Stocks: The Foundation of Soups and Sauces

What are Stocks?

• Stocks are the foundation of soups and sauces, made by gently simmering bones and/or vegetables in water to extract their flavor, aroma, color, body, and nutrients.
• 5 key principles to make successful stocks:
  • Start with cold water
  • Cut vegetables to the appropriate size
  • Select protein base (beef, chicken, fish)
  • Simmer gently
  • Skim impurities

Principles of Stock Making

• Start with cold water: to dissolve proteins, vitamins, and minerals, and to extract more flavor.
• Cut vegetables to the appropriate size: depending on the type of stock and cooking time.
• Select protein base: beef, chicken, or fish, and wash and prepare bones accordingly.
• Simmer gently: to aid in flavor and nutrition extraction, and to prevent cloudiness.
• Skim impurities: to keep the stock clear and flavorful.

Equipment Choices

• Aluminum: reacts with acidic products, causes chemical change, and is not recommended.
• Copper: expensive, reacts with acidic products, and is a great conductor of heat, but not ideal for stock production.
• Stainless Steel: the best choice, non-reactive, and heats evenly.

Composition of Stock

• Composed of four elements:
  • 50% Bones (nourishing element)
  • 10-25% Mirepoux (aromatic vegetables)
  • Bouquet garni/Sachet d'épices (herbs and spices)
  • 100% Cold water
• Two types of stocks: White and Brown
  • White: uses blanched bones and white mirepoux (no carrots)
  • Brown: uses browned/roasted bones, mirepoux, and tomato product

Mirepoux

• A combination of aromatic vegetables, typically two parts onion, one part celery, and one part carrots.
• Used to flavor stocks and soups.
• Size of cut depends on cooking time.

Water

• Must be cold and potable (safe to drink).
• Helps to dissolve proteins and maintain stock clarity.
• Each gallon of water weighs 8 pounds.

Aromatics and Spices

• Sachet d'épices: a bag of spices used to flavor stocks and sauces.
• Bouquet garni: fresh vegetables and herbs tied together and used to flavor stocks and sauces.

Stock Types

• Brown Stock: made by roasting poultry, beef, veal, or game bones, and simmering for 4-6 hours.
• White Stock: made by simmering blanched poultry, beef, or veal bones for 2-4 hours.
• Fish Stock: made by simmering fish bones for 30 minutes.

Key Terms

• Stock: flavorful liquid made by gently simmering bones and/or vegetables in water.
• Demi-Glace: a stock or sauce reduced to half its original volume.
• Glace: a stock or sauce reduced to quarter its original volume.
• Fumet: a highly flavored stock made with fish bones.
• Remouillage: a stock made from bones that have been already used in another preparation.

Steps to Preparing a Stock

• Wash bones
• Blanch or brown bones
• Cut mirepoux to the proper size
• Add cold water based on the basic stock formula
• Bring the stock pot to just under a boil and simmer for the required time

Finishing a Stock

• Skim impurities often to maintain clarity and flavor.
• Strain the stock after simmering.
• Use bones and mirepoux a second time to make stock or strengthen a weak stock, known as remouillage.

Cooling a Stock

• Pour hot stock into a metal stockpot and place it in an empty sink on bricks or blocks to vent.
• Allow cold water to run continuously.
• Add ice to speed up the cooling process, if available.
• Stir occasionally to distribute heat evenly.
• When cooled to at least 70°F, cover and refrigerate the stock at 40°F.

Learn the 5 principles to create successful stocks, the foundation of soups and sauces. Discover the importance of cold water, cutting vegetables, selecting protein bases, simmering, and skimming.