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Stocks, Soups, and Stocks, Soups, and SaucesSauces

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StocksStocks

Are often called Are often called the chef’s building the chef’s building blocks because blocks because they form the base they form the base for many soups for many soups and stocksand stocks..

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A STOCK IS…A STOCK IS…

A flavorful liquid made by gently A flavorful liquid made by gently simmering bones and/or vegetables simmering bones and/or vegetables in a liquid to extract their flavor, in a liquid to extract their flavor, aroma, color, body and nutrients.aroma, color, body and nutrients.

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The Four Essential Parts of The Four Essential Parts of a a

Stock AreStock Are

MirepoixMirepoix AromaticsAromatics LiquidLiquid Major Flavoring Ingredient Major Flavoring Ingredient

Ingredients:Ingredients:1)1) Bones – major ing. Bones – major ing.

Chicken stock – chx bonesChicken stock – chx bones

White stock – beef, beal, pork bonesWhite stock – beef, beal, pork bones

Brown stock – beef,veal browned in an Brown stock – beef,veal browned in an oven.oven.

Fish stock – fish bones and trimmings Fish stock – fish bones and trimmings from filletfrom fillet

fumet – often used for flavorful fish stock, fumet – often used for flavorful fish stock, esp. made with wine.esp. made with wine.

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2. 2. Mirepoix –(meer-pwah) aromatic veg. , 2Mirepoix –(meer-pwah) aromatic veg. , 2ndnd most impt. Contributors. Carrots, onion, most impt. Contributors. Carrots, onion, celery. Chopped coarsely.celery. Chopped coarsely.

3. Acid prod. – Acid help dissolve connective 3. Acid prod. – Acid help dissolve connective tissue. (Lemon, vinegar, tomato products)tissue. (Lemon, vinegar, tomato products)

4. Scraps & left overs.4. Scraps & left overs.

5. Seasoning & spices – “aromatics”. Salt is 5. Seasoning & spices – “aromatics”. Salt is impt. Ing.impt. Ing.

Sachet – herbs & spices usually tied in a Sachet – herbs & spices usually tied in a cheeseclothcheesecloth

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Bouquet garni – assortment of fresh herbs, Bouquet garni – assortment of fresh herbs, tied in a bundle with string.tied in a bundle with string.

(thyme, parsely stems, bay leaves, (thyme, parsely stems, bay leaves, cloves,garlic)cloves,garlic)

Ingredients proportion:Ingredients proportion:

Bones – 50%Bones – 50%

Mirepoix – 10%Mirepoix – 10%

Water – 100%Water – 100%

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Types of StockTypes of Stock

White Stock White Stock Brown StockBrown Stock FumetFumet Court BouillonCourt Bouillon GlaceGlace RemouillageRemouillage BouillonBouillon

TYPES OF STOCK:

Bouillon – in french cuisine, is a simply “broth”, made by simmering a mirepoix and aromatic herbs (boquet garni), with either beef, vel or poultry.

Fumet – is a concentrated stock, particularly one made from fish and mushroom, used to add flavor or to less intensely flavored stock

Consomme- is a clear soup made from richly flavored stock that has been clarified usually a fining process thru the use of egg protein (egg white)

Court bouillon – a flavored liquid for poaching and quick cooking foods. Traditional uses include poaching fish and sea food

Glace – stock that is reduced until it coats the back of the spoon, making it so concentrated.Demi Glace – is a rich brown sauce use as a base for many sauces

Remoulage – “rewetting” stock made from bones that already been used once. Discard the mirepoix and herbs after draining. Add fresh mirepoix.

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Bones For Stock Are Bones For Stock Are Prepared By:Prepared By:

BlanchingBlanching BrowningBrowning SweatingSweating

Blanching – to get rid of some impurities that can cause cloudiness. Steps: rinse bones in cold water, to wash away the blood. Impurities dissolve easily in cold water. Hot water retards extraction. Bring water to bloil, as the water heat, impurities solidify and rise to the surface. Drain the bones and now ready for stock pot.Browning – put the bones in an oven about 375F for 1 hr. to brownSweating Bones or Shells. Bones or shell are used in fumets. The proteins present in fish bones and shellfish can take on an unacceptable flavor if allowed to cook to long.

Sweating is a procedure that starts flavor release quickly. The stock can e cooked in less than 45 minutes, with full extraction of body and flavor.

1. Heat a small amount of oil or clarified butter in a rondeau.2. Add the bones or shells and mirepoix.3. Cook over moderate heat, stirring occasionally, until the flesh on the bones turns opaque, or the shells have a bright color, and the moisture is released from the mirepoix

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What Four Qualities Are What Four Qualities Are Stocks Evaluated On?Stocks Evaluated On?

1. Flavor1. Flavor2. Color2. Color3. Aroma3. Aroma4. Clarity4. Clarity

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Cooling and Storing StockCooling and Storing Stock

Put the stockpot in the ice-bath and stir often. Put the stockpot in the ice-bath and stir often. When cool, place in the refrigerator.When cool, place in the refrigerator.

Break down the large amounts of stock into smaller amounts. Break down the large amounts of stock into smaller amounts.

