jimtrue.com : school : CUL104 : Week 1: Chapter 1, 3, 4 & 9

Posted by Jim True on November 13, 2009 5:45 PM. Last Updated November 13, 2009 5:45 PM

Disclaimer for all material noted here is at the bottom of this web page.

Week 1: Chapter 1, 3, 4 & 9

Stocks

• Stocks are made from bones; Broth is made from meat
• Brown Stock
1. Caramelize/Roast the Bones
2. When browned, pincer (coat with Tomato paste) the bones until brown
3. Remove the bones, add Miripoix (25% celery, 25% carrots, 50% onions)
4. Once caramelized, remove and add to bones in stockpot
5. Deglaze with cold liquid (never wine)
6. Sachet d'piece: herb bag
7. Add deglazed liquid to Cold Water, heat to boil and then immediately reduce to simmer
8. Degrease and Strain
• Court bouillon: vegetable stock as poaching liquids
• mantignon: adding diced ham or bacon to a mirepoix
• remoullage: 're-wetting the bones'; re-using the bones from making a stock

Sauces

• Thickening a stock using a thickening agent, into a sauce
• Reduced stock: glaze
• Roux: equal parts flour and butter, cooking the flour
• White -> Brown -> Blond: increases flavor, increased amount of roux needed to thicken
• Cold stock into a hot roux, or hot stock in a cold roux, never hot stock into hot roux
• Other thickeners:
• Cornstarch: added to cold liquid and mixed to create a slurry
• Arrowroot: stays shiny, whereas cornstarch goes cloudy
• If chilling and re-heating, don't use the above
• Buerre maire: flour and butter, equal parts, uncooked.
• The above stocks thicken using gelatinization
• liaison: does not thicken through gelatinization, egg yolks and heavy cream; tempering the egg cream to keep it from curdling (above 170 degrees), uses for finishing and shine
• Emulsification: mustard, egg yolk. Emulsification can be permanent, semi-permanent or temporary
• Finishing Techniques: reduce sauces, reduction through evaporation of liquid

Prior Day: Stocks

• Stock = Fond
• Stocks are the foundation or base of all classical and much modern cuisine
• Stocks can be defined as clear, unthickened liquids flavored by soluble substances from meat, vegetables and aromatics
• White: chicken, fish veal
• Brown: beef, veal
• Fumet -
• Bones: collage -> gelatin, slow cooking
• Procedure for making stock: include, strain, cool, label and store under refrigeration
• Brown stock: don't rinse bones, we want them to brown; lightly coat with oil
• Signs of quality stock: ...
• Three Thickening Agents:
• Particulate: small particles of solid suspended in a liquid, pureed soups are common example
• Participate: starches gelatinize or absorb liquid and swell to many times their original size
• Temperature: in general, sauces or soups are thicker when cold and thinner when hot
• Waxy Maize: used when final product will be frozen

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.