COOKING STOCKS AND IMPORTANT TERMS (SAINIK'S STORY)

                                                     

STOCKS are Flavorful Liquids that from Backbone of Western Cookery. That is the reason they are termed as"fond' on French,which translates to "Foundation" or "Base".Stocks are used in almost all the Cuisines around the world including South-East Asia.

Stock Can be Simply defined as a liquid which has been simmered for a long time in order to extract flavours from the ingredients used.

Stock is Usually made from Bones and Vegetables.The types of bones used for a stock would depend upon the final usage of the stock.To Prepare Chicken Stock one would Chicken Bone only and similarly,to get Lamb Stock one has to use only Lamb Bones and So on.However in Hotels,Five Major Stocks Such as Chicken, Lamb, Beef, Fish and Vegetables are Prepared.

Vegetables stock Requires 45 Minutes.

Fish is a delicate commodity,so Fish stock is only Simmered for 20-30 Minutes,

Lamb Stock takes 4-6 Hours, Beef Stock can be simmered up to 6-8 Hours depending upon the Usage of the Final Product.Chicken Stock Require 3-4 Hours of Simmering to extract out the Flavours.

Let us Discuss Few Terms that we come across,when discussing about Stock.

BROTH Known as Bouillon in French,it is a result of Poaching meat or vegetables in a liquid medium.

So in basic terminology,broth would be meat and vegetable boiled in water with seasonings and flavourings.

COURT BOUILLON Water boiled with seasonings and flavourings with an acidic medium,such as wine or lemon juice ,is called COURT BOUILLON.

 It is usually used to poach oily fish.Oily fish is very delicate and the acid in the Court Bouillon will help firm up the fish in Cooking Process.

FUMET Fish stock called Fumet in French.Many people confuse it with 'Glaze.,which means reduced fish stock.'

Fish fumet is used to add flavour to various fish dishes which are served with a sauce. It can also be made with red wine.

REMOUILLAGE It is also Known as 'Rewetting' or the second stock.When the stock is made and strained off,more water is added to the remaining bones and vegetables and the stock simmering for around one hour.

This is comparatively less flaovourful than the original stock ;but  it can be used for poaching of commodities,etc.

CHEF'S TIP :- START THE BLANCHING OF BONES IN COLD WATER.PLUNGING OF BONES IN HOT WATER WILL SEAL THE PORES AND ALL THE PROTEINS WILL COAGULATE MAKING THE STOCK IN THE END....