stocks and glazes

Stock:

It is a liquid in which meat or meat bones, fish or fish bones and various vegetables have been cooked to extract flavour.

Fonds de cuisine is a kitchen stock.

Stocks are nutritious, aromatic, strongly-flavoured liquids. They are important foundation liquids that are used in the preparation of various dishes such as soups, sauces. Gravies, stews, curries, braising, rice and cold dishes.

Care and precautions:

The preparation of stocks calls for understanding, care and discerning taste. Long , slow simmering of food and cold water used for stock (except for fish stock) is required to draw out the flavour and nutrients into the liquids.

As stock is an important ingredient in various dishes, care should be taken in its preparation as follows:

(a) All fat should be removed from the outset as the stock becomes very greasy as well           as rancid soon.

(b) Marrow must be removed and put aside for use as a separate dish (marrow toast) or as a garnish (petite marmite, i.e. a soup).

(c) Stock should only simmer. If allowed to boil, the agitation and particles of fat cause an emulsification and it becomes milky or cloudy.

(d) Bouquet garni should be tied to a handle of the stock pot. Large cur pieces of vegetable should be added later on as it flavours the stock.

(e) The scum should be discarded.

(f) For storing, the stock should be strained and the liquid should be cooled. No fat should be allowed to remain on the surface as it prevents heat from escaping and may cause the stock to turn, i.e. become sour.

(g) Stock could be stored in a refrigerator or cold room.

(h) Stocks turn cloudy if boiled too rapidly and if a lid is used  and not carefully strained and not skimmed properly.

 Different kinds of stocks are:

White stock                                                                              Brown stock

White beef stock                                                     Brown beef stock (estouffade)

White mutton stock                                               Brown mutton stock

White veal stock                                                     Brown veal stock

White chicken stock                                               Brown game stock

Fish stock

 Glazes:

Glazes in classical cookery are used for enhancing the flavour of sauces, enriching sauted meats & for decorating finished hot or cold dishes. It gives a brilliant and unctuous coating to dishes and improves their appearance. The common glazes are meat, chicken & fish glazes.

Meat Glaze- Brown stock is put in a large stew pan on an open fire and reduced, skimming the scum that comes up. As the volume reduces, smaller stew pan should be used and heat lowered. It should be strained through a muslin cloth.

Chicken Glaze- Chicken stock is used and prepared the same way as meat glaze.

Fish Glaze- Fish fumet is prepared the same way as meat glaze but it is less concentrated and its flavour is more delicate than that of meat glaze.

Storage- The correct storage temperature for stocks is 1 degree C to 4 degree C.