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FOOD RATIOS: Simple codes behind everyday cooking > STOCK > Flashcards

STOCK Flashcards

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1
Q

STOCK

A

3 PARTS WATER: 2 PARTS BONES

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2
Q

Are stocks le fond de la cuisine?

A

Yes

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3
Q

Stocks could be described as what?

A

The extraction, distillation, and concentration of flavor.

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4
Q

The most commonly preparation in the American home.

A

Stocks

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5
Q

What is the power of ratios?

A

How possessing one small bit of crystalline information can open up a world of practical applications.

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6
Q

What is one of the most important steps in a stocks creation?

A

Straining through a cloth to ensure the clearest, cleanest taste possible.

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7
Q

Can stocks be made quickly in small quantities?

A

Yes

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8
Q

Water is always available on costs a _____ of a cent.

A

fraction

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9
Q

If you have to use canned “broth,” what should you do?

A

Enhance it with some onion, carrot and fresh thyme.

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10
Q

If there’s one preparation that separates a good home cook’s food from a great one, it’s _____. It is the ingredient that most distinguishes hoe cooking from restaurant cooking.

A

stock

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11
Q

Why are stocks infinitely variable?

A

They can be adjusted to virtually any kind of strength and body depending on your needs.

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12
Q

What will a 1:1 ratio give you?

A

A very gelatinous stock.

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13
Q

What gives a stock body? How can you tell?

A

Gelatin gives it body, or a sense of being substantial in the mouth; if stock feels like water in the mouth, it has no body.

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14
Q

Whats the problem with a 1:1 ratio?

A

Water doesn’t cover all the bones.

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15
Q

Is the 3:2 ratio by volume or weight?

A

Weight

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16
Q

Can you only use bones in a stock? Explain.

A

Yes, but without onions and carrots you won’t have nearly the depth, complexity, and sweetness. Without aromatics you can have an unpleasant bony flavor.

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17
Q

Do peppercorns, bay leaf, thyme, and sweet vegetables need to be part of the ratio? Explain.

A

No, because they are so variable.

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18
Q

How many aromatics should be added to the ratio?

A

It should be 20% of the meat and bone ratio. 3lbs of water and 2lbs of bones means 1lb should be onion, celery, and carrot.

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19
Q

Are fish and veal bones treated differently for stocks?

A

Yes

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20
Q

Why are good fresh bones with plenty of connective tissue and meat important?

A

Tendons and joints are rich sources of gelatin; meat for flavor.

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21
Q

Carrots, celery, onions, peppercorns, and fresh herbs are referred to as what?

A

aromatics and aromats.

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22
Q

Do peppercorns imparts a lot of flavor?

A

Only if they’re cracked. Sauté them and crack with the bottom of a sauté pan.

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23
Q

Why do beef and veal bones benefit from blanching or roasting?

A

Both forms of heat set the exterior protein and get rid of some of the blood and protein that you don’t want in your stock.

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24
Q

Can chicken bones be started raw?

A

Yes, but the stock should be skimmed as soon as the water is hot and the majority of the impurities have risen to the surface.

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25
Q

How are fish bones prepared for stock?

A

Often sweated, just until the protein is coagulated and the flesh and bone have become opaque, before water is added.

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26
Q

How should vegetables be prepared for fish stock?

A

Sweated, cooked until they begin to release moisture, but not cooked so much that they brown.

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27
Q

Can vegetables be browned for a more complex and darker stock?

A

Yes

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28
Q

Stocks should always be started in what temperature water?

A

Cold

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29
Q

In most cases, stocks should not ______, they shouldn’t even simmer.

A

boil

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30
Q

Optimum temp for stocks.

A

180ºF

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31
Q

Good method to cook stock.

A

Uncovered pot in a 200ºF oven.

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32
Q

Why is 180ºF the best temp for stocks?

A

It extracts flavors without emulsifying fat and other impurities into the stock, clouding it and compromising its flavor, though it requires a little more time.

