Vegetable Stock from Culinary Fundamentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

2 fluid ounces Vegetable oil
1 pound Onions, sliced
1 pound Leeks, chopped
8 ounces Celery, chopped
8 ounces Green Cabbage leaf, chopped
8 ounces Carrots, chopped
8 ounces Tomato, chopped
3 each Garlic cloves, crushed
5 quarts Cold water
1 each Sachet d'épices (with 1 teaspoon fennel seeds and 3 cloves)

Process:

1. Heat the oil in a large rondeau over medium high heat and add the vegetables. Cover and sweat the vegetables for 10 to 12 minutes, stirring occasionally, until the onions are translucent.

2. Add the water and sachet; simmer for 30 to 40 minutes.

3. Strain the stock. It may be used now, or it may be cooled and stored for later use.

Fish Stock from Culinary Fundamentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

11 pounds Fish bones
1 pound White mirepoix, thinly sliced
10 ounces Mushroom stems and pieces (optional)
4 quarts Cold water
1 quart Dry white wine
1 each Sachet d'épices
Salt (optional), as needed

Process:

1. In a large stockpot combine the bones with the cold water, white mirepoix, sachet, and salt (if using). Simmer gently for 30 to 45 minutes, skimming the surface as necessary.

2. Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.

Fish Fumet from Culinary Fundamentals

Yield: 1 gallon

Notes: *Add other aromatics to the sachet, if appropriate, such as dill (seeds or fresh stems), fennel seeds, or tarragon.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall


Ingredients:

4 fluid ounces Canola oil or clarified butter
11 pounds Fish bones
1 pound White mirepoix, thinly sliced
10 ounces Mushroom trimmings (optional)
4 quarts Cold water
1 quart Dry white wine
1 each Sachet d'épices, *see notes
Salt (optional), as needed

Process:

1. Heat the oil or butter in a large rondeau and add the bones, white mirepoix, and mushrooms (if using).

2. Cover the pot and sweat the bones and mirepoix over medium heat for 10 to 12 minutes until the mirepoix is soft and the bones are opaque.

3. Add the water, wine, sachet, and salt, (if using) and bring to simmer.

4. Simmer for 35 to 40 minutes, skimming the surface as necessary.

5. Strain the stock. It may be used now or it may be rapidly cooled and stored for later use.

Double Chicken Broth from Culinary Fundamentals

Notes: VARIATION:

Chicken Noodle Soup: Dice or shred the reserved chicken meat and add it to the broth along with 6 ounces of cooked corn (fresh or frozen), 6 ounces of cooked egg noodles, and 2 ounces of chopped parsley.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

3 pounds Stewing hen

2 quarts Chicken Stock

2 teaspoons Salt

6 ounces Mirepoix, medium dice

4 ounces Tomato concassé

1 each Sachet d'epices

1/2 teaspoon Salt

1/4 teaspoon Black pepper, freshly ground

Process:

1. Cut the stewing hen into quarters.

2. Place the chicken in a stock pot and add the stock and salt. The stock should cover the chicken by at least 2 inches. Bring the chicken and stock to a simmer over medium heat. Reduce the heat slightly and continue to simmer, skimming the surface as necessary, for 2 hours.

3. Add the mirepoix and tomatoes and simmer for 30 minutes.

4. Add the sachet to the broth and continue to simmer until the chicken is fully cooked and tender and the broth has a rich flavor and good body, another 30 to 40 minutes.

(Note: Remove the chicken from the broth when fully cooked and tender (the breast portions may complete cooking before the thighs) and pull the meat away from the bones. Discard the bones, skin, and tendons. Reserve the meat to use as a garnish for the broth or for other applications.)

5. Taste the broth and adjust the seasoning with salt and pepper. Strain the broth through a fine wire mesh sieve or cheesecloth.

6. Degrease the broth if necessary. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for a later use.

Chicken Stock from Culinary Fundamentals

Yield: 1 gallon

Notes: Replace 2 pounds of the chicken bones with turkey necks for an extra rich, gelatinous stock.

Add to the aromatic ingredients suggested here or replace them with other ingredients to achieve a particular flavor. Options for a specific flavor in the finished stock include: sliced fresh ginger, lemongrass, fresh or dried chiles, strongly flavored herbs, such as tarragon or rosemary, mushroom stems.

