or 1 teaspoon dried * 3 generous sprigs flat-leaf parsley * 5 whole black peppercorns * 1 bay leaf * About 4 quarts water Directions Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry. Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour. Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using. http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-broth-recipe/index.html http://www.greektastes.com/wp-content/uploads/2013/01/Chicken-Broth.jpg |
2 Brown Stock - This stock is made from roasted beef, veal, chicken or game bones. It is simmered and skimmed for several hours to produce a dark brown liquid, which serves as the base for many other sauces soups and stews.
Brown Stock
Recipe Ingredients:
- 7 pounds beef bones, sawed into 2-inch pieces - 1 (6-ounce) can tomato paste - 2 cups chopped onions - 1 cup chopped celery - 1 cup chopped carrots - 2 cups claret wine -20 peppercorns - 5 garlic cloves, peeled - 5 bay leaves - 1 teaspoon dried leaf thyme - 1 1/2 gallons water Directions Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, water and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. http://en.wikipedia.org/wiki/Brown_stock http://www.foodnetwork.com/recipes/emeril-lagasse/basic-brown-stock-recipe/index.html http://img.food.com/img/recipes/23/26/94/large/picDpXIyx.jpg |
Variation - Beef Stock
Ingredients:
-4-5 pounds meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin -1 pound of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks -Olive oil -1-2 medium onions, peeled and quartered -1-2 large carrots, cut into 1-2 inch segments -Handful of celery tops, or 1 large celery rib, cut into 1 inch segments -2-3 cloves of garlic, unpeeled -Handful of parsley, stems and leaves -1-2 bay leaves -10 peppercorns Directions: 1 Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn. 2 When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. Place the roasting pan on the stove-top on low heat (will cover 2 burners), pour 1/2 cup to a cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan. Pour the browned bits and water into the stock pot. 3 Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. If you have a candy or meat thermometer, the temperature of the water should be between 180° and 200°F (boiling is 212°F). The stock should be at a bare simmer, just a bubble or two coming up here and there. (You may need to put the pot on your smallest burner on the lowest temp, or if you are using an oven-safe pot, place it in the oven at 190°F.) Cover the pot loosely and let simmer low and slow for 3-6 hours. Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock. 4 As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface. (Do not put this fat down your kitchen drain by the way. It will solidify and block your pipes. Put it in a bowl or jar to save for cooking or to discard.) 5 At the end of cooking time (when you want to end the cooking is up to you, 3 hours minimum, 6 to 8 hours if you can do it) use tongs or a slotted spoon to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious). Line another large pot (8-quart) with a fine mesh sieve, covered with a couple layers of cheesecloth if you have it. Pour the stock through the sieve to strain it of remaining solids. Let cool to room temperature then chill in the refrigerator. Once the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator. If you plan to freeze the stock however, remove and discard the fat, pour the stock into a jar or plastic container. (You can also remove the fat, and boil the stock down, concentrating it so that it doesn't take as much storage space.) Leave an inch head room from the top of the stock to the top of the jar, so that as the stock freezes and expands, it will not break the container. http://www.simplyrecipes.com/recipes/how_to_make_beef_stock/ |
3 Fish Stock - This stock is made from fish bones and is quick and easy to make. It serves as a base for fish soups, chowders, etc. The best fish bones to use are from mild, lean white fish.
