Stocks and its Essential Parts and Types

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What is stock?

Stock is a flavorful liquid made by gently simmering bones and or vegetables.

Stock is the liquid—technically a “water extract”—that results from simmering animal bones, meat, and/or vegetables with water, often with the addition of aromatic herbs and spices. It makes up the base cooking liquid for soups, stews, and grains, but also is used in smaller amounts to flavor sauces and braised meats and vegetables.

4 Essential Parts to Stock

Mirepoix

2 parts onion, 1 part carrot, 1 part celery roughly chopped.

Aromatics

herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn – in a cheesecloth bag or not.

Liquid

most often water

Major flavoring ingredient

bones or vegetables

Most important qualities to a stocks are:

Clarity
Flavor
Body

Classification/Types of Stocks

WHITE STOCK

is a clear, pale liquid made by simmering poultry bones

BROWN STOCK

is an amber-colored liquid made by browning and then simmering beef, veal, or game bones.

FUMET (foo-MAY)

is a very flavorful, light- colored stock made with fish bones.

COURT BOUILLON (court boo-YON)

is a very aromatic vegetable broth, and is used for poaching fish or vegetables.

REMOUILLAGE (ray-moo- LAHZ)

is a stock made from bones that have already been cooked in another food preparation. When simmered in water a second time, the result is a pale and weak- flavored liquid.

Preparing Stock

Combine bones or vegetables in cold water or liquid
Bring to a simmer
Skim as necessary
Add mirepoix and aromatics at the appropriate time
Simmer until correct flavor and color
Strain, use immediately or cool and store

How to Store Stock

Once you’ve made your homemade stock, strain it through a fine-mesh sieve, discarding the solids. Cool to room temperature on the counter (to prevent bacteria from forming due to rapid temperature change), then refrigerate. For meat-based stocks, remove the fat that solidifies on top of the stock, and save for another purpose.
For longer-term storage, freeze stock in plastic yogurt containers, jars, ziplock bags, or ice cube trays. If freezing in glass jars, be sure to leave enough head space above the stock—at least an inch—so that when it solidifies and expands in the freezer, the jars won’t break.

Preparing Stock

https://www.youtube.com/watch?v=yLqm1DLduuA

How to store stock

https://www.youtube.com/watch?v=glWNFkqgP4g

REFERENCES:

https://www.ihmnotes.in/assets/Docs/Sem-1/FP/UNIT%206.2_Stocks.pdf
http://549online.org/pluginfile.php/31717/mod_resource/content/1/Stocks__Sauces_and_Soups-10.pdf
https://www.masterclass.com/articles/cooking-101-stocks-vs-broths-and-how-to-make-5-different-stocks#4-tips-for-making-stock-at-home

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