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Stocks & Mother Sauces
Transcript of Stocks & Mother Sauces
Essentials of Making a Stock
A major flavoring ingredient
A liquid (usually water)
Types of Stock
Clear, pale liquid made from simmering poultry, beef or veal bones.
Amber liquid made by simmering poultry, beef, veal or game bones that have been roasted.
Highly flavored stock made with fish bones.
Aromatic vegetable broth used to poach fish or poultry.
Reduced stock with a jelly-like consistency
Weak stock made from "rewetting" bones that have already been cooked.
Made from simmering meat and vegetables, also called Broth
Lightly reduced from the natural juices of the meat
Made from roasted vegetables
Strain the seeds and peels from tomatoes using a chinoise or cheesecloth
1/2 fat, 1/2 flour
1/2 butter, 1/2 flour
added at the end
Flour & water slurry
Tempering egg yolk by adding it to warm cream then adding the cream mixture into the soup
Milk/Cream, White Roux, Sachet d'epices
Brown Stock, Brown Roux, Mirepoix, Conasse
White Stock, Blonde Roux, Bouquet Garni
Reduction, Puree, Concasse, Bouquet Garni