INTRODUCTION OF STOCK
A stock is a highly flavorful notorious liquid made by gently simmering bones, vegetables (Mirepoix) and (Bouquet garni) in a liquid to extract their flavor, aroma, color, body, and nutritive value. When bones, vegetables, flavorings, and aromatic ingredients are combined in the proper ratio and simmered for an adequate amount of time, the stock develops a characteristic that is peculiar to a stock type.
Stock is used as the foundation for soups, stews and sauces. And briyanis (Indian rice reparation) Risotto (Italian rice) Paella (Spanish rice preparation) they are not served "as is", however.
Components of Stock Major Flavoring Ingredients - bones and trimmings, fish bones and trimming, vegetables, the flavour of the stock comes from the cartilage and connectives tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat (often referred to as broth). Bones should be cut tore thorough extraction of flavor, gelatin, and nutritive value.
Liquid - Water is the most frequently used liquid for making stock.
Remouillage is the best choice for the most richly flavored stock. Wine may also be used. The liquid should be cold when combined with the bones and vegetables.
Mirepoix - It is a combination of onions, carrots, celery, and sometimes other vegetables. (such as carrot skins and celery ends) mushrooms or mushroom trimmings. It is used for pale or white stocks, sauces and fish fumet.
Matignon - It is edible mirepoix, intended to be served as part of the finished dish. The vegetables are peeled and cut into uniform dice. Diced ham is also used to enhance flavor. The ratio in the matignon is two parts carrot, one part celery, one part leek, one part onion, one part mushroom and various herbs and spices.
Bouquet Garni - The herbs and spices used depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig of thyme and possibly other herbs, is common. This is often wrapped in a cheesecloth "bag" and tied with string to make it easier to remove it once the stock is cooked.
Types of stock
(i) Vegetable stock
(ii) Fish stock,
(iii) chicken stock
(iv) brown stock
(v) White stock
(vi) Universal stock.
CATEGORIES AND TYPES OF STOCKS
White Stock It is made from the meaty bones and trim from veal, beef, poultry, some types of game, and fish. The bones are frequently blanched in order to remove any impurities that might cloud or discolor the finished stock. Ordinary white stock is classically prepared from veal meat and bones, with the addition of poultry carcasses. A white beef stock (sometimes referred to as a "neutral stock") is often prepared by first simmering the stock at higher temperature than would be used for most stocks for several minutes. The aim is to produce a stock with a nearly neutral flavor. It is often flavored for use in vegetable soups or bean dishes. White beef stock can contribute a significant body to these dishes, while still allowing the flavor of the major ingredient to predominate.
Brown Stock it is one of the most commonly called-for stocks in The kitchen is likely to be brown veal stock (fond de veau brun). Brown stocks are prepared by first cooking bones and meat trim to a deep brown color, as well as the mirepoix and a tomato product, before they are simmered. This changes both the flavor and color of the finished stock. Brown stocks are especially valuable in sauce cookery, as they are used as the foundation for brown sauce, demi-glace and pan gravies.
Remouillage
Remouillage the word translates as a "rewetting", which is a good way to think of the way that remouillage is made. Bones used to prepare a "primary stock" are reserved after the first stock is strained away from the bones. The bones are then covered with water, and a "secondary tock" is prepared. Remouillage can be used as the basis for other broths or as the cooking liquid for braises and stews. The food being and a first-rate stock can be reserved for use in dishes where its role is more significant.
Broth (or Bouillon)
Broth shares many similarities with stocks. They are prepared in essentially the same fashion. Meaty bones (or in some cases, the entire cut of meat, bird or fish) are simmered in water (or remouillage or a prepared stock) along with a variety of vegetables and other aromatic ingredients. Many meatless dishes are prepared with a vegetable broth. Some chefs may refer to this preparation as a vegetable stock. Those stocks made from meat or fish bones will reach a state of clarity and body through the extraction of proteins found in bones and meat. Vegetable broths vary greatly in the degree of body and clarity that they may achieve.
Fumet (or Essence)
The most common fumet is one prepared by sweating fish bones along with vegetables such as leeks, mushrooms and celery, simmering these ingredients in water, perhaps with the addition of a dry white wine. The end result is generally not as clear as a stock, but it is highly flavored. Fumets and essences can be prepared from such ingredients as wild mushrooms, tomato, celery or celery root, ginger and so forth. These essences, nothing more than highly flavored infusions made from especially aromatic ingredients, can be used to introduce flavor to other preparations, such as consommés or broths and a variety of "small sauces".
