Foundation of Continental Cookery

The cooking of continental dishes starts with the preparation of the stock. And here, in this blog the definition of stock, it's types, standard recipe and methods of preparation are shown. Do read and share and also feed me back.  

                                                                                                                                                                   

Stock:

Preparation of Chicken Stock

                 Stock is unthickened, unseasoned and flavored foundation liquid made from meat or chicken bones or fish or fish bones, herbs and various aromatic vegetables. It is used in the preparation of various dishes such as soups, sauces, gravies, curries, stews and cold dishes. The preparation of stock means care and taste, long slow simmering of the food and cold water used for stock (except for fish stock) with aromatic vegetables and nutrition into liquid. After cooking stock, it should be properly kept/ stored in a hygienic condition with correct temperature.

                  

                 Stocks are a base of dishes and essential ingredients, therefore great care should be taken in the preparation of stock.

General Guidelines for Preparation of Stocks:

• Bones, vegetables and herbs used for preparation of stock should be fresh. Stale vegetables or bones give the stock an unpleasant flavor.
• All fat, meat and bone marrow should be removed from the bones before preparing the stock. Presence of fat makes stock greasy.
• Stock should always be simmered gently and not boil. High temperature causes the stock to evaporate and becomes cloudy. 
• Scum that rises to surface should be skimmed off frequently otherwise it will spoil the color and flavor of stock.
• Salt shouldn't be added to stock.
• Stock should be left uncovered for the entire cooking process.
• Bones are added before vegetables. Adding vegetables earlier overcooks them and deteriorates the flavor.
• If a stock is not being used immediately, it should be cooled before refrigerating. 

Main Ingredients of Stocks:

• Clean Water
• Raw bones ( beef, veal, mutton, chicken, fish, game)
• Mirepoix ( roughly cuts of carrot, celery, onion)
• Bouquet garni ( bundle of herbs including thyme, bay leaf, parsley, pepper corn)

Types of Stock:

1. White Stock 
2. Brown Stock 
3. Fish Stock

1. White Stock

                       As  the name suggest, it is white in color and can be prepared from various ingredients such as beef, mutton, veal, chicken bones and vegetables.

General Proportion of White Stock:

Ingredients                                                                                                  Quantity
Bone                                                                                                                 2 kg
Water                                                                                                                6 liter
Mirepoix                                                                                                           1/2 kg
Bouquet garni                                                                                                   1 bunch

Methods of Preparation:

• Break the bones into pieces: remove any fat, flesh and marrow from the bones.
• Roughly cut vegetables.
• Wash and place into stock pot and add cold water.
• Bring to the boil and skim off the scum. If the scum is dirty then blanch and wash off the bones and recover with cold water and re- boil.
• Add mirepoix and bouquet garni and allow stock to simmer for required time depending upon the bones used. Remove the scum from the surface constantly. ( The vegetables should be removed after 1-2 hours of cooking.)
• Strain it through a muslin cloth , reboil and place a side for further use.

2. Brown Stock

                    While making brown stock, the ingredients as bones, mirepoix, bouquet garni is sauted (pan fried) in fat until brown, then simmered at the right temperature 80°C to 90°C.

General Proportion of Brown Stock:

Ingredients                                                                                                    Quantity

Bone                                                                                                                 2 kg

Water                                                                                                                6 liter

Mirepoix                                                                                                           1/2 kg

Bouquet garni                                                                                                   1 bunch

Fat ( Oil/ Butter)                                                                                               little amount

 Methods of Preparation:

• Cut the bones in the pieces and brown well on all side either by frying in a little fat in pan.
• Drain off any fat and place the bones in stock pot.
• Add cold water, bring to boil and skim.
• Add fried mirepoix and also the bouquet garni.
• Skim for the required time according to the nature of bone, keep skimming from time to time.
• Strain, reboil and use as per required.

3. Fish Stock:

                   Simply it is a white stock made up of using fish bones. It is not as like white and brown stocks. It is cooked only for 20-30 minutes.

General Proportion of Fish Stock:

Ingredients                                                                                                           Quantity

Fish bones                                                                                                               2 kg

Cold water                                                                                                               5 liter

Lemon                                                                                                                     1 no.

Mirepoix                                                                                                                  1/2 kg

Bouquet garni                                                                                                          1 bunch

Butter                                                                                                                       75 grams

Onion                                                                                                                       300 grams

Methods of Preparation:

• Melt butter on thick bottomed pan and add slice of onion. 
• Add washed bones and bouquet garni.
• Cover the lid and let it sweat for 5 minutes.
• Add water, bring it to boil and skim and let it simmer for 20-30 minutes.
• Add lemon juice and strain and let the liquid cool and store.

                         So as said earlier these stocks are the basement for the continental dishes as sauces, soups and gravies. Preparing the stock first makes simple in learning of preparing other dishes. Stocks  are high in nutrition value.So, dishes prepared from using stock helps to gain nutrition and better taste.
                                              ☺Thank You for Reading ☺