Place stock in small containers in the refrigerator.Place stock in small containers in the refrigerator.

Stir occasionally Stir occasionally

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Preparing SoupsPreparing Soups

Any good soup is made with the best Any good soup is made with the best ingredients available.ingredients available.

Clear Soups & Thick Soups Clear Soups & Thick Soups are the two basic types of soup are the two basic types of soup

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Helpful Hints For Cream And Helpful Hints For Cream And Purée Soups:Purée Soups:

If a cream soup becomes too thick, add water or If a cream soup becomes too thick, add water or stock until the correct consistency is achieved. stock until the correct consistency is achieved. Never use heavy cream- it can hide the flavor of the Never use heavy cream- it can hide the flavor of the main ingredient.main ingredient.

If the soup has a sour or “off” flavor, or has curdled, If the soup has a sour or “off” flavor, or has curdled, discard it. Cream soups have a brief storage time discard it. Cream soups have a brief storage time once the cream has been added.once the cream has been added.

To store cream soups longer, be sure that the base To store cream soups longer, be sure that the base is properly chilled and stored. Finish only the is properly chilled and stored. Finish only the amount needed for a single service period.amount needed for a single service period.

If the soup has a scorched taste, transfer it If the soup has a scorched taste, transfer it immediately to a cool, clean pot and check the immediately to a cool, clean pot and check the flavor. If it doesn’t flavor. If it doesn’t taste scorched in the clean pan, it is taste scorched in the clean pan, it is

safe to continue cookingsafe to continue cooking..

Classifications of soupClassifications of soup1.1. Clear soupsClear soups – are all based on clear, – are all based on clear,

unthickend broth or stock.unthickend broth or stock.

a. broth or bouillon – clear soups without a. broth or bouillon – clear soups without solid ingr. solid ingr.

b. Vegetable soup – clear, seasoned stock b. Vegetable soup – clear, seasoned stock with veg,meat, and starches.with veg,meat, and starches.

c. Consomme’ – rich, flavorful stock or c. Consomme’ – rich, flavorful stock or broth that has been clarified by adding broth that has been clarified by adding eggwhite.eggwhite.

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2) 2) Thick soup – are opaque rather than Thick soup – are opaque rather than transparent.transparent.

a. Cream soup – soups are thicken with a. Cream soup – soups are thicken with roux, beurre maine, liaison or other roux, beurre maine, liaison or other thickening agents.thickening agents.

b. Purees’ naturally thickened by pureeing of b. Purees’ naturally thickened by pureeing of the ingredients. Until they are smooth and the ingredients. Until they are smooth and creamy as cream soup.creamy as cream soup.

c. Bisques – thickened soup made from c. Bisques – thickened soup made from shellfish with creamshellfish with cream

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d. d. Chowder – hearty soups made from fish Chowder – hearty soups made from fish and shellfish and or veg. Usually contain and shellfish and or veg. Usually contain milk and potatoes.milk and potatoes.

e. Potage – term associated with thick, hearty e. Potage – term associated with thick, hearty soups.soups.

3. Specialty & National Soup – native soups 3. Specialty & National Soup – native soups from the other countries.from the other countries.

4. Vegetarian soups and Low fat soup – veg. 4. Vegetarian soups and Low fat soup – veg. based soup. No meatbased soup. No meat

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Which Soups Are Clear And Which Soups Are Clear And Which Soups Are Thick?Which Soups Are Thick?

ConsomméConsommé BisqueBisque BrothBroth CreamCream PuréePurée

Clear SoupClear SoupThick SoupThick SoupClear SoupClear SoupThick SoupThick SoupThick SoupThick Soup

Garnish:Garnish:1.1. Garnishes – vegetables (brunoise shape)Garnishes – vegetables (brunoise shape)

2.2. Toppings – clear serve w/o toppingToppings – clear serve w/o topping

Thick soups: fresh herbs(parsely, asge, celery Thick soups: fresh herbs(parsely, asge, celery leaves, leek (jullienne), sliced toasted almonds, leaves, leek (jullienne), sliced toasted almonds, grated cheese, sieved eggyolk, croutons, grated cheese, sieved eggyolk, croutons, parmesan cheese, crumbled bacon, paprika, parmesan cheese, crumbled bacon, paprika, flavored butter, sour creamflavored butter, sour cream

Accompaniments: Accompaniments:

They are serve with crackers. Corn chips, bread They are serve with crackers. Corn chips, bread sticks, cheese straws, whole grain waferssticks, cheese straws, whole grain wafers

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From Which Country Does Each From Which Country Does Each Specialty Soup Originate? Specialty Soup Originate?

BorschtBorscht GazpachoGazpacho GumboGumbo MinestroneMinestrone VichyssoiseVichyssoise

RussiaRussia SpainSpain LouisianaLouisiana ItalyItaly FranceFrance

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Cooling And Finishing Cooling And Finishing TechniquesTechniques

Remove surface fat from soup before service.Remove surface fat from soup before service. Blot with strips of un-waxed brown butcher Blot with strips of un-waxed brown butcher

paper to eliminate unwanted fat.paper to eliminate unwanted fat. Soups should be garnished just before service.Soups should be garnished just before service.

