3 Basic ingredients for stock are:

TYPES OF STOCKS

DEFINITION

1. WHITE STOCK

• Made by simmering chicken or veal bones with vegetables.

• A stock remains colorless during cooking process.

2.BROWN STOCK

• Brown stock is made from beef or veal bones that have been brown in the oven before simmered in water.

• The stock has a rich dark color

3.FISH STOCK

• Is made by slowly cooking fish bones or crustaceans shell and vegetables without coloring them (sauté), adding water and simmer for a short period of time.

4.FUMET

• A highly flavored fish stock.

5.COURT BOUILLON

• Water simmered with vegetables seasonings and an acidic product, such as vinegar or wine.

• Used for simmering or poaching fish, shellfish and vegetables.

1.START THE STOCK IN COLD WATER

• Ingredients should always-covered in cold water.

• When bones are covered in cold water, blood and other impurities dissolve.

• As the water heats, the impurities coagulate and rise to the surface.

• Easily remove by skimming.

• If bones covered with hot water, the impurities would coagulate more quickly and remains disperse in the stock without rising to the top, making the stock cloudy.

• Water level should cover the bones because no flavor can be extracted from bones that are not in the water.

• Bones exposed to the air will darken stock.

2.SIMMER STOCK GENTLY

• Bring stock to boil and reduce to simmering.

• While simmering the ingredients release the flavor into the liquid.

3.SKIM THE STOCK FREQUENTLY

• Stock should be skim often to remove fat and impurities that rise to the surface during cooking.

4.STRAIN STOCK CAREFULLY

• Once the stock finished cooking, the liquid must be separated from the bones, vegetables and other solid ingredients.

5. COOL THE STOCK QUICKLY.

• Prevent growing of bacteria.

6.STORE STOCK PROPERLY

• At the correct temperature.

7. DEGREASE THE STOCK.

• When stock refrigerated, fat rise to the surface, harden and easily lifted or scraped away before stock is reheated.