Stocks By: SaVannah Loucks

Brown stock

  • Made from beef, veal, chicken or game
  • The color is made from roasting all the ingredients in the oven with out water
  • The browned bones, mirepoix and tomatoes or tomato product to give the brown stock its color

Preparing brown stock

  • Cut bones into 3-4 inches
  • Browning is slowed down my moisture so don't wash Or blanch them
  • Place the bones in a deep pot to roast
  • Roast them in the oven
  • Place browned bones in a pot with water and let them simmer

Preparation continued

  • Keep the excess fat from the roasting pan
  • Deglaze the pan with water
  • Then add the deglazed water to the stock pot
  • Combine the mirepoix and bones in the stock pot
  • Skim the fat from the pot as it beggings to simmer
  • Add the tomatoes to the stock pot and let simmer for 3-4 hours
  • Do not stir or it will become cloudy

Fish stock: made by slowly cooking the bones of lean fish or shell fish.

  • The same as making a white stock
  • Cooking time for fish stock is shorter
  • Adding acids to add flavor to the liquid is called fumet.
  • A fumet is a stronger flavor the most fish stocks


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