Ch 10 (Stocks and Sauces) Flashcards
stock
flavored liquid
fond
base. French term for stocks.
sauce
thickened liquid used to flavor and enhance other foods.
white stock
made by simmering chicken, veal, or beef bones in water with vegetables and seasonings. Remains relatively colorless during the cooking process.
brown stock
made from chicken, veal, beef, or game bones and veggies. They are caramelized and seasoned before being added to the water. Has a rich, dark color.
fish stock & fumet
slowly cooked fish bones or crustacean shells and veggies. Simmered in water with seasoning for short time. Relatively colorless.
court bouillon
simmering veggies and seasonings in water and an acidic liquid such as vinegar or wine. Used to poach fish or veggies.
What is the quality of stock judged by?
body, flavor, clarity, and color.
What are the basic ingredients of a stock?
Bones, mirepoix, seasonings, water
What do bones contribute to a stock?
flavor, richness. and color.
cartilage
gristle; a tough, elastic, whitish connective tissue that helps give structure to an animal’s body.
connective tissue
tissue found throughout an animals body that binds together and supports other tissues such as muscles.
collagen
a protein found in nearly all connective tissue; it dissolves when cooked with moisture
gelatin
a tasteless and odorless mixture of proteins (especially collagen) exacted from boiling bones, connective tissue and other animal parts; when dissolved in a hot liquid and then cooled, it forms a jellylike substance used as a thickener and stabilizer.
mirepoix
mixture of onions, carrots, and celery at ratio 2:1:1. Used to enhance stock flavor and aroma.
white mirepoix
replaces carrots with parsnips, mushrooms, and leeks.
What are the principle stock seasonings?
peppercorns, bay leaves, thyme, parsley stems, and optionally garlic. Left whole.
Why don’t you use salt in stock?
- it is impossible for chef to know how much to use since stock has wide variety of purposes.
- salt is not lost with reduction.
- Cannot add salty foods to stock when finished.
Principles of making stock
- Start the stock in cold water
- Simmer the stock gently
- Skim the stock frequently
- Strain the stock carefully
- Cool the stock quickly
- Store the stock properly
- Degrease the stock.
degrease
to remove fat from the surface of a liquid such as a stock by skimming, scraping or lifting congealed fat.
What is the main difference between a white stock and a brown stock?
Brown stock bones and mirepoix are caramelized before being simmered, everything is cut smaller than in a white stock and a tomato product is added.
deglaze
to swirl or stir a liquid (usually wine or stock) in a saute pan or other pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce.
sweat
to cook a food in a pan without browning, over low hear until the item softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods.
nage
an aromatic court bouillon that is sometimes served as a light sauce or broth with fish or shellfish.
glaze
the dramatic reduction and concentration of a stock. Added to soups and sauces to increase and intensify flavors.
sauce
a liquid with a thickening agent and seasonings.
3 types of roux
white, blond, and brown
corn starch
a pure starch derived from corn
slurry
a mixture of raw starch and cold liquid used for thickening.
Thickening agents
cornstarch, roux, arrowroot, beurre manie, liaison, emulsification.
emulsification
the process by which generally unmixable liquids are forced into a uniform distribution.
3 types of emulsions
permanent, semi permanent, and temporary
reduction
cooking a liquid such as a cause until its quantity decreases through evaporation.
Finishing techniques
reduction, straining, and monter au beurre
The foundation for the entire classic repertoire of hot sauces.
Leading, grand, or mother sauces
Grouped into families based on their leading sauce
small or compound sauces
small bechemel sauces
cheese, cream sauce, mornay, nantua, soubise (modern)
small allemande sauce
aurora, horseradish, mushroom, poulette,
small supreme sauces
albufera, hungarian, ivory
demi-glace
made from espagnole/brown sauce; used to make small sauces of espagnole family
jus lie
used like demi-glace but is lighter and easier to make.
small brown sauces
bordelaise, chasseur (hunter’s sauce), chateaubriand, chevbreuil, madreira or port, marchand de vin, mushroom, perigueux, piquant, poivrade, robert
gastrique
carmelized sugar deglazed with vinegar, used to flavor tomato or savory fruit sauces.
small tomato sauces
creole, spanish, milanaise
Why is temperature control important when making hollandaise?
even slightly cooked eggs lose the ability to emulsify.
Rescuing hollandaise
If it’s too cold, return it to heat and attempt to re-emulsify. If it’s too hot, allow the sauce to cool.
small hollandaise sauces
bearnaise, choron, foyot, grimrod, maltaise, and mousseline (chantilly sauce)
beurre blanc/rouge
white/red butter. Made with butter (no eggs), white/red wine, and shallots.
compound butter
made by incorporating various seasonings into softened whole butter. Beurre composes. Varieties include lobster or crayfish, herb, basil, maitre d’hotel, montepelier, red pepper, and shallot butter.
