Stocks, Soups, and Sauces

• This module explores the preparation, classification, and evaluation of stocks, soups, and sauces

Stocks

• Stocks demonstrate the desire and ability to minimize waste and create great dishes
• They are the foundation of quality soups, sauces, and braising liquids
• Flavor, color, body, and clarity determine stock quality
• A major flavoring ingredient consists of bones and trimmings for meat, fish, and vegetables
• Meat bones contribute the most flavor
• Cartilage is the best source of gelatin, which thickens the stock
• Good cartilage sources are knucklebones, major bone joints, neckbones, and shank bones
• Hearts and chicken gizzards can be used, though using meat is costly
• Simmered meat and poultry produces broth, a stock by-product
• The ideal ratio of water to flavoring ingredients is 2:1
• Mirepoix, a 50/25/25 mix of onion, carrots, and celery, is used to flavor stocks, soups, and stews
• White mirepoix, for pale sauces, substitutes parsnips, onion leeks, and mushrooms for carrots
• Aromatic vegetables: bouquet garni and sachet d'épices are important flavor contributors, especially in vegetable stocks
• Bouquet garni includes thyme, parsley stems, and a bay leaf tied with cooking twine
• Sachet d'épices is a bag with dry thyme, parsley stems, bay leaf, and cracked peppercorn
• Acid breaks down bone connective tissues, accelerating gelatin formation
• Acids used include tomatoes for brown stocks and white wine for fish, white, and chicken stocks

Types of stocks

• White stock comes from simmering beef or veal bones, creating a pale liquid
• Brown stock involves simmering browned beef/veal or game bones, resulting in an amber liquid
• Burnt onion, or oignon brûlé, adds color and flavor to brown stock
• Fumet comes from simmering fish bones and is often used for flavorful fish stock, especially with wine
• Court bouillon: an aromatic vegetable broth
• Glaze results from reducing brown, chicken, or fish stock to a jelly-like consistency

How to Make Glaze

• Boil stock, reduce heat to medium.
• Skim impurities as it simmers.
• Reduce to half or two-thirds, strain into a saucepan.
• Reduce until syrupy.
• Cool, cover and refrigerate (can be frozen)

Glaze kinds

• Meat glaze/glace de viande: created with brown stock
• Chicken glaze/glace de volaille: is made from chicken stock
• Fish glaze/glace de poisson: comes from fish stock

Other stock types

• Remouillage is a weak stock from used bones, and can replace water in a stock
• Bouillon, also known as broth, is from simmering meats or vegetables

How to Prepare a White Stock

• Cut bones (3-4 inches), rinse.
• Transfer to a stockpot, cover with cold water.
• Boil, drain, and rinse bones

Purpose of rinsing and Blanching bones in cold water

• Removes blood and impurities from young animal bones (veal, chicken)
• Blanching can cause flavor loss.
• Fish bones are not blanched because of short cook times

White stock preparation continuation

• Return blanched bones to stockpot.
• Submerge in cold water.
• Boil, then simmer.
• Skim the surface.
• Add mirepoix and sachet d'epices

Stock Simmering and Straining

• Simmer stock, skim impurities.
• Add water to keep bones covered, don't boil.
• Simmer times:
  • Beef bones: 8-10 hours
  • Veal bones: 6-8 hours
  • Chicken bones: 3-4 hours
  • Fish bones: 30-45 minutes
• Strain through cheesecloth, then cool quickly

Cooling Stock

• Quick, proper cooling is important
• Avoid the temperature danger zone of 5°C (41°F) to 57°C (135°F) which can cause foodborne illness or spoilage
• Do not put hot stock in the refrigerator, or it will overload and damage other perishables and equipment

Stock Cooling

• Transfer hot stock to clean, cool container in an ice bath.
• Cool, break into smaller portions, put in cooler.
• Stir frequently

Degreasing Stock

• Removes fat through skimming/scraping.
• This produces a clearer, healthier stock

Sauces

• The word "sauce" came from the Latin word salus, meaning "salted"
• Sauces complement food and enhance flavors
• They are flavorful liquids, typically thickened, adding excitement to dishes

Sauce functions

• Provides moisture
• Enriches appearance
• Enhances flavor
• Provides richness
• Creates interest and appetite appeal

Sauce structure

• Liquid base: stock (white, brown, fish, shellfish), milk, tomato
• Not all are liquid, some solid like salsa
• Thickening agents: starches (flour), roux
• Texture should be thick enough to lightly coat food

Other Flavorings in sauces

• Flavoring ingredients create variations
• Components should be prepared and combined well

Thickening sauces

• They add consistency, texture, can require more flavor/seasoning
• Thin sauces have a more intense and direct flavor impact

Starches for sauces

• Flour is commonly used
• It is important that starches are gelatinized in sauces

Separating Starch Granules for sauces

• Mixing with fat like Roux (Roo)- equal amounts flour and fat combined together
• Mixing with cold liquid- creating a slurry

Roux (roo)

• It is made from equal parts flour and fat

Flour for roux

• Bread flour and all-purpose flour can be used for roux
• Cake flour requires more flour for same thickening result so proportion must be adjusted
• Fat impacts the roux taste/aroma/texture
• Clarified butter for finest sauces, but can harden roux
• Margarine: cheaper than butter, with more modest flavor
• Animal fats: used for gravies
• Vegetable oil/shortening: flavorless, high melting point

