Stocks And Sauces

Front 1

Mire poix

Back 1

onions-celery-carrots
2-1-1

Front 2

Acid products

Back 2

Tomatoes, wine

Front 3

Spices/Salt

Back 3

Salt never used in stock as it is used as a base to reduce, concentrate, and use with other ingredients

Front 4

Bouquet Garni

Back 4

Thyme, Bay leaves, Peppercorns, Parsley stems, Whole cloves, Garlic (optional)

Front 5

Proportions

Back 5

Bones: 50%
Mirepoix: 10 %
Water: 100%

Front 6

White Stock

Back 6

Bones: 5 lb
Mirepoix: 1 lb
Water: 5 qt
Sachet: 1

Front 7

Brown Stock

Back 7

Bones: 5 lb
Mirepoix: 1 lb
Tomatoe product: 8 oz
Water:5 qt
Sachet: 1

Front 8

Fish Stock

Back 8

Bones: 4 lb
Mirepoix: 8 oz
Water: 1 gal
White wine: 8 oz
Sachet: 1

Front 9

Blanching Bones Purpose

Back 9

To rid of impurities, lessening cloudiness. Bones of young animals esp veal and chicken high in impurities.

Front 10

Blanching Bones Procedure

Back 10

Rinse bones in cold water, place in stockpot and cover with cold water, bring to boil, drain and rinse well

Front 11

White Stock Procedure

Back 11

Cut the bones to 4 inches, rinse in cold water, or blanch. Place in stock pot with cold water bring to boil, then simmer. Skim the scum. Add mirepoix, herbs ad spices. Do not let boil, skim the scum, keep water above bones, continue to low simmer. Strain through cheeseclothe lined china cap, and cool as quickly as possible.

Front 12

Simmering Time for Stocks

Back 12

Beaf and veal: 6-8 hours
Chicken: 3-4 hours
Fish: 30-45 min

Front 13

Remouillage

Back 13

Stock made from bones that have already been used once to make stock. Has use, bot not as clear or flavorful as the original stock

Front 14

Glaze

Back 14

A stock that is reduced until it coats the back of a spoon

Front 15

Thickening agents

Back 15

Starches are most commonly used, flour being the principal.