Mastering Stocks: The Foundation to Culinary Excellence
The foundation to many great recipe's including soups,
sauces and stews
Ingredients
Foundation stocks
Convenience stocks
Critical points
Faults
Questions
Fresh not frozen
Impurities removed
Not too small
Vegetables/herbs
Quality water
Beef
(fond de boeuf)
Chicken
(fond de volaille)
Fish
(fume de poisson)
1.
Use a clean pot
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
1.
Use a clean pot
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
1.
Use a clean pot
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
Discuss the pro’s and cons of convenience stocks.
FOR
Low Cost
Fast
Consistent
Shelf life
Low risk
Accessible
User friendly
AGAINST
High in sodium
MSG
Un-natural flavour
No gelatinous
quality
Overpowering
Shows no skill
Cowboys use it.
Greasy
Sour
Cloudy
Incorrect colour
Bitter
Uneven flavour
profile
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.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
You are allowed to download the files provided on this website for personal or commercial use, subject to the condition that they are used lawfully. All files are the property of their respective owners.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.
E N D
Presentation Transcript
Stocks The foundation to many great recipe's including soups, sauces and stews
Work shop outline Ingredients Foundation stocks Convenience stocks Critical points Faults Questions
Ingredients Fresh not frozen Impurities removed Not too small Vegetables/herbs Quality water
Foundation Stocks Beef (fond de boeuf) Chicken(fond de volaille) Fish (fume de poisson)
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
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
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
Lamb Vegetable Crustacean Pork Venison Dashi
Convenience Stocks Discuss the pro s and cons of convenience stocks.
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.
What went wrong Chef? Greasy Sour Cloudy Incorrect colour Bitter Uneven flavour profile
