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The stock is unthickened, unseasoned, flavorful and nutritious foundation liquid made from the fresh and mature bones with an addition of various aromatic vegetables and herbs. The bones can be of beef, mutton, chicken, pork, veal, fish,etc. it is used in the preparation and as the foundation of various dishes such as soups, sauces, gravies, curries, stews, braising, rice and cold dishes. Fond de cuisine refers to kitchen stock in French.
The preparation of stock calls for understanding and care discerning taste. Long and slow simmering of food (except fish stock) is required to draw out the flavor and nutrient into the liquid. After cooking it should be properly stored in a hygienic condition and correct temperature. Stocks are essential ingredients and base of dishes. Therefore, following care should be taken in its preparation;
There is three type of stock and they are:
White chicken and meat stocks are used for the preparation of soups, sauces, stews, gravies and court bouillion. The bones and mirepoix are put in cold water and slowly brought to a boil. Its French name is fond blanc.
Types of white stock
Ingredients for White stock
General methods of preparing all white stocks
Brown stocks are made with beef veal and poultry meat and bones.It is used for soups, braising, gravies, curries, stews, and sauces. Its French name is fond burn.
Types of brown stock
Ingredients for Brown Stock
General methods for preparing for all brown stocks
(For brown stocks, a few tomatoes and mushroom trimming may also be added to improve the flavor)
The raw bone and mirepoix are sautéed or roasted with fat or without fat until brown and then simmered in the gentle heat for brown stock. But for white stock, raw bones, and other ingredients are kept in pot and simmer in gentle heat.
Ingredients needed while preparing fish stock are
Methods of preparation of fish stock
Ingredients needed for the preparation of vegetable stock are
Methods of preparing vegetable stocks
If you used carrots, you can puree the carrots with one cup of the stock.When smooth, pour the pureed carrot mixture back into the stock.(optional)
Discard the vegetables or use as you see fit.Rather than disposing of the vegetable remains used in preparing the stock, you can use them in a variety of other dishes (although you will need to have peeled your onions before using them). Puree them and have them in a soup or add to a pasta sauce. You could also not puree them, and add them to a stir-fry or use them in an omelet
Use the stock now or leave it to cool before adding to a storage container.This stock can be used immediately, or stored in the refrigerator or the freezer until you need to use it. If stored, be sure to label and date it. Use within 2 months of making it if freezing, within a few days if refrigerating. Stock can be stored in Ziplock/sealable bags and frozen.
Preparation time for stocks
|Fish||20 - 30 minutes|
|Vegetables||1 - 2 Hours|
|Chicken||4 - 6 Hours|
|Beef||6 - 8 Hours|
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Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu
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