Different stocks, sauces and soups recipes.pptx

STOCKS

1. GOOD MORNING!!!! WELCOME TO MY PRESENTATION

2. Different stocks, sauces and soups recipes Submitted by : Mylene A. Ferrer Submitted to: Mr. Jerico J. Manuzon COOKERY 10: Grade 10 Emerald Practicum #2 (Photo Grid)

3. What is stock? S tock is a clear, thin liquid flavored by soluble substances extracted from meat, poultry , fish , and their bones, and from vegetables and seasoning.

4. Classification of stocks Chicken stock -it is made from chicken bones. White stock -made from beef or veal bones. Brown stock -made from beef or veal bones that have been browned in an oven. Fish stock -made from fish bones and trimming left over after filleting. Vegetable stock -made from vegetables.

5. Examples of DIFFERENT STOCKS

6. BEEF STOCKS It is a stock made of beef. It is used as a base for soups and is added to stews and braises and also sauces. Homemade beef stock is usually preferred.

7. Ingredients 4 tablespoon olive and vegetable oil 4 pound meaty beefs bones, such as ribs, shin, and neck, or tail 16 cups cold water 1 onion, peeled and quartered 1 carrot, peeled 1 rib celery 2 large cloves garlic, crushed 2 sprigs fresh thyme 1 bay leaf ½ teaspoon salt

8. PROCEDURE In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer with just a few bubbles breaking the surface, stirring occasionally, for 2 ½ hours. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.

9. chicken stock Chicken wings are great for stock. They’re flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

10. INGREDIENTS: 4 pound chicken wings 1 medium onion, unpeeled, cut into 1-inch pieces 2 large carrots, peeled, cut into 1-inch pieces 2 celery stalks, cut into 1-inch pieces 6 sprigs flat-leaf parsley 1 teaspoon whole black peppercorns PROCEDURE: Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third 2 ½-3 hours. Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, the cover and chill, or freeze for up to 3 months.

11. Traditional fish stock This stock does not require fish heads, only the bones of flat fish ― sole, founder, halibut, or turbot ― and it doesn’t call for the extra step of sweating the bones. It has more delicate seafood flavor, and it is not as gelatinous as the S trong F ish Stock, making it very versatile. In addition to chowder and seafood stews like bouillabaisse, you can use this to make fish velouté and delicate French sauces such as Bercy or bonnefemme .

12. ingredients 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood ½ cup dry white wine About 2 quarts water 2 medium onions, very thinly sliced 4 stalks celery, very thinly sliced 2 medium carrots, very thinly sliced 2 dried bay leaves ¼ cup roughly chopped fresh Italian parsley leaves and stems 6 to 8 sprigs fresh thymes 2 tablespoons black peppercorns Kosher or sea salt

13. Procedure In a 7 to 8 quart stockpot, combine the fish bones, white wine, and just enough water to cover (you won’t need the full 2 quarts of water here). Bring to a boil, skimming off the white foam from the top of the stock as it approaches boiling, the reduce the heat so the stock simmers. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir them into the liquid. If the ingredients are not covered by the liquid, add a little more water. Allow the stock to simmer gently for 20 minutes. Remove the stock from the stove, stir it again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

14. What is sauce? Sauces is the liquid seasoning used to improved the taste and appearance of a dish. Sauces provide flavor, moisture, and a contrast in texture and color. They also serve as a medium in which food is contained.

15. Different type of sauce White Sauce -its basic ingredient is milk which is thickened with flour enriched with butter. Velouté sauce -its chief ingredient are veal, chicken and fish broth, thickened with blonde roux. Hollandaise sauce -it is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne. Brown Sauce/ Espagnole -it is a brown roux-based sauce made with margarine or butter, flavor and brown stock. Tomato Sauce -it is made from stock (ham/pork) and tomato products seasoned with spices and herbs. Bechamel Sauce -it is also a roux made of milk flavored with nutmeg.

16. Examples of different sauces

17. Velouté sauce Velouté Sauce is often called the “fat white sauce” or “rich white sauce”. This is a white sauce with a blondish color that starts with chicken, veal or fish stock that has been thickened with a white roux.

