Definitions Stock Broth Mirepoix Sachet Boquet Garni Reduction Glaze Slurry Roux Beurre Manie Au Sec Clarified Butter Compound butter Emulsion Mis en Place Remoullage Depouillage ID: 776338
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Slide1
Week 2
Stocks – Sauces - Roux
Slide2Definitions
StockBrothMirepoixSachet / Boquet GarniReductionGlazeSlurryRouxBeurre ManieAu Sec
Clarified Butter
Compound butter
Emulsion
Mis
en Place
Remoullage
Depouillage
Slide3Fond - Stock
Ingredients of Stocks
1. Nourishing Element
2.
Mirepoix
3. Water
4. Aromatics
* acid products
* salt
Slide4Ingredients
1. Nourishing element
Bones
Size
Connective tissue
Cartilage
Slide5Ingredients
Mirepoix
(1/5 weight of bones)
Size of cut depends on stock
Onions 50%
Carrots 25%
Celery 25%
Slide6Ingredients
Water
Start with cold water
Slide7Ingredients
Sachet
Add towards the end of the cooking process
Slide8Ratio of Ingredients
Bones 1 lb
Water 1 qt
Mirepoix
1/5 lb
Example
100 lb chicken bones
100 qt water
20 lb vegetables
Slide9Procedure for White Stocks
1. Rinse bones
2. Place in water and bring to boil, reduce to slow simmer
3.
Depouillage
4. Add
mirepoix
5. Add
sache
6. strain / label / date / refrigerate
Slide10Cooking times
Vegetable 30 minutes
Fish/ Shrimp 45 minutes
Chicken 3-4 hours
Veal 6-8 hours
Beef 8 +
Slide11Vegetable Stocks
1. avoid starchy ingredients
2. Avoid strong vegetables
Beets/ leafy greens
3.Cook 30-45 minutes
4. Sweat first
Slide12Brown Stocks
Same as white stocks but…
1.
Mirepoix
is
carmelized
2. Bones are roasted
3. usually acid product incorporated
Slide13Brown Stocks
1. Condition pan
2. Coat bones in tomato paste
3. Roast bones until
dore
4. Add bones to cold water and turn on
5.
Carmelize
mirepoix
minus celery in roasting pan
6. deglaze
7. Add
mirepoix
to liquid
8. Simmer then add aromatics
9. Strain / label / date / refrigerate
Slide14Glaze
Reduction of stock 80-90%
Nappe
Slide15Clarified Butter
Pure butter fat
Water and milk solids removed
Slide16ROUX
Mixture of Fat and Flour by equal weight
Cooked for 30 seconds to 30 minutes depending on…
Flavor
Thickening power
Slide17Roux
White Roux
Blond Roux
Brown Roux
Steps
1. melt fat
2. Add flour and stir
3. Cook to desired doneness
Slide18Incorporating Roux
1. Make Roux
2. Allow roux to cool slightly
3. Slowly add liquid (cool) to roux while whipping
4. Heat liquid to boil
5. Simmer until flour taste is gone