Stock Ratio Guide Flashcards
White straight stock (yield 1 gallon)
– Can be used for beef, chicken, veal, pork, brown lamb
- brown stock(roasted bones and mirepoix)*
– 8 pounds bones
– 6 quarts water (cold)
– 1 pound mirepoix
– 1 sachet
– (6 ounce tomato paste add four brown stocks only) called a pincage
– 3 to 4 hour cooked time
8:6:1:1
Beef broth (yield 1 gallon)
– 11 pounds meat and bones
– 5 quarts water
– 1 pound mirepoix
– 1 sachet de spice
– 3 to 4 hours cook time
11:5:1:1
Beef broth (stock based yield 1 gallon)
– 3 pounds meat and bones
– 5 quarts of stock *
– 1 pound mirepoix
– 1 sachet despice
– 3 to 4 hour cook time
3:5:1:1
Fish stock (yield 1 gallon)
– 11 pounds fish bones (non-oily)
– 5 quarts of water
– 1 pound white mirepoix
– 1 sachet de spice
11:5:1:1
Fish Fumet
(sweated, smothered bones and mirepoix)
– 11 pounds fish bones (non-oily)
– 5 quarts of water cold
– 4 ounces of mushrooms, white
– 1 sachet de spice
– 1 cup white wine
11:5:4:1:1
Vegetable stock
(best if using equal portions of each vegetable type)
– 5 pounds non-starchy vegetables (onions, carrots, celery)
– 5 quarts of water
– 1 sachet de spice
5:5:1
Other non-starch veg options - mushrooms, shallots, garlic, scallions, leeks, parsnips, fennel, tomatoes
Court bouillon (yield 1 gallon)
– 5 quarts of water
– 2 pounds of onions
– 1 pound of carrots
– 1 pound celery
– 8 ounces of white wine vinegar
– 2 tablespoon tablespoons of salt
– 1 standard sachet de spice
What is the cooking time for fish stock and fumet?
35-45 minutes
What is the cooking time for vegetable stock?
45 minutes-1 hour
What is the cooking time for court bouillon?
45 minutes-1 hour
What is the cooking time for chicken stock?
3-4 hours
What is the cooking time for brown veal stock?
6-8 hours
What is the cooking time for white beef stock?
8-10 hours
How long should meat broth be simmered?
Until meat is fork-tender