18. Ingredients: 3 ½ cups chicken stock 1 ounce clarified butter (about 2 tablespoons) 1 ounce all-purpose flour (about 3 tablespoons)

19. Procedure: Gather the ingredients. Bring the chicken stock to a simmer in a medium saucepan. Lower the heat to keep the stock hot. In a separate heavy-bottomed saucepan, melt the clarified butter over the medium heat until it becomes frothy. Take care no to let it turn brown, as velouté must be off-white in color. Browning the butter will yield a darker sauce. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated. The resulting plae yellow-colored paste is called a roux . Heat the roux for another few minutes or so, until it has turned a light blond color. This helps cook off the raw flour flavor. Don’t let the mixture turn brown for the same reason the clarified butter needed to be kept light in color: The saucepan must be pale. Using a wire whisk, slowly add 3 cups of the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps. Keep whisking while adding the stock. Reserve the remaining ½ cup of stock in case you need to thin out the sauce. Using a wire whisk, slowly add 3 cups of the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps. Keep whisking while adding the stock. Reserve the remaining ½ cup of stock in case you need to thin out the sauce. Simmer, reducing the heat if needed, for about 30 minutes or until the total volume has reduced by about o ne-half, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan or form lumps while cooking. Use a ladle to skim off any solids or impurities that might rise to the surface. The sauce should be smooth and velvety. If it’s too thick, whisk in a bit more of the remaining hot stock until it’s just thick enough to coat the back of a spoon. This technique involves that the sauce has adequate viscosity to coat the back of the utensil without running off it. Once you can coat the back of a spoon, remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Keep the velouté covered until you’re ready to use it.

20. Brown sauce/ espagnole Brown or espagnole sauce is starts with a dark brown roux, veal stock, beef, bones, vegetables and seasonings. It is heated, skimmed and reduced.

21. Ingredients: 1 bay leaf ½ teaspoon dried thyme 3 to 4 fresh parsley stems 7 to 8 whole black peppercorns 1 ounce clarified butter ½ cup diced onion ¼ cup diced carrot ¼ cup diced celery 1 ounce all-purpose flour 3 cups brown stock (beef) 2 tablespoon tomato puree

22. Procedure: Gather the ingredients. Fold the bay leaf, thyme, parsley stems, and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave one string long enough so that you can tie it to the handle of your pot to make it easier to retrieve. In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix ―onions, carrots, and celery―and sauté for a few minutes until lightly browned. Don’t let it burn. With a wooden spoon, stir the flour into the mirepoix a little bit at a time until it is fully incorporated and forms a thick paste (this is your roux). Lower the heat and cook the roux for another 5 minutes or so, until it just starts to take on a very light brown color. Again, don’t let it burn. Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps. Bring to aboil , lower the heat, and add the sachet. Sachet for about 50 minutes, or until the total volume has reduced by about 1/3, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. If you won’t be serving the sauce right away, keep it covered and warm until you’re ready to use it.

23. Béchamel sauce Béchamel sauce, or white sauce, was a sauce most often served to the rich or to royalty.

24. Ingredients: 2 ½ cups whole milk 30 grams clarified butter (around 2 tablespoon, or 35 grams unsalted butter) 30 grams all-purpose flour (around ¼ cup) 1 fresh bay leaf ¼ medium onion, peeled 2 to 3 whole cloves Kosher salt, to taste Ground white pepper, to taste 1 pinch ground nutmeg

25. PROCEDURE: Gather the ingredients. In a heavy-bottomed saucepan, warm the milk over medium heat, stirring occasionally. You just want it to be warm (around 110 F), not hot, and certainly not boiling. Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over medium heat. With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale yellow-colored paste called roux . Heat the roux for another minute or so to cook off the taste of raw flour. As with the milk, you don’t want the roux to be too hot. It should be moderately warm but not cold, either. Using a wire whisk, very slowly add the warm milk to the roux, whisking vigorously to make sure it’s free of lumps. Attach the bay leaf to the onion using the cloves and add them to the sauce. Simmer between 180 and 250 F for about 20 minute or until the total volume has reduced by about 20 percent, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more milk until it’s just thick enough to coat the back of a spoon. Remove the sauce from the heat. You can retrieve the clove-stuck onion and bay leaf and discard them now. Carefully pour the sauce through a wire mesh strainer. For an extra smooth consistency, line the strainer with a piece of cheesecloth. Season the sauce very lightly with salt and white pepper. Add a pinch of nutmeg. Be particularly careful with the white pepper and the nutmeg―a little bit goes long way. Keep the béchamel covered until you’re ready to use it. Serve and enjoy.

