Ingredients in preparing stocks

TLE 10

1. INGREDIENTS IN PREPARING STOCKS

2. BONES Veal, beef, and chicken bones are most commonly used

3. MEAT Leftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint.

4. 3. MIREPOIX It is a combination of onions, carrots, celery, and sometimes other vegetables.

5. HERBS AND SPICES the herb and the spices used depend on availability and local tradition.

6. SEASONING AND SPICES a. salt is very lightly used because it aids in extracting flavor. b. herbs and spices are also used lightly because overuse might dominate the flavor of sticks. c. they are usually put in a sachet so it can be removed easily. d. a “bouquet garni ” is an assortment of fresh herbs and other aromatic ingredients like leek, celery, bay leaf, parsley stem, peppercorns, clovers and garlic, and others.

7. 6. BOUILLON CUBES today, ready-made stocks and stocks cubes consisting of dried, compressed stock ingredients are readily available.

8. 7. ACID PRODUCTS a. they help to extract flavor and dissolve connective tissues from bones. b. tomatoes contribute great flavor and acid to brown stocks, but they should be careful on amount because overuse may make the stock cloudy. c. wines are occasionally used. It is a flavor contribution is probably more important than its acidity .