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SaucesSauces

- - A flavorful liquid, usually to thickened, A flavorful liquid, usually to thickened, used to season, flavor and enhance the used to season, flavor and enhance the foodfood

Add moisture and richness to foodAdd moisture and richness to food Introduce complementary and contrasting Introduce complementary and contrasting

flavorsflavors Enhance the appearance of foodEnhance the appearance of food Add texture to the dish Add texture to the dish

Structure of Sauces:Structure of Sauces:1.1. Liquid ( base of the most sauces)Liquid ( base of the most sauces)

- white stock – veloute sauce- white stock – veloute sauce

- crown stock – brown sauce, espagnole - crown stock – brown sauce, espagnole (ess pahn yohl).(ess pahn yohl).

- Milk – bechamel- Milk – bechamel

- tomato plus stock – tamato sauce- tomato plus stock – tamato sauce

- Clarified butter - hollandaise- Clarified butter - hollandaise

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2. 2. Thickening Agents :Thickening Agents :

a. Starches – flour, corn starch, arrowroot, a. Starches – flour, corn starch, arrowroot, maize, bread crumbs, rice flour.maize, bread crumbs, rice flour.

b.Roux = mixture of equal parts of fat and flour.b.Roux = mixture of equal parts of fat and flour.

c. Flour – Bread flour less starch.c. Flour – Bread flour less starch.

d. Eggyolkd. Eggyolk

e. Liaison – a mix. Of eggyolk and cream, used e. Liaison – a mix. Of eggyolk and cream, used to enrich and lightly thickened the sauceto enrich and lightly thickened the sauce

f. Reductionf. Reduction

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Beurre maine – (burr mahnyay) mixture of equal parts of soft raw butter, flour worked together to form a smooth paste. It is used for quick thickening at the end of cooking to finish a sauce.

White wash – a thin mixture of flour and cold water. Not recommended.

How to make liason :Beat together eggyolk and cream in stainless. 2-3 parts cream: 1 part

eggyolkSlowly add a little hot liquid to the liaison beating constantly. This is

known as “tempering”Off the heat, add the warm, diluted liaison to the rest of the sauce.

Stirring well as you pour inReturn the sauce to low heat to warm it gently, but do not heat higher

than 180F or it will curdle.Hold for service above 140F

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The Five Grand SaucesThe Five Grand Sauces

BéchamelBéchamelVelouteVelouteEspagnole (Brown)Espagnole (Brown)TomatoTomatoHollandaiseHollandaiseBernaiseBernaise

Bechamel – classic standard white sauce. Bechamel – classic standard white sauce. Simply milk and roux.Simply milk and roux.

Veloute – bases of many variations. Made Veloute – bases of many variations. Made of roux and stock.of roux and stock.

Espanogle – “brown sauce” , more Espanogle – “brown sauce” , more complicated than bechamel and veloute. It complicated than bechamel and veloute. It accompany red meats. Extra flavor is accompany red meats. Extra flavor is added like the mirepoixadded like the mirepoix

Tomato sauce - pureed tomato sauce is Tomato sauce - pureed tomato sauce is the main ingr. (coulis) (koo-lee), puree of the main ingr. (coulis) (koo-lee), puree of veg. of fruitsveg. of fruits

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Hollandiase – considered an egg thickener Hollandiase – considered an egg thickener sauce, but the egg is not thickened by sauce, but the egg is not thickened by coagulation. It works by emulsification coagulation. It works by emulsification

Bearnaise – Major ingredient is not a stock Bearnaise – Major ingredient is not a stock or milk but butteror milk but butter

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Miscellaneous SaucesMiscellaneous Sauces

CoulisCoulis JusJus Compound ButtersCompound Butters SalsaSalsa

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How Do Miscellaneous How Do Miscellaneous Sauces Function?Sauces Function?

They Function in much the same way They Function in much the same way that grand sauces do. They add flavor, that grand sauces do. They add flavor, moisture, texture, and color to the dish.moisture, texture, and color to the dish.

They also allow chefs to change the They also allow chefs to change the menu items by providing a lower-fat menu items by providing a lower-fat alternative to the usually heavy grand or alternative to the usually heavy grand or derivative sauces.derivative sauces.

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ThickenersThickeners

Are added to sauces to give them Are added to sauces to give them additional richness and bodyadditional richness and body

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Examples of Thickeners:Examples of Thickeners:

Beurre maniéBeurre manié LiaisonLiaison SlurrySlurry RouxRoux

White rouxWhite roux Blond rouxBlond roux Brown rouxBrown roux

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To Pair the Correct Sauce To Pair the Correct Sauce with a Mealwith a Meal

The sauce should be suitable for the The sauce should be suitable for the style of service.style of service.

The sauce should be suitable for the The sauce should be suitable for the main ingredient’s cooking technique.main ingredient’s cooking technique.

The sauce’s flavor must be appropriate The sauce’s flavor must be appropriate for the flavor of the food it is for the flavor of the food it is accompanying.accompanying.