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OnCooking6CH11PPLecture_accessible.pptx
1.
On Cooking: A
Textbook of Culinary Fundamentals Sixth Edition Chapter 11 Stocks and Sauces Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
2.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Learning Objectives After studying this chapter, you will be able to 11.1 describe the principles of making stock 11.2 prepare a variety of stocks 11.3 prepare and use various types of mirepoix 11.4 recognize and classify sauces 11.5 explain the proper use of thickening agents 11.6 prepare a variety of classic, traditional and contemporary sauces
3.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Stock Stock is a flavored liquid • A good stock is the key to a great soup, sauce or braised dish • The French appropriately call a stock fond (base), as stock is the basis for many classic and modern dishes
4.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Types of Stock • White stock – Raw bones and vegetables simmered in water with seasonings • Brown stock – Bones and vegetables that have first been browned then simmered in water with seasonings • Fish stock or fumet – Fish bones or crustacean shells cooked slowly with vegetables and seasonings in water • Court bouillon – Vegetables and seasonings simmered in water with an acidic liquid such as vinegar or wine
5.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Ingredients for Stocks • Bones – Beef, veal, chicken, fish (common) ▪ Lamb, turkey, game, ham (less common) • Mirepoix – Mixture of 50% onions, 25% carrots and 25% celery by weight • Seasonings – Principally peppercorns, bay leaves, thyme, parsley stems and, optionally, garlic ▪ Do not add salt
6.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Mirepoix Formula for standard mirepoix • 50% onions + 25% carrots + 25% celery by weight
7.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Principles of Stock Making • Start the stock in cold water • Simmer the stock gently • Skim the stock frequently • Strain the stock carefully • Cool the stock quickly • Store stock properly • Degrease the stock
8.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Safety Alert- Cooling and Handling Stock • A two-stage cooling method is recommended for keeping stock out of the temperature danger zone • First, cool the stock from 135°to 70°Fahrenheit (52°Centigrade-21°Centigrade) within 2 hours • Second, reduce the temperature from 70°Fahrenheit to below 41°Fahrenheit (21°Centigrade to below 5°Centigrade) in an additional 4 hours, for a total of 6 hours
9.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Venting a Stockpot • To cool a stock below the temperature danger zone quickly and safely, several steps must be followed. One critical step is venting the stockpot by elevating it in a deep sink then filling the sink with cold water. The water circulates on all sides of the pot speeding cooling.
10.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved White Stock • Neutral stock made from beef, veal or chicken bones • Blanching bones – Wash and cut up bones, place them in a stockpot and cover with cold water – Bring the water to a boil over high heat – As soon as the water comes to a boil, skim the rising impurities; drain the water from the bones and discard – Refill the pot with cold water and proceed with the stock recipe
11.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Brown Stock • Made from chicken, veal, beef or game bones • Caramelizing gives brown stock flavor and color – Do not blanch the bones – Place the cut up bones in a roasting pan one layer deep; it is better to roast several pans of bones than to overfill one pan – Roast the bones approximately 1 hour at 375°F – Stir occasionally, brown the bones thoroughly, but do not allow them to burn – Transfer the roasted bones from the pan to the stockpot
12.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Caramelizing the Bones
13.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Deglazing Brown Stock • Deglazing the pan – Place the pan on the stove top over medium heat; add enough water to cover the bottom of the pan approximately ½ inch deep – Stir and scrape the pan bottom to dissolve and remove all the caramelized materials while the water heats – Pour the deglazing liquid over the bones in the stock pot
14.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Deglazing the Pan • Deglaze the pan with water
15.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Finishing Brown Stock • Caramelize mirepoix – Add a little of the reserved fat from the roasted bones to the roasting pan after it has been deglazed – Sauté the mirepoix, browning the vegetables well and evenly without burning them – Add caramelized mirepoix to stockpot
16.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Caramelizing Mirepoix • Caramelize the mirepoix in the deglazed roasting pan.
