Chapter 8 - Stocks and sauces. After reading this chapter, you should be able to: Prepare basic mirepoix; flavor liquids using a sachet or spice bag; prepare white veal or beef stocks, chicken stock, fish stock, and brown stock; cool and store stocks correctly, prepare meat, chicken, and fish glazes;. | Chapter 8 Stocks and Sauces Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved French word for stock is fond, meaning “foundation” or “base.” This “foundation” indicates the importance of stocks. The ability to prepare good stocks is the most basic of all culinary skills. Stocks and Sauces Stock: A clear, thin un-thickened liquid flavored by soluble substances extracted from: Meat, poultry, or fish Meat, poultry, or fish bones Vegetables Seasonings Stocks and Sauces Stocks The objective in preparing stocks is to: Select the proper ingredients. Extract the flavors we want. Combine the correct ingredients with the correct procedure. Stocks and Sauces Stocks Stocks and Sauces Stocks Stocks and Sauces Stocks: Ingredients Connective tissues (called collagen) break down and form gelatin. This gives body to a stock. A well-made stock thickens or even solidifies when chilled. Stocks and Sauces Stocks: Ingredients Cartilage is . | Chapter 8 Stocks and Sauces Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved French word for stock is fond, meaning “foundation” or “base.” This “foundation” indicates the importance of stocks. The ability to prepare good stocks is the most basic of all culinary skills. Stocks and Sauces Stock: A clear, thin un-thickened liquid flavored by soluble substances extracted from: Meat, poultry, or fish Meat, poultry, or fish bones Vegetables Seasonings Stocks and Sauces Stocks The objective in preparing stocks is to: Select the proper ingredients. Extract the flavors we want. Combine the correct ingredients with the correct procedure. Stocks and Sauces Stocks Stocks and Sauces Stocks Stocks and Sauces Stocks: Ingredients Connective tissues (called collagen) break down and form gelatin. This gives body to a stock. A well-made stock thickens or even solidifies when chilled. Stocks and Sauces Stocks: Ingredients Cartilage is the best source of gelatin in bones. Younger animals have more cartilage than mature animals The following types have a lot cartilage and are values in stock-making: Knuckle bones Neck Bones Shank Bones Stocks and Sauces Stocks: Ingredients Meat: Rarely used in stock-making because of its cost. Chicken hearts and gizzards are often used in chicken stock. Broth is produced as a result of simmering meat or poultry. Broth: A flavorful liquid obtained from the simmering of meats and/or vegetables. Stocks and Sauces Stocks: Ingredients Stocks and Sauces Stocks: Ingredients Acids help dissolve connective tissues. Tomato products contribute flavor and some acid to brown stocks. Too much tomato can make the stock cloudy. Wine is occasionally used, especially for fish stocks. Its flavor contribution is probably more important than its acidity. Stocks and Sauces Stocks: Ingredients Seasonings and Spices Salt is usually not added as stocks are reduced, concentrated,
