Stocks: A Building Block of Sauce Making
Stock is made from simmering bones, a process that forms gelatin, which in turn imparts an amazing amount of body to the stock.
Preparing high-quality stocks requires understanding all the components that go into a stock, and how each one affects the final product.
White stock is the basis for classical sauces such as the Allemande and Suprême.
The procedure for making brown stock differs from that of white stock mainly in that instead of blanching the bones beforehand, they are roasted instead.
Brown stock is the basis for the rich, deeply flavorful classical sauces, such as the Bordelaise and Robert, that traditionally accompany red meat. This tutorial shows you, step-by-step, how to make brown stock.
Chicken stock is used in soups and sauces, for cooking rice or risotto, braising poultry or vegetables, and more. Here's an easy chicken stock recipe.
White veal stock is mainly used for making veal velouté and its derivative sauces like the allemande. Here's a recipe for how to make white veal stock.
Fish stock, or fumé, is great for making fish soups, chowders and sauces. Here's a simple fish stock recipe you can prepare in about 45 minutes.
Turkey stock will definitely come in handy when it's time to make turkey gravy. It's also just the thing for making turkey soup or turkey chili.
Compared with the procedure for making stocks from bones, making vegetable stocks is a snap. In fact, the total cooking time shouldn't exceed 45 minutes.