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33
Q

What stocks don’t need to cook for more than an hour?

A

Fish and vegetable.

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34
Q

For stocks that cook more than an hour, when should you add aromatics? Why?

A

The last hour so they don’t disintegrate and soak up your valuable stock when you strain them out.

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35
Q

Ratio of onions to carrots in a stock.

A

2 parts onion: 1 part carrot

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36
Q

What does tomato paste add to a stock?

A

Acidity, sweetness, flavor, and an appealing browning hue.

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37
Q

How do you strain a stock?

A

First through a sieve, then a fine cheesecloth or handkerchiefs.

38
Q

If you have a gelatinous stock, how can it be stored?

A

Scooped into plastic bags and refrigerated or frozen.

39
Q

What should you do with the leftover chicken carcass?

A

Make a stock.

40
Q

Name 10 things that should be in every chicken stock.

A

Chicken bones, onions, carrot, celery, peppercorns, thyme, garlic, parsley, bay leaf, tomato paste.

41
Q

What are you skimming off the top of a stock before the fat?

A

Foam and congealed proteins.

42
Q

What happens when you add aromatics to stock later in cooking?

A

It drops the temperature of the stock.

43
Q

Why is veal stock the most versatile in the kitchen?

A

Its abundant gelatin and neutral flavor: the meat and bones don’t have a strong flavor of their own, and so they magnify the flavors of what they’re combined with.

44
Q

Why is veal stock the quintessential braising liquid?

A

Beef stews, so buck, lamb shank, and short ribs are incomparable when cooked in veal stock.

45
Q

What happens when you reduce veal stock by half?

A

It becomes and instant sauce base, taking on the characteristics of whatever is added to it.

46
Q

How long should you cook a eva stock?

A

About 10 hours.

47
Q

What is a remouillage stock?

A

A stock made from the used bones of another stock.

48
Q

How should you treat bones for a white stock?

A

Place them in cold water, bring up to a boil, immediately rinse them under cold water.

49
Q

Should you crowd bones when roasting?

A

No, they will steam instead of brown.

50
Q

How much weight do roasted bones lose?

A

About 1/3 of their weight.

51
Q

What important difference should be noted between beef and veal stock?

A

When making beef stock, 1/3 of the weight should be meat or the stock will taste like bones, not beef.

52
Q

What does remouiller mean in French?

A

To wet again.

53
Q

Remouillage is sometimes called what?

A

Second stock

54
Q

Why should you use just enough water to completely cover the bones of a remouillage?

A

Because it will be weaker than the first stock.

55
Q

How long should you cook a remouillage?

A

6 to 8 hours

56
Q

What is a good way to use remouillage?

A

Reduce it and add to the original stock.

57
Q

What does fish stock require?

A

The freshest bones from white-fleshed fish.

58
Q

Name some white fleshed fish.

A

Flounder, snapper, sole, turbot, bass.

59
Q

For the cleanest flavor, what should be done to fish stocks?

A

Remove heads, tails, veins, fins, and skin of fish. Also, soak the bones in cold water in the refrigerator overnight to draw out any residual blood.

60
Q

Process of making a fish stock.

A

Aromatic vegetables are sweated, then bones are added to vegetables and sweated, then the water and herbs are added.

61
Q

More than for any other stock, it is important for a fish stock to not reach a what?

A

Boil

62
Q

How much time does a fish stock take to cook?

A

Less than an hour.

63
Q

What is a fumet?

A

A delicate, aromatic stock in which white wine has been included.

64
Q

How much water should you use in a fumet?

A

Just enough to cover the ingredients, like a remouillage.

65
Q

When do you add the white wine in a fumet?

A

After sweating the aromatics.

66
Q

How do you know if alcohol is cooked off?

A

Smell the pot, you should smell no alcoholic harshness.

67
Q

Vegetable stock should be what?

A

Sweet, mild, and aromatic.

