Podcast
Questions and Answers
Why is it important to avoid washing or blanching the bones before roasting them for stock?
Why is it important to avoid washing or blanching the bones before roasting them for stock?
- Blanching makes the bones too hard to cut.
- Moisture hinders the browning process. (correct)
- Washing removes essential nutrients from the bones.
- Washing contaminates the bones.
At what temperature should the bones be browned in the oven?
At what temperature should the bones be browned in the oven?
- 375°F (190°C) or higher (correct)
- 350°F (175°C)
- 325°F (160°C) or lower
- 400°F (200°C)
Why is it important to brown the bones well when making stock?
Why is it important to brown the bones well when making stock?
- To ensure the bones release collagen.
- To soften the bones.
- To sufficiently color the stock. (correct)
- To remove impurities from the bones.
After browning the bones, they are removed from the pan and placed in a stockpot. What liquid should be used to cover the bones in the stockpot?
After browning the bones, they are removed from the pan and placed in a stockpot. What liquid should be used to cover the bones in the stockpot?
What is the purpose of deglazing the roasting pan after browning the bones?
What is the purpose of deglazing the roasting pan after browning the bones?
What is the main purpose of skimming the simmering stock?
What is the main purpose of skimming the simmering stock?
What is the next step after adding the browned vegetables and tomato puree to the stockpot?
What is the next step after adding the browned vegetables and tomato puree to the stockpot?
Why is bouquet garni tied to the handle of the pot?
Why is bouquet garni tied to the handle of the pot?
How long should the stock simmer?
How long should the stock simmer?
How long can properly refrigerated stock be stored before freezing?
How long can properly refrigerated stock be stored before freezing?
Flashcards
Bouquet Garni
Bouquet Garni
A bundle of herbs, typically including 1 dried bay leaf, 1/4 tsp dried thyme, 1/4 tsp peppercorns, 6-8 stems of parsley and 2 whole cloves, used to flavor stocks, soups, and sauces.
Browning Bones for Stock
Browning Bones for Stock
Cut the bones into 3-4 inch pieces, do not wash or blanch. Place the bones in a roasting pan in a single layer and brown at 375°F (190°C) or higher until well-browned.
Simmering Stock
Simmering Stock
After browning bones, move to a stockpot, cover with cold water, and simmer. Simmer, don't boil, for a clear stock.
Deglazing the Pan
Deglazing the Pan
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Adding Vegetables and Bouquet Garni
Adding Vegetables and Bouquet Garni
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Simmering, Straining and Storing Stock
Simmering, Straining and Storing Stock
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Study Notes
- Bouquet Garni consists of 1 piece of dried bay leaf, 1/4 tsp of dried thyme, 1/4 tsp of peppercorns, 6-8 stems of parsley, and 2 whole cloves
Procedure
- Cut the bones into pieces that are 3-4 inches long, use veal or beef bones for this
- Do not wash or blanch the bones, moisture will hinder browning
- Place bones in a roasting pan and brown in a hot oven at 375°F (190°C) or higher
- Bones must be well browned to color the stock sufficiently
- Bones may be oiled lightly before browning
- When the bones are well browned, remove from pan and place in a stockpot
- Cover with cold water and bring to simmer
- Drain and reserve the fat from the roasting pan
- Deglaze the pan by adding water and stirring over heat until all the brown drippings are dissolved or loosened before adding to the stockpot
- While the stock is getting started, place the mirepoix in the roasting pan with some of the reserved fat and brown the vegetable well in the oven
- When the water in the stockpot comes to a simmer, skim the scum at the surface
- Add the browned vegetable and tomato puree to the stockpot
- Put the bouquet garni by tying it to the handle of the pot for easy removal
- Continue to simmer for the recommended length of time, 6-8 hours
- Strain through several layers of cheesecloth
- Cool the stock and refrigerate properly in a covered container for 2-3 days.
- If properly frozen, the stock will last for several months.
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