26. What is soup? Soup is a liquid food prepared by cooking meat, poultry, fish, legumes, or vegetables with seasonings in water, stock, milk, or some other liquid medium.

27. Classifications of soups Clear soups- They are soups based on a clear, unthicken broth or stock. Broth and bouillon vegetable soup Consomme Thick soup- soups that are thickened to provide a heavier consistency. Cream soups Purees Bisques Chowders Veloutés Other types of soup A . Dessert soup Ginataan bilo bilo Osheriku Tonge sui B . Fruit Soup- can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. C . Cold Soup- is variations to the traditional soup wherein the temperature when served is kept at or below temperature. D . Asian Soup- is a traditional soup which is typical broth, clear soup, or starch thickened soup.

28. EXAMPLES OF DIFFERENT SOUP

29. Clear chicken soup A common favourite all over the world, Clear Chicken Soup has been used traditionally as a warming dish to comfort the body and soul.

30. Ingredients: 2 cup chicken 2 egg 2 spring onions Powdered black pepper as required Salt as required Water as required 1 tablespoon butter

31. Procedure: Put a large pan on medium flame. Add and melt the butter in the pan. Chop the spring onions finely and add them into the pan. Cook them till they are brown. Also, add the chicken meat to the butter and spring onion mix and let it fry till the meat gets brown too. Meanwhile, put a heavy-bottomed pan on high flame and boil water in it. Transfer the boiling water to the pan and let the meat to get cooked and the juices to get released in the soup. When it is cooked, strain the soup into a big bowl or pan and remove the fat from it after cooling it and straining it again. Put the pan on medium flame again and add soup into it. Let it boil. Break and separate egg whites in a bowl. Now, slowly pour the egg whites in a thin stream to the soup while stirring it continuously. Add the seasoning of salt and black pepper to the soup mix and let it boil again for around 2 minutes. After the soup is ready, strain it again and serve hot in the serving bowls with a garnish of any green herb.

32. Roasted butternut squash soup This crave-worthy recipe gets its flavor from simmering the squash and vegetables in the oven, before pureeing them into a velvety-smooth soup .

33. Ingredients: 2 butternut squash (medium, peeled and deseeded, about 40 oz. total) 1 yellow onion (large) 1 clove garlic cinnamon 3 tablespoons sunflower oil (or olive oil) ¼ teaspoon nutmeg 1/8 teaspoon 1 dash cayenne 1 teaspoon salt (for soup) ¼ teaspoon black pepper (for soup) 4 cups vegetables broth (or chicken broth, for soup) 1 tablespoon maple syrup 1 cup vegetable broth (or chicken broth, if necessary, for thinning) Salt (to taste, for serving) Black pepper (to taste, for serving)

34. Procedure: Preheat the oven to 400˚F. Cut the squash into 1-inch cubes. Cut the onion carrot into ½-inch pieces, and smash the garlic clove. Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Once oil is shimmering, add onion, carrot, and garlic. Cook, stirring frequently, until vegetables are lightly golden, 5-6 minutes. Turn off heat and add the squash, nutmeg, cinnamon, cayenne, salt, black pepper, broth, and maple syrup to the onion mixture. Stir briefly to combine. Cover the pot tightly with a lid. Bake the soup mixture on middle rack of oven until vegetables are very tender, 45-60 minutes. Check to see that vegetables are done. Remove from oven or add time as needed. Remove lid and allow the soup to cool for 10 minutes. Transfer contents of the pot to the bowl of a food processor. Process on high until the soup is completely smooth. Alternately, the soup may be pureed using a blender or an immersion blender. Add additional broth to t hin the soup, if necessary. Season with additional salt and black pepper, if desired. Pour the soup into bowls and serve.

35. Fresh fruit soup It is a soup prepared using fruit as primary ingredient, and may be served warm or cold depending on the recipe. Fruit soup is sometimes served as a dessert.

36. Ingredients: 1 can (12 ounces) frozen orange juice concentrate, thawed 1-1/2 cups sugar 1 cinnamon stick (2 inches) 6 whole cloves ¼ cup cornstarch 2 tablespoon lemon juice 2 cups sliced fresh strawberries 2 medium bananas, sliced 2 cups halved green grapes

37. Procedure: In a large saucepan, mix orange juice with water according to package directions. Remove ½ cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.