Stocks_lecture - Stocks Stock- is a clear, unthickened...

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Stocks Stock - is a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings. It’s primary use is for soups and sauces. Several Types of Stocks 1) White Stock - is made by simmering ckicken, veal, or beef bones in water with vegetables and seasonings. Stock remains relatively colorless, good clarity, high gelatin and good color. 2) Brown stock - is made from chicken, veal, beef or game bones and vegetables, all of which are caramelized before being simmered in water with seasonings. The stock has a rich dark brown color, high gelatin content, good body and good flavor. 3) Fish stock and Fumet - are made by slowly cooking fish bones or crustacean shells and vegetables without coloring them, then adding water and seasonings and simmering for a short period of time. Fish stocks and Fumets are strongly flavored relatively colorless liquid. Fumet is more aromatic and contains acid. Fish stock can be used to make fumet. 4) Vegetable Stock - are made by slowly cooking vegetables and seasonings in water. Basic Stock Ingredients A) Bones - most important component, adds flavor richness and color. 1)
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This note was uploaded on 01/26/2011 for the course HRIM 318 taught by Professor Howard,paul during the Fall '10 term at Pennsylvania State University, University Park.

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Stocks_lecture - Stocks Stock- is a clear, unthickened...

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