CLASSIFICATION OF STOCKS AND THEIR USES (SAINIK'S STORY)

The Bones and Vegetables are simmered to extract color,flavour,aroma and body of the resulting stock. The stocks are basically classified according to their colours.These are White Stock and Brown Stock.

WHITE STOCK :-Broth White and Brown Stock are made from bones and vegetables,however,the process followed for each one is slightly different.Many people think that white stock are made from white meat and brown stock from red meat;but this is not true.

In case of white stock the bones are blanched to get rid of the Impurities.Vegetables such as leeks,onions,celery and turnips are used to flovour the stock as red coloured vegetables such as carrots,etc.will change the colour of the stock.No tomato product is used for white stocks.

BROWN STOCK :-In case of Brown Stocks,the bones and vegetables are roasted or caramelized.

Tomato paste is used and it is also sauteed to get a deep brown colour.The colour of the brown stock should be brown colour.The shin bones of beef have the best flavours and hence,the most preferred for brown beef stocks.

STOCK AND THEIR USES :-Stocks are the base for any western cooking .Most Commonly,it is used to make Soups and Sauces;but the usage is not just limited to this.White Stocks are used in Preparations of White Sauce and Clear Soups,While Browns are used in brown sauces,red meat stews and braised dishes.Stocks can also be used to prepared certain rice dishes such as paella and biryani.

CHEF'S TIP :- SEASN STOCK AT LAST,AS THE STOCK TENDS TO GETS SALTY DURING THE REDUCTION.ALSO SEASON THE STOCKS MODERATELY AS THEY WILL BE USED TO PREPARE OTHER DISHES....USE WHOLE PEPPERCORNS INSTEAD OF CRUSHED POWDER AS IT TURNS TO BE BITTER.