What is the main ingredient in stock?
-Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and, occasionally, lamb, pork, ham, and game. -Vegetable stocks, an exception, draw their flavor entirely from vegetables.
What is the best liquid to use for cooking?
For everyday cooking, I'm just as likely to use wine, beer, tomato juice, a quick vegetable stock I can whip together, soaking liquid from rehydrating dried mushrooms or the like, cooking liquid from beans or other simmered things, even plain old water if my other ingredients are flavorful enough.
What are the acid products used in stock?
The acid products used are generally one or another of the following: Tomato: Brown stocks use some sort of tomato product, usually tomato paste, which also adds color and flavor to the stock. Wine: White stock and chicken stock sometimes use white wine, and fish stock almost always does.
What can I use to store stock in?
These bags are also handy for labeling. Wide-mouthed glass jars or containers: Glass eliminates the worry about toxins in plastic, and you can thaw the stock right in the glass jar, loosely covered, in the microwave. Ice cube trays: These are useful when you need just a small portion of stock, such as for deglazing.
What is mirepoix used for?
Mirepoix: Aromatic Vegetables for Stock. Mirepoix (pronounced "MEER-pwah") is a combination of chopped carrots, celery, and onions used to add flavor and aroma to stocks. The usual proportions (by weight) for making mirepoix are: 50% onions. 25% carrots.
What is a Sachet d'Epices?
Sachet d'epices: A small cheesecloth sack of dried and fresh herbs and spices.
What bones are used in stock?
Bones for Making Stock. Bones contain collagen, which when simmered forms gelatin. The more gelatin there is in the stock, the more body it will have. When chilled, a good stock should actually solidify. Types of bones that are naturally high in cartilage include: So-called "knucklebones", found in the large joints.
What is the best way to make gelatin?
Acid helps to break down the cartilage and other connective tissues in bones, thus accelerating the formation of gelatin. The acid products used are generally one or another of the following: 1 Tomato: Brown stocks use some sort of tomato product, usually tomato paste, which also adds color and flavor to the stock. 2 Wine: White stock and chicken stock sometimes use white wine, and fish stock almost always does.
Why do you need cold water to make stock?
Therefore, starting a stock with cold water helps release the albumin, producing a clearer stock. Because much of the process of making stock comes down to removing impurities, ...
Why is demilace so salty?
Because stock is often further reduced—like when making demi-glace, for instance—salting the stock would make the resulting demi-glace much too salty. It's better to make a habit of seasoning your sauces just before serving rather than salting your stock.
What is the role of acid in making stock?
The Role of Acid in Making Stock. Acid helps to break down the cartilage and other connective tissues in bones, thus accelerating the formation of gelatin. The acid products used are generally one or another of the following: Tomato: Brown stocks use some sort of tomato product, usually tomato paste, which also adds color and flavor to the stock.
How much peppercorns should I use for a sachet?
1 teaspoon whole peppercorns (You're supposed to wrap the herbs and peppercorns in cheesecloth to make a "sachet d'epice," which you can take out if the flavor gets too strong. Do I do that? No. Can I tell the difference? Never. In fact, can you leave them in the whole time or out entirely? Sure.)
What equipment do you need to make a pot?
Equipment: a pot big enough to fit everything, and that is ideally taller than it is wide (so the liquid doesn't evaporate too quickly). A strainer and a fine-mesh strainer. Maybe some cheesecloth, if you have some.
How long to boil chicken bones?
Don't hover over it, but every once in a while, swing on through the kitchen and skim off any fat or scum that floats to the top. Simmer 3 hours for chicken, 5 hours for pork, 7 hours for beef or veal. Top off with water to keep the bones covered, if necessary.
How long to cook chicken bones in a crock pot?
Simmer 3 hours for chicken, 5 hours for pork, 7 hours for beef or veal. Top off with water to keep the bones covered, if necessary. Add the vegetables, herbs and peppercorns.
How to make a sourdough bread?
To make it, skip the washing / blanching step for the bones, and instead give them a light rub with oil and roast them in a hot oven, 425 or so, until they are brown, toasty, and smell terrific. Then proceed as with step 2 above.
How to get rid of scum on chicken?
If you're using chicken or other thin bones, rinse them well in water to wash them. For thicker bones such as beef or veal, drop them in a pot with cool water, bring to a boil, and drain off the now-blanched bones. Both of these techniques are meant to get rid of some of the blood, loose bits, and impurities that will turn into unseemly scum that you'll have to skim off later.
What is brown stock?
For brown stock (made from roasted bones) Brown stock is much bolder in flavor, darker, richer and more complex. It's what you use when you want to make a killer beef stew, for instance, or magnificent chili.
What happens when mirepoix is golden?
When the bones and mirepoix are golden in colour, the cold liquid is added and the mixture is slowly brought to a boil, then reduced to a simmer to finish cooking.
What is mirepoix in cooking?
The mirepoix (a flavouring base of diced vegetables is sweated in suitable fat/pork fat) and then added to the liquid before it develops any colour.
What is stock in cooking?
A stock is a flavourful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavour, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains.
How to clean fish bones and head?
Clean fish bones and head in cold running water.
What is the important thing about fish?
However, the important thing is that the fish is fresh and that its flesh is white.
What is the result of some fish stocks?
The result from some fish are stocks which are too gelatinous and fishy tasting.
What are the ingredients in vegetable stock?
The basic ingredients of a vegetable stock are vegetable, herbs and spices.
How to drain stock from a colander?
Before you use the egg white method, you need to ensure that you first remove the large chunks of food. Put cheesecloth over the surface of your colander or sieve and drain it.
How to separate bone and vegetables from clear stock?
You can purchase a sieve or colander and cheesecloth at most grocery stores. Line the sieve with cheesecloth and drain your stock through it. This should separate the large pieces of bone and vegetables from the clear stock.
How to tell if egg whites are coagulating?
You should see your egg whites rise to the top and coagulate on the surface of your stock.
How long to let stock sit?
Remove the pot from heat and let sit for 5 minutes. All of the fat in your stock should bind to the egg whites while you let it sit. Let the stock sit at room temperature. You should see your egg whites rise to the top and coagulate on the surface of your stock. Strain stock through sieve and cheesecloth.
How to get rid of hardened fat in stock?
Peel the top layer of fat off your stock carefully . You can use a spoon or other utensil to carefully peel away the top layer of hardened fat. After you are done, you should be left with a flavorful, clear stock. You can use the leftover fat as lard in other recipes.
How to strain stock?
Strain your stock through a sieve lined with cheesecloth. Straining your stock is important in all methods of clarification.
How to cut fat off of stock?
Skim large portions of fat off with a spoon. You can do this while your stock simmers in multiple intervals to cut down on the amount of fat you will need to strain later on.
What makes stock cloudy?
Starchy vegetables, such as potatoes, sweet potatoes, and winter squash, make a stock cloudy.
When can scraps be used in stock?
Scraps may be used in stocks if they are clean, wholesome, and appropriate to the stock being made.
Can butter be used for stock?
Butter can be used for stocks if it's not necessary to avoid all animal products.
Can ingredients be changed to suit different recipes?
The ingredients can be changed to suit different recipes.
Is it better to save trimmings or throw them into stock?
It's better to save trimmings and use them in a planned way than to throw them into the stock randomly.
