Sauces

Sauces Monday, September 28, 2009 Stocks: flavored liquids, made from a simmering combo of bones, veggies, seasoning and liquid Ingredients Bones Most important ingredient Adds flavor, richness and color Need to be 50% of weight H2O is 100% (8 lbs water, 4 lbs bones) Beef and Veal (simmer 6-8 hours) best when young animals veal under 1 year only milk fed Cartilage: younger = higher % cartilage Connective Tissue: younger = higher % connective tissue high collagen content converted to gelatin H20 for richness and body Chicken (3-4 hours) best when made from neck and back Fish (45 minutes) best bones from lean fish Mirepoix needs to be 10% weight size matters: beef: large dice, poultry: medium dice added to stock to enhance flavor and aroma 50% onion, 25% carrots, 25% celery Seasonings Principle Seasonings: peppercorns, bay leaves, thyme, parsley stems and optional garlic Boquet Garni: veggies and herbs ->tie with twine Sachet: in cheesecloth Salt: NOT added to stock because stock has variety of uses impossible to know how much to add Principles of Making Stock Start in cold water when bones are in cold water, blood and other impurities dissolve and will rise to the surface while it heats Simmer Gently (185 degrees F) never boil -> causes impruities to blend and we want them to separate Skim Frequently to remove impurities from surface Strain carefully use china cap and cheesecloth Cool quickly To cool below the danger zone quickly stock is a potentially dangerous food because it has collagen which is a protein and connective tissue metal container: allows heat to move through so cooler air drains Vent stockpot: Cool running water with use of overflow pipe: Lower than top of stockpot so it drains out before filling up pot Cooling wand or Rapid Chill Utencil hollow plastic container filled with H2O and ice Two tage method recommended coold to 70 degrees F within 2 hours Cool from 70 degrees F to 41 degrees F within an additional 4 hours How to handle failure of the 2 stage method: Reheat to 165 degrees F Storage 41 degrees F for 1 week 0 degrees F for several months White Stock Blanching improves clarity but removes nutrients and flavor pale yellow color from carrots use parsnips if you want clear/colorless Recipe 11.1 page 222 Brown Stock Carmelizing procedure page 224 don't wash bones place in roasting pan brush bones with tomato paste sometimes roast for an hour in 375 degree F oven transfer to stock pot Deglazing procedure Medium heat stock pot 1/2 inch H20 scrape, pour on bones Fish Stock/Fumet Very light body Differences fumet more concentrated stock ingredients plus acidic ingredient Sweat veggies cook in pan NO BROWNING butter/olive oil tenderize mellow flavor Vegetable Stock Simmer 45 minutes Consistency or body: clear, no gelatin, little body Avoid: Starchy veggies: potatoes, squash, peas, corn WILL CLOUD STOCK Strongly flavored veggies: Broccoli, cauliflower, cabbage Court Bouillon Veggie Stock (prof says) flavored liquid H2O and wine/vinegar Glaze reduction and concentration of a stock simmer and reduce by a certain % Demi Glaze-reduce by 50% Commercial Bases Bouillon: powder or paste Quality: High quality will NOT have salt as first ingredient, will be type of animal Advantage -sauces are thickened using stocks sometimes