Using a prepared stock or rémouillage gives stocks greater body and flavor. These stocks are sometimes known as double-strength.

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

8 pounds Chicken bones, cut into 3-inch lengths.

6 quarts Cold water

1 pound Mirepoix, medium dice

1 each Sachet d'épices

Process:

1. Rinse the bones under cool running water and place in a stockpot.

2. Add cold water to cover the bones by about 2 inches. Bring the stock to a boil. Skim the surface as necessary. Reduce the heat and continue to simmer for 3 to 4 hours.

3. Add the mirepoix and sachet and continue to simmer the stock 1 or 2 more hours, skimming as necessary and tasting from time to time. Strain the stock through a sieve or a colander lined with rinsed cheesecloth. The stock may be used at this point, or it may be properly cooled, labeled, and stored.

Beef Stock from Culinary Fundamentals

Yield: 2 quarts

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

1 fluid ounce Vegetable oil

4 pounds Beef hind shank, cut crosswise

3 quarts Cold water

2 teaspoons Salt

8 ounces Mirepoix, medium dice

4 ounces Tomato concassé

1 each Sachet d'epices

Process:

1. Preheat oven to 375°F. Pour the oil into a half sheet pan or roasting pan and place the pan in the oven. When the oil is hot, after about 5 minutes, add the beef shank pieces to the pan and roast, turning brown all sides evenly, 30 minutes. (Note: Roasting the beef is optional, but contributes a rich color and flavor in the finished broth.)

2. Put the beef shank pieces into a stock pot and add the cold water. The water should cover the bones by about 2 inches. Add the salt and bring to a simmer over medium heat. Reduce the heat to establish a gentle simmer. Skim the surface with a skimmer or a spoon as necessary throughout simmering time. 

3. While the broth comes to a simmer, add the mirepoix and tomato concassé to the same pan used to roast the bones and return to the oven. Roast until the onions are golden and the tomatoes have a rich, sweet aroma, 15 to 20 minutes. After the broth has simmered for 2 hours, add the roasted vegetables to the pot. Add a ladle full of the broth to the roasting pan and stir well to release any drippings. Add these to the pot as well. Continue to simmer for another hour.

4. Add the sachet to the broth after it has simmered a total of 3 hours and continue to simmer until the broth is richly flavored with a good body, another hour. Taste and adjust the seasoning with salt and pepper is necessary.

5. Strain the broth through a fine wire mesh sieve or cheesecloth. It is ready to serve now, use as an ingredient in another dish, or it may be properly cooled and stored for later use.

Aromatic Flavoring Combination Guidelines from Culinary Fundamentals

Aromatic Flavoring Combination Guidelines

Source: Culinary Fundamentals  Pg 283
Copyright: Prentice Hall

(Each recipe is enough to flavor about 1 gallon of finished product.)

Yield	Standard Sachet d’Espices	Standard Bouquet Garni	Mirepoix
	1 sachet	1 bouquet	1 pound
Onion	-	-	8 oz, diced
Carrot	-	-	4 oz, diced
Celery	-	4 oz, whole stalk	4 oz, diced
Leek	-	2 or 3 leaves	-
Parsnips	-	-	-
Mushroom	-	-	-
Bacon or Raw Ham	-	-	-
Parsley	3 or 4 Stems	3 or 4 stems	-
Thyme	½ tsp dried leaves	1 fresh sprig	-
Bay Leaf	1 leaf	1 leaf	-
Peppercorns	½ tsp, cracked	-	-
Garlic	1 clove, crushed (optional)	-	-
Yield	White Mirepoix	Matigon
	1 pound	1 pound
Onion	4 oz, diced	2 oz, small dice
Carrot	-	4 oz, small dice
Celery	4 oz, diced	4 oz, small dice
Leek	4 oz, diced	2 oz, small dice
Parsnips	4 oz, diced	-
Mushroom	2 oz, trimmings (optional)	2 oz, small dice (optional)
Bacon or Raw Ham	-	2 oz, small dice
Parsley	-	-
Thyme	-	-
Bay Leaf	-	-
Peppercorns	-	-
Garlic	-	-

           White Mirepoix

·         Used to flavor white stocks and soups that should have a pale ivory or white color.

