Stocks Flashcards
What is Pincage
Used for Brown Stock: Tomato paste brushed on bones and browned. Brings acidity to the stock.
What is Oignon Brulee
Burnt Onion cut on the equator
What is Remouillage
re-wetting of the stock = getting more flavor out of the bones after straining the bones. (Like re-using a tea bag)
What is Demi - Glaze
half glaze = Brown veal stock reduced by half
Glace de Viande
Meat glaze = stock reduced to a thick gelatinous glaze
What is the cooking time for stocks
Vegetable or Court Boullion = 45m - 1h Fish stock or fish fumet- = 45m - 1h Chicken Stock(brown or white) = 3 - 4 hours Brown Veal Stock = 6-9 hours or overnight
Why do you add cold water to stock?
Allows a slower extraction of the ingredients
Why do you not boil stock?
It creates an emersion and will result in mirky stock.
Should you cover stock?
No, will result in a boil over and no evaporation.
Why would you use young bones if possible in a stock?
Young bones have more collagen and gelatin
What is the term for skimming the scum?
Depouiller - to skin or peel
Note: Creates a clearer stock without impurities
What are the three types of soups?
Puree, Cream and Broth
What is the raft when making consommé?
The clarification ingredients that coalesce , become a soft mass and turn gray
Process for making Brown Stock
- Prepare in a pot that is taller than wider
- Cold Water
- Browned Bones
- Pincage ((tomato paste brushed on bones and browned)
- Depoulliage (skim the scum)
- Oignon Brulee (burnt onion cut on equator)
- Browned Mirepoix
- BG (Bouquet Garni) Loose
- Strain with Chinois
- Remouillage (Re-wet of the stock bones) to combine with prior stock
- Cool down to below 41 degrees
Process for making white stock
- Prepare in a pot that is taller than wider
- Cold Water
- Cleaned/Washed Bones
- Depoulliage (skim the scum)
- Mirepoix
- BG (Bouquet Garni) Loose
- Strain with Chinois
- Cool down to below 41 degrees
