Stocks

Definition of Stock

Stock is a liquid containing some of the soluble nutrients and flavours of food which are extracted by prolonged and gentle simmering (with the exception of fish stock, which require only 20 minutes). Such liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen prep therefore greatest possible cones should be taken in their production.

A stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavor, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains.

The word “fond” comes from the word “foundation”.  Just as a foundation is the base for a house, fond is the base for much of cooking.  Almost every culinary preparation requires a fond.  For all practical purposes, “stock” and “fond” have the same meaning.

Types of Stock

There are four basic kinds of stock/fond: white stock (Fond Blanc), brown stock (Fond Brun), vegetable or neutral stock (Fond Maigre) and Fish Stock (Fume de Poisson).  The classifications refer to the contents and method used to prepare the stock, not necessarily to color.

a.       White stock : is made with white meat or beef, veal bones, chicken carcasses, and aromatic vegetables.  The bones or meat are put in cold liquid and slowly brought to a boil.  The mirepoix (a flavoring base of diced vegetables is sweated in suitable fat and then added to the liquid before it develops any color.  The mixture is reduced to a simmer to finish cooking.  This stock is used for white sauce, blanquettes, fricassee, and poached dishes. 

b.      Brown stock : is made with beef, veal, and poultry meat and bones.  The bones are roasted until golden in color, not burnt.  (Burnt bones and mirepoix will damage the stock’s flavor and color).  The mirepoix is added when the bones are three-quarters roasted; tomato product may also be added.  When the bones and mirepoix are golden in color, cold liquid is added and the mixture is slowly brought to a boil, then reduced to a simmer to finish cooking.  This stock is used for brown sauces and gravies, braised dishes, and meat glazes.

c.       Vegetable stock : is a neutral stock composed of vegetables and aromatic herbs sauteed gently in butter, then cooked in liquid.  This relatively new type of stock is gaining in popularity.

d.      Fish stock (Fume de Poisson) :  is categorized separately from the other basic stocks because of its limited usage. The basis of fish preparation is the fumet or fond. It has been said that all fish produce a fumet are equal. Some fish produce better quality stock than others. The result from some fish are stocks which are too gelatinous and fishy tasting. Fish are which are oily yield stock that has a bitter taste or that is milky.

Classical preparation calls for the bones of specific fish for fumet. Dover sole, turbot, brill and whiting are recommended for their superior flavour. However, the important thing is that the fish is fresh and that its flesh is white. A few guidelines are listed below.

1.      Do not use trimmings from oily fish, such as salmon, mackerel, blue fish etc.

2.      Flounder or lemon sole will work for sole fumet. Halibut for turbot and striped bass for brill.

3.      The freshest local whitefish by any name is what you want.

4.      Sometimes the complementary juices of oyster, mussel or clam are added to fish fumet. This liquid should not be reduced. It is used as an additive only.

Composition of Stock:-

1.      Selected bones and trimmings.

2.      Mirepoix of vegetables.

3.      Bouquet Garni.

4.      Mushrooms and tomato trimmings(optional).

5.      Moisture / Water.