Kitchen Stock | How it's made?
STOCKS @HospitalityDoodle
Stock is made by putting solid food into cold water, and by a long slow process of cooking which extracts the nourishment into the liquid.
Stock is a liquid, in which meat or meat bones,fish or fish bones and various vegetables have been cooked to extract flavour.
Stocks are nutritious, strongly flavoured liquids.
Stocks are important foundation liquids that are used in the preparation of various dishes such as soups, sauces,gravies,stews,curries and braising dishes.
Lets see, how to prepare a Stock ?
The Preparation of Stocks call for understanding,care and discerning taste. Its a Long, slow simmering of food and cold water is used for stock, cold water is required to draw out the flavour and nutrients from the liquids. After cooking, stock should be stored properly for a day it ripen and gives a fuller flavour.
For making stocks, try to use chuckribs,neck,short ribs, skin and knuckle bone and other body cartilagineous or gristy parts.
These parts contains flavour,albumen and gelatine.
Carrots,turnips,leeks,celery,onions,bay leaves,thymes and parsley are mostly used as an aromatic for stock makings.
Lets see the recipe for stock making
These are ingridients to make 1 litre of stock
500 grams of beef bones
50 grams of carrots
25 grams of onions
Lets see the ingriendts, to make Bouquet Garni
25 grams of leeks
25 grams of celery
6 grams of parsley stalk or root
1/2 piece of bay leaf
1 spring of thyme
2 litres of water
Lets see, the preparation method.
First cut or break the bones into 3 inches pieces and remove the marrow if you have on it.
Wash the bones and place into stock pot and add cold water in it.
Keep the range level slow and bring it to boiling stage.
Add the Bouquet garni first and followed by whole vegetables into the boiling water.
Keep the fire in simmer gently for 6 hours, during this time, fat will rise up to the top portion, it must be removed constantly.
Fine strain the stock through a muslin which is a thin cotton cloth.
After fine strained, stock must be placed aside to cool. Once the stock cools down, it will be stored in a refrigerator or cold room.
This is the way of making stock.
Lets see the Usual mistake madw by chefs while making stocks.
Stock must be cooked for 6 to 8 hours maximum, to extract the full flavour. If you cook long than this, the flavour will get suffer in stock.
All fats should be removed from bones to avoid the stock gets greasy and it becomes rancid soon.
Stock should be cooked only simmered.If you allow the stock to boil, fat particals in the stock turns the stock into cloudy or milky.
Add bouquet garni before the vegetables. If you add vegetables first, it will discolour the stock and also it will affect the flavour of bouquet garni.
During storage, make sure no fat should be allowed to remian on stock surface, as it will turns the stock sour.