![]() Reducing is done by decreasing the volume of a liquid by simmering/boiling (bones plus meat) Bouillon French for broth Fortification adding flavor and building body Glace a highly reduced stock/remouillage Glace Ratio 16 oz stock yields 1 oz of glaceġ qt yields 1 c of glace Reduction the product that results when a liquid is reduced. Ratio: 2 parts onion: 1 part carrot: 1 part celery Broth a flavorful, aromatic liquid made my simmering water/stock with meat, vegetables, and/or spices and herbs This mixture provides a flavor base for stock. Brown stock also uses carrots, as opposed to parsnips as well as a pincage Convection Simmer a liquid that is heated on one side of the pot, creating a cycle of heat Fumet a stock that is made with white-flesh protein with the addition of wine Blanching/Shocking to cook an item briefly in boiling water/hot fat then placing in ice cold water, before finishing or storing Purpose of Blanching/Shocking preserves the colorĪids in removing the peels of some fruits and vegetables (tomatoes concasse) White Stock uncooked main ingredient and uncooked mirepoix What must be done if you are using frozen bones for white stock? blanch the frozen bones to remove the impurities Temperature Danger Zone (TDZ) temperature between 41 degrees and 135 degrees where pathogens grow most rapidly Chilled soups and stocks have to be reheated to what minimum temperature for how long in order to be safe to serve? reheat to 165F for 15 seconds within 2 hours and held at above 140F until served Mirepoix a French word that refers to the mixture of coarsely chopped onions, carrots, and celery. Used to flavor white stocks and sauces that have a mild flavor and/or pale white color Batonnet foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches Brown Stock a stock where the bones are roasted before the stock is made, resulting in a darker color. ![]() ![]() ![]() Measured water as required by cooking timeġ sachet White Mirepoix Equal Parts onion, celery, parsnip, and leek by weight (Mushrooms is sometimes substituted for the parsnip) Fumet ("essence") Stock Basic Formula: Yield 1 gal 8# bones ![]()
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