68
Q

What sweet vegetables should you stick with in vegetable stock?

A

Onions, leeks, carrots.

69
Q

Why is celery questionable in vegetable stocks?

A

It can overpower the stock and adds no sweetness and sometimes too much saltiness.

70
Q

What do mushrooms give to a vegetable stock?

A

A brother, savory quality that otherwise lacks.

71
Q

How can you make a stronger vegetable stock?

A

Add 25% less water or reduce to desired amount.

72
Q

What does cutting vegetable smaller do to a stock?

A

The finer you chop them, the faster the sweat and infuse the water.

73
Q

What brings out the vegetables flavor in stocks?

A

Sweating them first.

74
Q

What does roasting vegetable do?

A

Gives a more complex flavor.

75
Q

What determines the kind of stock you want to make? Examples.

A

How you want to use it. For example, if it’s a cooking medium for risotto, and therefore substantially reduced, you can make a lighter stock. If it’s for a soup, you might want it stronger.

76
Q

Can you brown vegetables in an oven or pan?

A

Yes

77
Q

When should herbs and salt be added to a quick stock?

A

Right after you put the water in.

78
Q

How long can stock be stored?

A

In the fridge for a week or the freezer for a month or more (eventually it will pick up odors).

79
Q

What preparation puts stock as the main ingredient?

A

Soup

80
Q

Is there a better braising medium than stock?

A

No

81
Q

What happens if you only have canned or boxed broth on hand?

A

You spend most of your time hiding or masking the bad flavor. Why would you want to put good ingredients into a bad one?

82
Q

What is the flavor delivery device in soups?

A

The stock.

83
Q

Using canned broths to make soup is like serving really good tasting food with what?

A

Bad tasting silverware.

84
Q

Soups are simply what?

A

Stocks fortified with ingredients that you don’t strain out.

85
Q

When would you add potatoes and greens to a soup?

A

Potatoes early because they take a while to cook, greens at the end.

86
Q

Using chicken stock, how do you make corn tortilla soup?

A

Mirepoix with garlic, corn, roma tomatoes, pulled chicken. Garnish with fresh avocado, squeeze of lime, pinch of cayenne or chipotle powder, julienned and fried corn tortillas, cilantro leaves.

87
Q

How do you make white bean, sausage and escarole soup?

A

Sauté sausage, add garlic, mirepoix, white wine, chicken stock, escarole. Serve with baguette.

88
Q

How do you make curried yellow split pea soup?

A

Onions, garlic, ginger, curry, cumin, coriander, and turmeric, and cayenne, stock, split peas, serve with papadum (the wonderful fried chickpea chips) and lime garnish.

89
Q

What is papadum?

A

A thin, crisp disc-shaped Indian and Pakistani food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca or potato, can be used.

90
Q

What is green curry?

A

A Central Thai variety of curry. Like all curry blends, green curry varies in composition and flavor, depending on the cook. A basic recipe includes green chiles, onion, coriander, lime juice and rind, lemongrass, garlic, soy sauce, cumin and ginger. It is usually sold as a paste in stores. A cook will “fry” the paste in order to release the aromatics and will mix it with coconut milk, chicken broth or other liquids to create a curry entrée.

91
Q

How does Thai green curry differ from Indian curry?

A

Thai green curry differs from Indian curry (redolent with cumin and turmeric) in more than color. While Thai curry also includes cumin, the cumin flavor is not nearly as dominant in this dish. Green curry has a sweeter, more complex flavor. With the addition of the lime and lemongrass, there are also citrus undertones. Often, keffir leaves and basil leaves are added to the dish right before serving, in order to maximize their aromas.

92
Q

How do you make green curry soup with beef?

A

Sauté green curry paste to cook it slightly, add mirepoix, sliced or diced beef, beef stock, coconut milk, peeled and diced potato. Garnish with scallions and cilantro.

FOOD RATIOS: Simple codes behind everyday cooking (20 decks)

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