Stock Identification Mishel Flores

White Stocks: It is a clear; pale liquid made by simmering poultry, beef, or fish bones. It is made by cutting the veal from bone. Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours. Then you strain the stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

White stock

Brown Stock: It is an amber liquid made by simmering poultry, beef, veal, or game bones that have been browned. To make it you have to roast the bones in a 400 degree oven for 2 hours then you add 1 quart of water for each pound of bones. For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions. Bring stock to a heavy simmer, uncovered, and cook for 12 hours. Takes a lot of time but it is worth it.

Fumet:It is similar to a fish stock. It is a highly flavored stock made with fish bones. You have to transfer the heads and bones from water to the stockpot Then you have to take out the water. Stir from time to time until bones and flesh around bones turn from translucent to white. You the add the wine and 6 cups of water. Lastly you have to bring it to a boil over high heat.

Court Bouillon:It is an aromatic vegetable broth used for poaching fish or vegetables. To make this dish you have to fill a large stockpot with 7 quarts of water. Place herbs, spices, and bay leaves on a square of cheesecloth. You then tie into a bundle with kitchen twine. Add to the pot. At last you cover it and bring it to a simmer for 30 mins.

Glase:It is sometimes referred to as "glaze". It is a reduced stock with a jelly-like consistency. It is made from brown stock, chicken, stock, and fish stock.

Remouillage:It is a weak stock made from bones that have already been used in another preparation, sometimes used to replace water that has already been used in another preparation. Remouillage is the French word for "rewetting".

Bouillon:This is a liquid that results from simmering meat or vegetables; also referred to as broth.

Jus:This is a rich, lightly reduced stock used as a sauce for roasted meats.It is made by melting fat in a skillet over medium-high heat. You first whisk flour into beef fat cook, whisking constantly, until the mixture becomes thick. You then pour beef broth into fat mixture; increase heat and bring mixture to a boil. Boil mixture until it thickens a bit. Finally you can season it with salt and pepper to taste.

Vegetable Stock:It's usually made from mirepoix, leeks, and turnips.When adding the tomatoes you must strain them with a cheese cloth or filter. You can also roast the vegetables or add a large amount of mushrooms for a mushroom stock.


Created with images by Lebensmittelfotos - "broth soup clear broth"

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