DIFFERENT TYPES OF STOCK IN COOKING

April 17, 2021
Types of stock

DEFINITION OF STOCK

A stock is generally known for its distinctive taste and is full of flavor liquid which is made by simmering fleshy bones from poultry, meat, seafood and vegetables in water with peasant and distinctive smell until their nutritive value, aroma, flavor, color and body is extracted. Then the liquid is been used for preparing the stew, sauce, soup or braising and simmering cooking method for vegetables and grains.

There are four types of stock that are used in cooking in hotels and restaurants: 

  1. White stock (Fond Blanc)
  2. Brown Stock (Fond Brun)
  3. Vegetable stock (Fond de Legumes)
  4. Fish Stock (Fume de Poisson).

The classification of the stock usually alludes to the contents or procedures which are been used to prepare the stock and not inevitably to the color of the stock or fond.

WHITE STOCK (FOND BLANC)

  • The white stock/fond blanc is been prepared with beef or white meat, chicken carcasses, veal bones and aromatic vegetables.
  • The meat or bones are placed in cold liquid and then slowly bring them to a boil.
  • The mirepoix (a flavoring substance of diced vegetables that is moisture in appropriate fat/beef fat) and then the liquid is been added before it evolves any color.
  • To finish cooking the mixture is lessened to a simmer.
  • This kind of stock is been used for white sauce, poached dishes fricassee, blanquettes, etc.

INGREDIENTS FOR WHITE STOCK (BEEF, VEAL AND CHICKEN) AND PREPARATION METHOD

Ingredients required for a yield of 15 GAL / 56 LTRS:

  • Bones Cut Small – 60LB / 27 KG
  • Cold Water – 18 GAL / 68 LTRS
  • Butter – 1 LB / 450 GRM
  • Thyme – 1 TBSP
  • Bouquet Gami – 1 LARGE
  • Bay Leaf – 10-15 EA (EACH)
  • For mirepoix: Onion Diced – 3LB / 1.36 KG, Carrot diced – 3LB / 1.36 KG, Celery diced – 3LB / 1.36 KG, Leek diced – 3LB / 1.36 KG

Preparation Method

  • Put bones in a stockpot and then cover with cold water.
  • Need to bring slowly to a boil and skim the scum.
  • Have to sauté mirepoix in butter until it gets golden.
  • Then add sautéed mirepoix and aromatics to stock.
  • Simmer 8-10 Hours for veal and 5-6 hours for chicken.
  • Need to pass through a fine strainer.
  • Have to label the stock container.
  • Then cool and refrigerate.

BROWN STOCK (FOND BRUN)

  • The Brown stock is been prepared with poultry, veal, and beef bones and meat.
  • Usually, bones are been roasted until it gets golden in color, it shouldn’t be burnt. (Burnt bones and mirepoix will destroy the stock’s flavor as well as color).
  • Must add mirepoix when the bones are been three-quarters roasted, you can also add tomato puree or any tomato product.
  • When the bones and mirepoix become golden in color, need to add the cold liquid and after that, the mixture is been slowly bring to boiling, then lessened to a simmer for finish cooking.
  • Generally, this stock is been used for making brown sauces and gravies, meat glazes and braised dishes.

INGREDIENTS FOR BROWN STOCK (BEEF AND VEAL) AND PREPARATION METHOD

Ingredients required for a yield of 15 GAL / 56 LTRS

  • Bones Cut Small – 60LB / 27 KG
  • Cold Water or Remouillage – 18 GAL / 68 LTRS
  • Tomato Product – Optional
  • Thyme – 1 TBSP
  • Bouquet Garni – 1 LARGE
  •  Bay Leaf – 10-15 EA
  • For Mirepoix: Onion Diced – 3LB / 1.36 KG, Carrot diced – 3LB / 1.36 KG, Celery diced – 3LB / 1.36 KG, Leek diced – 3LB / 1.36 KG