Fish Stock
Recipe Ingredients:
-4 lbs fish bones (see note #1 below), with heads (gills removed) -1 gallon cold water -1 cup dry white wine -1 medium rib celery, chopped -1 medium carrot, peeled and chopped -1 medium onion, peeled and chopped -2 Tbsp butter -1 sachet d'epices (see note #2) containing: -2-3 whole peppercorns -3-4 parsley stems -½ bay leaf -1 whole clove -1 pinch dried thyme Directions:
http://culinaryarts.about.com/od/stocks/r/fishstock.htm |
Variation - Fish Broth
Ingredients:
1 fish (about 1 1/2 lbs) 4 cups fish stock 2 cups water 2 potatoes (cut in 8′s) 3 green cooking bananas (peeled and diced) 1 green onion (scallion) (chopped) 5 small okras (chopped) 1 onion (diced) 3 cloves of garlic diced 2 baby bok choy 1 tablespoon oil 1/4 hot pepper (use 2 pimentos if you have, if not use your favourite hot pepper) 1 tablespoon GoldenRay butter 1 lime Macaroni (or you fav noodle type pasta) 1/2 teaspoon salt 1 teaspoon green seasoning 1 tomato 1 carrot 1 stalk celery 3 tablespoon cilantro (chopped) 1 teaspoon Worcestershire sauce Directions: Cut the fish into serving size pieces, wash and season. To season all we’ll use is the green seasoning, salt and tomato. Now set aside to marinate as we get other ingredients ready.Chop and dice all the vegetables, including the potato, carrot, bok choy, onion, garlic, celery, okra, green banana and hot pepper. In a soup pot, add the oil and heat. Then start by adding the onion, then the garlic and cook for a few minutes. Now you can add the rest of the vegetables that we chopped and diced. Remember to take off the stems off the okra and discard.Now we can add the 4 cups of fish stock, the 2 cups of water and worcestershire sauce into the pot with ALL the vegetables. Allow to come to a boil then cover and reduce to a simmer for about 15 minutes. After it’s been simmering for the 15 mins we can now add the fish, the butter and cilantro.Let this all cook for another 10-15 minutes or so on a gentle heat. The last 7 minutes is when you can add the macaroni if you wish. You have a couple options with the finished dish. You can squeeze the lime juice directly into the pot or you can slice it and allow your guests to squeeze it themselves in their soup bowl. You can also top this with some chopped cilantro and additional hotsauce. http://caribbeanpot.com/tag/fish-broth-recipe/ |
4 Veggie Stock - This stock is made from veggies. The flavor changes depending on the veggies used, and if you cut the veggies into small pieces it extracts greater flavor. This stock only needs to be simmered 30-45 minutes.
Vegetable Stock
Ingredients:
1 gallon cold water -1 medium onion, peeled and chopped -1 medium leek (white and green parts), rinsed and chopped -1 medium rib celery, chopped -1 medium carrot, peeled and chopped -½ medium turnip, chopped -½ small tomato, chopped -3 cloves garlic, peeled and crushed -2 Tbsp vegetable oil -1 bay leaf -½ tsp dried thyme -3-4 fresh parsley stems -3-4 whole black peppercorns -1 whole clove Directions:
|
Variation - Veggie Broth
Ingredients:
-1 onion, chopped -1 carrot, chopped -2 stalks celery, chopped -1 potato, chopped into large chunks -1/3 cup mushrooms, chopped in half -3 cloves whole garlic -3 bay leaves -1 tbsp soy sauce -8 cups water -dash salt and pepper Directions: Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for at least an hour. Strain out the vegetables and remove the bay leaves. This broth can be used as a base for soups, gravies and more. http://vegetarian.about.com/od/soupsstewsandchili/r/veggiebroth.htm |
Cooling & Storing Stocks -
Rapid Kool Method
Shallow Pan Method
Vented Water Bath
http://ruhlman.com/0wp-content/uploads/2011/04/[email protected]
You should always cool a stock before storing it. There are three ways to cool a stock : You can use the Rapid Kool Method, which is putting a container filled with frozen water into the stock to speed up the cooling process. You could also pour the stock into a container (less than 4 in. deep) and place it in the refrigerator. And the third method is to vent the stock by placing it on a rack in an empty sink. It allows cold water to move beneath and around the pot as the sink fills with water.
When the stock is cool, transfer it to a plastic container with a tight fitting lid and label it. (Remove the layer of fat before using the stock.)
Shallow Pan Method
Vented Water Bath
http://ruhlman.com/0wp-content/uploads/2011/04/[email protected]
You should always cool a stock before storing it. There are three ways to cool a stock : You can use the Rapid Kool Method, which is putting a container filled with frozen water into the stock to speed up the cooling process. You could also pour the stock into a container (less than 4 in. deep) and place it in the refrigerator. And the third method is to vent the stock by placing it on a rack in an empty sink. It allows cold water to move beneath and around the pot as the sink fills with water.
When the stock is cool, transfer it to a plastic container with a tight fitting lid and label it. (Remove the layer of fat before using the stock.)