I would like to start my blog and my first post with stocks. Stock is the result of simmering animal bones, vegetables and aromatics for a long period of time, with the only exception of fish stock. those stocks after you can use them to make delicious soups and sauces. Stocks play a very serious part if not the foundation of our gastronomy all around the world. The French world for stocks is “fonds”, which literally means base. You have them on your daily basis of life without noticing them. These days you can find already made stocks on the supermarkets in the forms of dry powder or more concentrate blocks, but prepare them your self is always tasted better and is more nutritious.
There are four types of homemade stocks:
White stock.
Brown stock.
Fish stock.
Vegetable stock.
- White stock is usually made with chicken carcasses but also you can prepare it with beef or veal bones. Vegetables and meatless bones are simmered for a big period of time, skimming the stock over time so you can get a clearer result. Is mostly used for white sauce, blanquettes, fricassee and poached dishes.
- Brown stock is the trickiest I can say. Is commonly made with beef bones but veal, poultry, lamb and mutton bones can be used. The colour, flavour and texture you get are extraordinary. The secret is roasting ( not burning them) your vegetables and bones into the oven, then transfer everything in pot filling it with water and then simmer everything for 8 - 10 hours. Brown stock is used for brown sauces and gravies, braised dishes, and meat glazes.
- Fish stock is made with bones and heads of the fish. Is a very fast making stock because you can have it ready in 30 minutes. There are people saying that fish stock is categorised separately because of its limited usage. However, you can get different results depending on the type of fish you are going to use, Dover sole, turbot, brill and whiting are more recommended for their superior flavour. Thus, white flesh fish and fresh fish will give you the best results.
- Vegetable stock is used generally in vegetarian cooking and veloutes. Often vegetable leftover is used ( such as parsley and celery ends, carrot skins and onions). This type of stocks is getting really popular nowadays because more people are choosing to be vegetarians, so restaurants are replacing meat stocks with it for more vegetarian plates. this type of stock is also fast to make and easy, it needs to be simmered only 30 to 45 minutes.
Tips for a perfect stock!
Always use fresh bones
Meat trimmings can be used from butchering
Fresh fish bones and heads should be used for fish stocks
Fresh vegetables for vegetable stocks.
Other considerations that should be taken are:
Bad quality meat or bones and decaying vegetables should be avoided, otherwise, you will end up having a stock with an unpleasant flavour and your stock will deteriorate quickly.
Make sure you use cold water at the set of the cooking process, to allow the maximum extraction of flavour from the ingredients.
The ratio of the liquid to the other ingredients should be approximately 2:1.
Make sure that you remove scum throughout the process otherwise, it will boil into the stock and spoil the colour and flavour.
Fat should be skimmed, otherwise, it will taste greasy.
The stock should always simmer gently otherwise it will evaporate and go cloudy.
Salt should not be added to the stock.
If you are planing storing the stock then you should divide in smaller containers, in order to cool completely before storing in the fridge or freezer.
GLAZE
In the culinary world, almost all the primary preparations have their derivatives, stocks are no exceptions. Once you have your stock ready, you can return your pot back to simmer until the volume of your tock is reduced to the point where it is syrupy.
Glazes can be used to fortify sauces and add flavour to other dishes. They store well in the freezer and you can easily turn them into stock again by just adding water.
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