Prepping Roux

• Equal parts flour and fat.
• Heat/melt fat before adding flour.
• Stir until blended.
• Color depends on heating time.
• Low heat for brown roux, moderate for white/blond

Roux and their qualities

• White Roux: combine fat and flour for 2–3 minutes and cook on medium heat
• Blond Roux: a pale/yellow roux, created by cooking longer than the white roux. Toast the ingredients for 3-5 minutes
• Brown Roux: cook for 8–10 minutes and until browning and nutty aromas begin
• How to incorporate: use a heavy sauce to prevent scorching
• Mix well

Adding liquid to Roux

• Remove the pan from the fire after using the roux for some minutes for cooldown reasons
• Slowly put the liquid in beat vigorously to prevent lumps from forming
• If liquid is hot beat especially well because starch will gelatinize quickly
• If luiquid is cool you can add a quantity Beat to dissolve the roux and then add remainder of the liquid hot or cool

Bringing Liquid to Roux and Simmering

• The full thickening power isn't reached until nearly the boiling point
• Simmer and beat the components until starchy flavor is not found of cooked out - this takes some time, the consistency improves later - can cover or add thin later of butter melted into it as an option
• Roux can be added all day or week by simmering pot, beat to avoid lumps, with constant thickening, don't be too quick or else sauce risque over quickening

Other Thickeners in Soups

• Using Beurre mannie or an equal mixture of butter softened and flour, knee the ingredients together to form a smooth paste which is then added to finish
• White wash agent- whisks cold liquid and flour agent together, is flavorless
• Slurry- creates from equal parts liquid and cornstarch (water, stock) in constant rotation, heat to 60C(140F) Starch based other factors- Arrow root, from tropical plants, same factors as cornstarch- wont easily break/more neural test, texture, appearance
• Waxy maize- waxy maize used same as cornstarch, use for sauces for freezing purposes

Instant and other additives

• Preatinized and Instant starches, preatinized and instant add to both with uniformity, batter to roles, baking
• Breadcrumbs and other crumbs. Use for sauce soups by pulverizing, ancient times it use up stale bread
• Butter - best used for wine stock best, butter added hot, butter separate to allows stand, texture, smoothness
• Cream, use reduce liquid for about third volume ,add to enhance sauce
• Eggs/ Yolks lecithin that create texture and egg yolks, sensitive to heah ( over heating runing), must not be oiled
• Techniques to avoid- bringing other liquids together, temper with heat or small cups, the egg slowly/ avoid scrambling Liaison - is egg with heave cream to thicken sauce, with little thickening capability Procedures- beating 2/3-1 yolks, over a bit liquid of heat, over not a 83C and holding 69C Vegetable Pueees- no thickness required - its adding texture for sauce

Ending Techniques

• Reduction thickness - however can result in sticky
• Staining china cup or mess usally to strain which effects roeux
• Deglazinf - is associated with liquid in pan for 1/2 3/4 then added to sauce
• Butters and Crean- as butter liaison with smoothness texture, classical, butter with monte burre, to life the butter
• • Seasoning - use what's essential- lemon, cayennw, pepper ,wine is flavoring over hot
• Standard- must be smooth

Standards

• Smooth, good body, well balanced food, appropriate,
• 5 leading sauces are milk we, fish or chicken are sauce is veloute browner for eggs

sauces minor

• Alemande is voutoe lemon finish
• Suome creaming , creaming in it all
• Demi glaze- is brown stock,

Classifying Soups

• Soups include ingredients like eggs

Classify

• CLEAR( all made with a broth) broth and vg's
• THick( thickening)
• OTHER- bisquick

Thicken

• Are flavorful liquids long pre time, bones content
• All soop made with broth and 48 C. vg must match to together
• Thick are thickering
• CReAm derived with finishing with cream, excellent has a consistency. not should not contain starky and the vg after name
• Pre e thickening and vg as that adding to start-y
• Other and bisquick and thickened. - Bisquick and not strained
• A cold maybe cooked yogurt The cook 30 to 40 over over the process and not has to add too.

More on creamy soups

• Do not merger milk and milk soup and no too hot
• Pot mix hard with soup- heat cook together and stock with over to min . strain and use cutter too. add to the vgs
• Taste to serve and heat Puree are simmer , adding heat but no smooth and no strain Cut veg and over stock, low veg must have for pureeing

Classifications of Soups - others

• Other soups involve special methods or combinations asides from soup to make their bisque as it is with concentrated with VG as rice for thicken purposes- same steps to do creme and pureeing step process
• Chowders are hearty - thick and can contain texture, not strained for chunky with fish with meat potato or etc -- Mix well, heat over salt, vg over low mix, time's and can mix milk in it

Cold Soups

• cold soups may have be that be cooked cooked , yogurt to be fruit Cooked cold - only cook and and ex consome ex cold foods or pop Uncook - cold be by in and over and not destroy.

Final thoughts on Soups

• Too be creamy add min heat, thinner with hot water, check needs be for use of ingredients, heat better, over hot by cold is recommend to use bowl
• Sour-cream yogurt is flavor with add acid to it or wine

Others to consider

• Cleanse before, improve appitte , must do garnishing

Soup Chart breakdown

• Broth No-one garnish
• Consomme noone for garnish
• Cream roux, garnish.
• Pourree, Bisque with rice for garnish, Chowder for a garnish . uncook heat. Garmis is for eye with is decorate and make more attative with it Garnihes beforhand with it