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Stock
A flavorful liquid made w water, bones, mirepoix, buquet garni or sache d'epice
Term | Definition |
---|---|
white stock | clear, pale liquid |
brown stock | amber colored, uses browned bones |
fumet | a stock made with fish bones |
court bouillon | a stock made with aromatic vegetables |
glace | reduced stock made with jelly like consistency |
jus | rich stock used as a sauce for roasted meats |
vegetable stock | made with mirepoix, leeks and turnips |
blanching | rids a stock of some of the impurities that can cause cloudiness in a stock |
browning | placing bones in a 400 degree oven for about an hour until they are golden brown |
sweating | causes bones and mirepoix to release flavor more quickly when liquid is added |
cooling stock | done to minimize the time the stock spends in the temperature danger zone (cool in an ice water bath) |
degreasing | process of removing fat that has cooled and hardened from the surface of the stock |