·         Parsnips replace carrots.

·         Leeks can replace some or all of the onions.

Matigon (math-in-YOHN)

·         Includes onions, carrots, celery, and raw ham cut into uniform dice.

·         Mushrooms and assorted herbs and spices may be added as desired.

·         Sweat in butter and deglaze with wine.

·         Since matigon is added to a dish both as a flavoring and as a garnish, it is not strained out of the dish. It is sometimes called edible mirepoix.

Cajun Trinity

·         Made up of a combination of onions, celery, and green pepper.

·         Used in many Louisiana Creole and Cajun dishes, such as gumbo.

Battuto (bah-TOOT-oh)

·         Includes olive oil or chopped lard, pancetta, or fatback, with garlic, onions, parsley, carrots, celery, and/or green peppers.

·         Used in Italian soups, sauces, stews, and meat dishes.

·         Once sautéed, a battuto becomes known as a soffritto.

Mirepoix will add a distinct aroma to a dish, even if the cut up vegetables are simply added to the pot as it simmers. But sweating, smothering, or browning (pincage) them in fat significantly changes the flavor.

Brown Veal Stock from Culinary Fundamentals

The American Culinary Federation


Yield: 4 quarts


Categories: Soup

Source: Culinary Fundamentals pg. 312
Copyright: Prentice Hall





Brown Veal Stock from Culinary Fundamentals



4 fluid ounces Oil
8 pounds Veal bones, including knuckles and trim
6 quarts Cold water
1 pound Mirepoix
6 ounces Tomato paste
1 each Sachet d'épices

1. Condition the roasting pan: Heat the pan and enough oil to lightly film the pan in a 425° to 450°F/220° to 230°C oven. Add the bones to the pan and return to the oven. Roast the bones, stirring and turning from time to time, until they are a deep brown, about 30 to 45 minutes.

2. Transfer the bones to a stockpot and add all but 1 cup of the cold water. Deglaze the roasting pan with 1 cup of water and add the released drippings to the stockpot. Bring the stock to a simmer slowly over low heat. Adjust the heat if necessary to establish an even, gentle simmer and continue to cook, skimming the surface as necessary, for about 5 hours.

3. While the stock is simmering, heat a medium-size rondeau over medium-high heat. Add enough oil to film the pan. Add the mirepoix and cook, stirring occasionally, until the onions are a deep golden brown, about 15 to 20 minutes. Add the tomato paste and continue to cook, stirring frequently, until it takes on a rusty brown color and gives off a sweet aroma, about 1 to 2 minutes. Add a few ladles of the stock to the rondeau and stir well to release the drippings; add this mixture to the stock along with the sachet at the same time.

4. Continue to simmer the stock, skimming as necessary and tasting from time to time, until it has developed a rich flavor and a noticeable body, about 1 more hour.

5. Strain the stock. It may be used now (degrease by skimming if necessary), or it may be rapidly cooled and stored for later use.

Notes: VARIATIONS:

Brown Game Stock (Jus de gibier) – Replace veal bones with an equal amount of game bones. Include fennel seeds and/or juniper berries in a standard sachet d'épices.

Brown Lamb Stock (Jus d'agneau) – Lamb stock can be flavored with one or more of the following herbs and spices in a standard sachet dépices: mint stems, juniper berries, cumin seeds, caraway seeds, rosemary.

Brown Pork Stock (Jus de porc) – Stock made with fresh or smoked pork bones is often used as an ingredient in bean or potato dishes or pork- or ham-based soups. Add one or more of the following herbs and spices to a standard sachet d'épices: oregano stems, crushed red pepper, caraway seeds, mustard seeds.

Brown Chicken Stock (Jus de Volaille) – Replace the veal bones with an equal weight of chicken bones and lean trim.

Brown Duck Stock (Jus de Canard) – Replace the veal bones with an equal weight of duck bones and lean trim (or bones of other game birds, such as pheasant). Include fennel seeds and/or juniper berries in a standard sachet d'épices, if desired.