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Stock (Fond De Cuisine) CHEFS https://cisock.wordpress.com/ STOCK (FOND DE CUISINE) FOND – Foundation or base. DE CUISINE- of cooking Stocks are highly flavoured liquid obtained by simmering for long time with the ingredients. It is normally prepared by simmering bones and vegetables in water to extract the flavour. The fat and bone marrow have to be removed from bones Starchy vegetables a has to be avoided. Bones and vegetables are placed in cold water and boil it. Simmer it and don’t allow to boil it will make the stock cloudy Removing the scum floating on the top of the stock by skimming DIFFERENT TYPES OF STOCK WHITE STOCK: white coloured stock that can be made of any kind of meat bones or vegetables that gave its name. The cooking time is 2 to 4 hrs Basic white stock (1Litre) White chicken stock- Fond de volaille blanc Bones 500gm Vegetable stock – Fond de legumes Mirepoix 100gm (2:1:1) Brown beef stock- Fond de bouef brun Bouquet garni 1 Sachet d’epics 1 White fish stock – fond de poisson blanc Water 2lit BROWN STOCK: The bones and vegetables are roasted with tomato puree before adding it to the cold water. The cooking time is 4 to 6 hrs Basic brown stock (2Litre) Bones 500gm Mirepoix 100gm (2:1:1) Bouquet garni 1 Sachet d’epics 1 Tomato puree 40gm Water 4lit FISH STOCK: Fish bones or seafood shells can be used. An acidic medium will be used either white wine or lemon juice. The cooking time is 20 minutes Basic fish stock (1Litre) Fish Bones/ shells 400gm Mirepoix 100gm (2:1:1) Bouquet garni 1 Sachet d’epics 1 White wine 200ml Water 1.5lit CHEFS https://cisock.wordpress.com/ CHEFS https://cisock.wordpress.com/ MIREPOIX- Roughly cut aromatic vegetables like Onion, Carrot & Celery in the ratio 2:1:1 WHITE MIREPOIX- Celery root, Leeks & turnip. HOLY TRINITY - The Holy Trinity is the Cajun/Creole version of mirepoix which uses onions and celery but substitutes green bell pepper for carrots. MATIGNON- this is a mirepoix in which the ingredients are minced or diced rather than rough cut. Sometimes containing bacon SACHET D’ EPICS (bag of spices)- mixture of dry herbs & spices tied in a muslin cloth. (Thyme, bay leaf, parsley, peppercorn and garlic) BOUQUET GARNI – Bunch of herbs tied ( Leeks, Parsley, Bay leaf, Thyme, Celery) NEUTRAL STOCK – Veal stock which is white in colour and has a neutral flavour. FUMET – Fish stock is called as fumet in French, basically flavoured with wine. ESTOUFFADE- First class brown stock is called estouffade. COURT BOUILLON – Cooking liquor with flavourings and vinegar or lemon juice. Usually used for poaching fish. REWETTING or REMOUILLAGE – the process of preparing secondary stock by using the same ingredients after the primary stock is prepared. DASHI is a Japanese stock made from kombu (dried seaweed), katsuobushi (dried and smoked tuna flakes), anchovies/sardine, or a combination of all or two of them. YAKHNI In Pakistan and India, yakhni is simply stock or broth. It is often the base for many foods including pilaf (pulao) and other Shorbas or soups. SKIMMING – It is the process of removing scum floating on the stock. CHINOIS – The conical strainer used to strain the stock and other liquids BATTUTO (beaten)- Italian term for finely chopped aromatics usually onions, celery, carrots, garlic and parsley with lard or olive oil. TRITO is the same as a battuto but doesn’t contain pork. It’s very finely chopped vegetables. Other cuisines use this same technique: refogado in Portuguese, sofrito in Spanish, sofregit in Catalan, mirepoix in French, and “holy trinity” in Creole cookingCAJUN HOLY TRINITY CHINOIS h CHEF CAPSICUMS ONION CELERY https://cisock.wordpress.com/ .
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