Preparation Method

  • Need to put bones in a roasting pan and then brown in a 350F oven.
  • When bones are 3/4 done, need to put mirepoix over the bones and then finish browning.
  • After it gets browned, need to remove the bones and mirepoix and then place them in a stockpot with aromatics.
  • Have to remove the fat from the roasting pan.
  • Must deglaze the roasting pan with water or remouillage and then need to add to the stockpot.
  • After this need to add the remaining cold water or remouillage for covering the bones.
  • Then need to bring to a boil, lessen to a simmer and skim.
  • Need to simmer for up to 8 to 10 hours.
  • Must pass through a fine strainer.
  • Have to label the stock container.
  • Then cool and refrigerate.

VEGETABLE STOCK (FOND DE LEGUMES)

  • Generally, this stock is neutral which is composed of vegetables and a kind of aromatic herbs that are sautéed tenderly in butter, then need to be cooked in the liquid.
  • Frequently the smaller amount of desirable parts of vegetables i.e. celery ends and carrot skins are been used for preparing the vegetable stock since they will not be consumed.
  • This comparatively new kind of stock is been admired and acquiring popularity in the culinary department.
  • This type of stock is been generally used in volutes and vegetarian cooking.
  • It is generally utilized as a substitution for bouillon and other kinds of stocks (chicken stock).

INGREDIENTS FOR VEGETABLE STOCK AND PREPARATION METHOD

Ingredients required for a yield of 15 GAL / 56 LTRS

  • Vegetable Trimmings
  • Cold Water
  • Thyme
  • Bouquet Garni
  • Bay Leaf
  • For mirepoix: Onion Diced – 3LB / 1.36 KG, Carrot diced – 3LB / 1.36 KG, Celery diced – 3LB / 1.36 KG, Leek diced – 3LB / 1.36 KG

Preparation Method

  • Must use an exact equal portion of vegetables and water.
  • The basic ingredients which required for a vegetable stock are herbs, spices and vegetables.
  • Need to simmer the vegetable stock for up to 30 to 45 minutes.
  • Must pass through a fine strainer.
  • Have to label the stock container.
  • Then cool and refrigerate.

FISH STOCK (FUME DE POISSON)

  • Generally, fish stock is been classified separately from the other basic stocks due to its limited usage.
  • The process of fish preparation is fond or fumet.
  • Usually, all fish that produce a fumet is equal, but some fish do produce finer and greater quality stock than others.
  • The consequence of some fish stocks is too gelatinous and fishy in taste.
  • Fish that are oily yield stock has pungent taste or milky.
  • The ethnic preparation calls for the bones of clearly defined fish for fumet.
  • Turbot, brill, dover sole and whiting are been suggested as good for their quality flavor.
  • Although, the most significant aspect is that the fish should be fresh and its flesh must be white.

INGREDIENTS FOR FISH STOCK AND PREPARATION METHOD

Ingredients required for a yield of 3 GAL / 11 LTRS

  • Fishbones with Heads – 12LB / 5.4 KG
  • Butter – 2 OZ / 56 GRM
  • Bay Leaf – 2 EA(Each)
  • Cold Wate – 2 GAL / 7 LTRS
  • Thyme – 1 Pinch
  • For Mirepoix: Diced Onion – 8 OZ / 250 GRM, Diced Celery – 4 OZ/ 113 GRM, Diced Leek – 4 OZ / 113 GRM

Preparation Method

  • First, need to clean fish bones and put them in cold running water.
  • After this, have to break the large bones.
  • Then need to remove the black skin, gills and blood clots.
  • Need to sauté mirepoix and aromatics in melted butter.
  • Then cover and let moisture turn into their juices.
  • Now add fish bones, cover them and let it moisture for a few minutes.
  • Need to add some white wine and then have cover with cold water.
  • Then have brought to a slow boil and must simmer uncovered for up to to 45 minutes.
  • Must pass through a fine strainer.
  • Have to label the stock container.
  • Then cool and refrigerate.