![]() pieces for stock production? to get more flavor out of it at what point of the cooking process is mirepoix added to meat stocks? about 2 hours before the end of the cooking time what two fundamentals should be used in order to ensure a stock is clear? 1.- never boil, just simmerĢ.- skim periodically describe the technique for straining a stock pouring our container where we have the stock and filtering it with a fine cloth into another container with out shaking it. sachet d´epice why do we cut mirepoix into 1-2 in. Some have spigots white mirepoix a mirepoix that does not include carrots:Įqual parts onion, celery, parsnip, leek white stock stock made from bones that have been blanched, rather than roasted, and with parsnips substituted for carrots in the mirepoix name the 3 basic types of stock 1.- BROWNģ.- FISH what are the major uses for stock? soups and sauces what is the standard ratio to yield one gallon of white or brown stock? 8 lb-bonesĥ-6 qts.-water(may vary with bone type)ġ lb-mirepoix (or white mirepoix)ġ ea.-std. stock pot a large straight sided pot that is taller than it is wide used for making stocks or soups. ![]() Used as a base for soups, sauces and other preparations. steam jacketed kettles a kettle with double layered walls, between which steam circulates providing even heat for cooking soups stock and sauces the kettles canbe isolated spigoted or tilted stock a flavorful liquid prepared by simmering meat bones, poultry bones seafood bones, and or vegetables in water(cold) with aromatics (mirepoix) until their flavor is extracted. slicing the act of cutting into slices (thin cuts) small dice a basic knife cut measuring: seeding to remove the seeds of an item like fruits shocking the process of quickly cooling a blanched vegetable, usually using a container of ice water slicer A slicer is a machine with a circular blade that rotates at high speed, used for making thin cuts. sautoir Used for sautéing and frying foods-wide, shallow pan with straight sides and a single long handle. The sloping sides allow the chef to flip the food in the pan without using a spatula, and they make it easier to pick up food with a spatula. rondeau a large, round, shallow, straight-sided pan with 2 handles sauteuse Used for sautéing and frying foods-wide, shallow pan with sloping sides and a single long handle. It is often used to make glazes or in place of water when making stocks. A remouillage will not be as clear or as flavorful as the original stock, however. A remouillage is treated like the original stock allow it to simmer for four to five hours before straining. ![]() After draining the original stock from the stockpot, add fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can be made. long remouillage French word for "rewetting" a stock produced by reusing the bones left from making another stock. mignonette pepper crushed pepper corns mince / mincing to chop in very small pieces onion piqué French for "pricked onion" a bay leaf tacked with a clove to a peeled onion used to flavor sauces and soups peeling the removal of the skin or tough outer layer of a vegetable production knife cuts 1.-TOURNE: 2 in long 3-4 sides cylindrical shapeĢ.-PAYSANNE: (1/2) (1/2) (1/8) round, square, triangleġ0.- FINE JULIENNE: 1/16 in. medium dice a basic cubic knife cut measuring:ġ/2 in. ![]() long large dice a basic cubic knife cut measuring:ģ/4 in. julienne a type of knife cut into strips fumet a stock, usually from fish, where the bones have been sweated with the mirepoix, often with the addition of wine let simmer, add a sachet d´epice when adding water and bring to simmer again. large extraction the process in which ingredients are removed from a complex food to create a concentrate fond 1.- French for "stock" or "base" Ģ.- The concentrated juices, drippings and bits of food left in pans after foods are roasted or sautéed it is used to flavor sauces made directly in the pans in which foods were cooked. Dice / dicing to cut ingredients into evenly size cubesģ/4 in.
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