17.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Fish Stock and Fumet • Made from bones and heads of fish and crustacean shells • Oily fish are not generally used • Bones are not blanched, due to loss of flavor • Fumets differ from stock because they are strongly flavored and contain an acidic ingredient such as white wine or lemon juice • Require less time than other stocks; 35 to 40 minutes is usually sufficient to extract full flavor
18.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Vegetable Stock • Should be clear and light colored • Contains no gelatin and has little body • May be used as a substitute for meat stocks in vegetarian dishes • Strongly flavored vegetables from the cruciferous family or those that are bitter should be avoided • Potatoes and other starchy vegetables will cloud the stock and should be avoided
19.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Commercial Bases • Powder or paste flavoring added to water; used to replace stock • Even the best base is a poor substitute for a well-made stock • Bases vary greatly in quality and price • Sodium (salt) is the main ingredient in many bases
20.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Court Bouillon • Commonly used to poach fish and shellfish • A flavored liquid, usually water and wine or vinegar, in which vegetables and seasonings have been simmered to impart their flavors and aromas • Not actually stock, but prepared in the same manner • Nage, an aromatic court bouillon served as its own sauce
21.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Infusion • A light flavorful stock • Made from dried fruits, vegetables, herbs, spices steeped in hot water • Like tea or coffee • Dashi Japanese broth most well-known infusion
22.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Glaze • A dramatically reduced stock • 1 gallon of stock produces 1 to 2 cups of glaze • Glace de viande is made from brown stock • Glace de volaille is made from white stock
23.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Sauces • A sauce is a liquid plus thickening agent plus seasonings • Follow these procedures for fine sauce making: – Make good stocks – Use thickening agents properly to achieve the desired texture, flavor and appearance – Use seasonings properly to achieve the desired flavors
24.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Thickening Agents • Roux is the principal means used to thicken sauces • Roux is a combination of equal parts, by weight, of flour and fat – White roux ▪ Cooked only briefly, used in white sauces – Blond roux ▪ Cooked slightly longer to take on a little color, used in ivory-colored sauces – Brown roux ▪ Cooked until it develops a darker color and a nutty aroma, used in brown sauces
25.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved White, Blonde and Brown Roux • White roux (left) is used in white sauces, such as béchamel, or in dishes where little or no color is desired. Blond roux (center) is cooked slightly longer than white roux and should begin to take on a little color. Brown roux (right) is cooked until it develops a darker color and a nutty aroma and flavor.
26.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Incorporating Roux into Liquid • There are two ways to incorporate roux into a liquid without causing lumps – Cold stock can be added to hot roux while stirring vigorously with a whisk – Room-temperature roux can be added to hot stock while stirring vigorously with a whisk
27.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Guidelines for Using Roux • Use heavy nonreactive pot to prevent scorching and discoloring. • Roux should not be cooler than room temperature when combined with liquid. • Avoid over thickening. Roux does not thicken a sauce until almost boiling.
28.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Other Thickening Agents • Cornstarch – Slurry • Arrowroot • Beurre manié • Liaison • Emulsification – Permanent – Semi permanent or temporary
29.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Emulsification Illustrated • Visualizing an emulsion: (left) Oil floats on the surface of water before blending, (center) stirring breaks up the oil into large droplets and (right) vigorous stirring disperses the oil throughout the water.
30.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Classic Sauce Families • Leading, grand or mother sauces are the foundation for the entire classic repertoire of hot sauces • The five leading sauces – Béchamel – Velouté – Espagnole (brown) – Tomato – Hollandaise
31.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Béchamel Family • Cream • Cheese • Mornay • Nantua • Soubise
32.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Velouté Family • Fish sauces – Bercy – Cardinal – Normandy • Allemande sauces – Aurora – Horseradish – Mushroom – Poulette • Suprême sauces – Albufera – Hungarian – Ivory
33.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Espagnole (Brown Sauce) (1 of 2) • Demi-glace and Jus Lié – Bordelaise – Chasseur – Châteaubriand – Chevreuil – Madeira or port
34.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Espagnole (Brown Sauce) (2 of 2) – Marchand de vin – Mushroom – Périgueux – Piquant – Poivrade – Robert ▪ Charcutière
35.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Tomato Sauce Family • Tomato • Creole • Spanish • Milanaise
36.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved The Hollandaise Family • Béarnaise • Choron • Foyot • Grimrod • Maltaise • Mousseline (Chantilly sauce)
37.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Safety Alert - Handling Emulsified Butter Sauces • Emulsified butter sauces must be held at temperatures conducive to bacterial growth – Always use clean, sanitized utensils – Prepare sauce close to service time – Never hold Hollandaise-based-sauces more than 1 ½ hours. – Never mix an old batch with a new batch of sauce
38.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Traditional Sauces • Butter forms the basis of many sauces and may be added to sauces for flavor and thickening • Beurre blanc • Beurre rouge • Compound butter • Monter au beurre
39.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Other Traditional Sauces • Pan gravy • Pan sauces • Coulis
40.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Contemporary Sauces • Salsa and relish • Vegetable juice sauces • Broths • Foams • Flavored oils
41.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Using Sauces • Select the appropriate sauce based on the cooking method used to prepare the dish. • Select the appropriate sauce based on the richness of the main ingredient. • Consider the flavor profile of the foods on the plate. • Consider the visual appearance of the dish.
42.
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2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Copyright This work is protected by United States copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from it should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.
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