Jus is a rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reducing to achieve the rich flavour desired.
Fish Stock
Fish stock is made with fish bones and finely chopped mirepoix. Fish stock should be cooked for 30–45 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called "fish fumet".
Glace (Aspic) Viande
Glace viande is stock made from bones, usually from veal. That is highly concentrated by reduction.
USES OF STOCK
The three major uses of stocks are:
1. As base for sauces and soups
2. As base for stews and braises
3. As a cooking medium for vegetables and grains
1. Preparing the Bones
The bones have to be the right size for a particular stock and be blanched or sweated Depending upon the kind of stock that is being made.
2. Blanching the Bones
1. Frozen bones for white stocks are generally blanched to remove any impurities that might cloud the finished stock
(i) Place the bones in a stockpot
(ii) Cover them with cold water
2. Bring the water to a slow boil. Skim the surface as Necessary.
3. Once a full boil has been reached, drain the bones through a sieve or allow the water to drain away Disregard the water. Rinse the bones thoroughly to remove scum.
3. Browning the Bones and Mirepoix
The bones may be browned in a pot on the stovetop when working with small amounts. A large quantity of bones may be more efficiently browned in the oven, which promotes more even browning with less chance of scorching.
(i) Prepare the mirepoix and reserve.
(ii) Preheat oven to 400degreeF.
(iii) Rinse the bones and dry them well.
(iv) Place a thin layer of oil in a pan, and place over direct heat or in the oven to Preheat.
(v) Add the bones in a single layer. Cook until evenly browned, stirring or turning occasionally.
(vi) Transfer the bones to the stockpot and continue with the next step.
(vii) Place the mirepoix in the pan used for the bones. Cook until evenly browned. Stir occasionally. Add tomato product after the mirepoix has browned. Allow the tomato product to brown. Reserve the browned mirepoix and add to the stock during the last hour of cooking time.
(viii) Deglaze the pan with water and add to stock.
4. Sweating Bones or Shells
Bones or shells are used in fumets. The proteins present in fish bones and shellfish can take on an unacceptable flavor if allowed to cook too long. Sweating is a procedure that starts flavor release quickly. The stock can be cooked in less than 45 minutes, with full extraction of body and flavor.
(i) Heat a small amount of oil or clarified butter in a pot.(ii) Add the bones or shells and mirepoix.
(iii) Cook over moderate heat, stirring occasionally, until the flesh on the bones turns opaque, or the shells have a bright color, and the moisture is released from the mirepoix.
STOCK - BASIC PREPARATION METHOD
Although the ingredients may vary, the basic preparation for making stock is the same. Once the major flavor ingredients have undergone any preliminary steps such as blanching, sweating, or browning, all stocks, essences, fumets, and court bouillons are prepared the same way.
(i) Combine the major flavoring ingredients with cold liquids and bring to a simmer. The stock will throw scum to the surface as it begins to cook. This should be skimmed away as necessary throughout the simmering time to develop a clear stock with good flavor.
(ii) Add the mirepoix and aromatics at the start of cooking time for stocks, fumets, essences, and court bouillons simmered for less than an hour.
(iii) Simmer for appropriate time, for developing a good flavor, aroma, color, and body.
(iv) Drain the stock through a sieve or colander into an appropriate container for cooling.
(v) Cool the stock in a cold water bath. Stirring from time
5. To time helps the stock cool more rapidly.
(vi) Store the stock in containers that are easy to handle
6. To avoid injury from weight. Remove any fat from the surface after the stock has cooled. The fat will harden and form a protective seal. When the stock is to be used, the fat seal can easily be lifted away and discarded.
EVALUATING QUALITY OF STOCK
A good stock is evaluated by flavor, color, aroma, and clarity.
Flavour If the correct procedure and ratio of bones, mirepoix, and aromatics to liquids has been followed, the flavor should be well balanced, rich, and full-bodied.
Color - White stocks and fish fumet should have a very light color that turns translucent. Brown stocks are a deep amber or brown because of the roasting process.
Aroma - The aroma should be appealing but not over pungent. When stock is reboiled it should be tested for sour taste and smell.
Clarity - Most stock, with the exception of vegetable essences and fish fumet, should be almost crystal clear when hot. This is maintained by proper simmering. Never allow the
Stock to boil continuously, and also skim the stock during the cooking process. Skimming removes the impurities that are trapped by the coagulated albumen that rises to the top during the cooking process.
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