Mastering Stocks: The Foundation to Culinary Excellence

Stocks are the building blocks of countless recipes, from savory soups to rich stews. Learn how to create flavorful stocks, including beef, chicken, and fish varieties. Discover the essential ingredients, preparation techniques, and even explore the pros and cons of convenience stocks. Elevate your culinary skills with the art of stock-making.

• Culinary
• Foundation
• Flavors
• Techniques
• Stocks

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Uploaded on Sep 12, 2024 | 0 Views

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1. Stocks The foundation to many great recipe's including soups, sauces and stews

2. Work shop outline Ingredients Foundation stocks Convenience stocks Critical points Faults Questions

3. Ingredients Fresh not frozen Impurities removed Not too small Vegetables/herbs Quality water

4. Foundation Stocks Beef (fond de boeuf) Chicken(fond de volaille) Fish (fume de poisson)

5. Beef Stock 1. 2. Lean Marrow bones 3. Roast until golden 4. Mirepoix 5. Bouquet garni 6. 2 : 1 cold water 7. Boil/Skim/Simmer 8. 8 hours 9. Strain/boil and enjoy 10. Reduce Use a clean pot

6. Chicken Stock 1. 2. Lean chicken frames 3. Mirepoix 4. Bouquet garni 5. 2 : 1 cold water 6. Boil/Skim/Simmer 7. 4-6 hours 8. Strain/boil and enjoy 9. Reduce for glaze Use a clean pot

7. Fish stock 1. 2. Butter 3. Onions 4. Clean fish frames 5. Bouquet garni 6. 2 : 1 cold water 7. Boil/Skim/Simmer 8. 20 minutes 9. Strain/boil and enjoy 10. Reduce for glaze Use a clean pot

8. What other stocks could you make?

9. Lamb Vegetable Crustacean Pork Venison Dashi

10. Convenience Stocks Discuss the pro s and cons of convenience stocks.

11. Pros and Cons AGAINST FOR Low Cost Fast Consistent Shelf life Low risk Accessible User friendly High in sodium MSG Un-natural flavour No gelatinous quality Overpowering Shows no skill Cowboys use it.

12. What went wrong Chef? Greasy Sour Cloudy Incorrect colour Bitter Uneven flavour profile

13. Questions