Seasonings And Spices

Salt is usually not added when making stocks. Stocks are never used as is but are reduced, concentrated, and combined with other ingredients. If salt were added,it might

Figure 8.1

To make a sachet, place the spices and herbs in the center of a square of clean cheesecloth. Draw the corners together and tie with a length of twine. For making stock, use a piece of twine long enough to be tied to the handle of the stockpot for easy removal.

Figure 8.1

To make a sachet, place the spices and herbs in the center of a square of clean cheesecloth. Draw the corners together and tie with a length of twine. For making stock, use a piece of twine long enough to be tied to the handle of the stockpot for easy removal.

Figure 8.2

Tie the herbs and aromatic vegetables for a bouquet garni in a bundle. To tie small herbs securely, enclose them between the two halves of leek.

Figure 8.2

Tie the herbs and aromatic vegetables for a bouquet garni in a bundle. To tie small herbs securely, enclose them between the two halves of leek.

become too concentrated. Some chefs salt stocks very lightly because they feel it aids in extracting flavor.

Herbs and spices should be used only lightly.They should never dominate a stock or have a pronounced flavor.

Herbs and spices are usually tied in a cheesecloth bag called a sachet (sa-shay; French for "bag").The sachet (Figure 8.1) is tied by a string to the handle of the stockpot so it can be removed easily at any time.

A bouquet garni is an assortment of fresh herbs and other aromatic ingredients tied in a bundle with string. A basic bouquet garni contains pieces of leek and celery, thyme sprigs, bay leaf, and parsley stems (see Figure 8.2). The ingredients can be changed to suit different recipes. Escoffier includes only parsley, thyme, and bay leaf in the classic bouquet garni.

The following seasonings,in varying quantities,are commonly used for stocks:

Thyme Bay leaves Peppercorns Parsley stems Cloves,whole Garlic (optional)

INGREDIENT PROPORTIONS

The proportions in Tables 8.2,8.3,and 8.4 are basic, effective,and widely used, but they are not an ironclad rule. Nearly every chef uses some variations.

Many cooks use ratios to help them remember the basic proportions, as follows:

Bones—50 percent Mirepoix—10 percent Water—100 percent

Table 8.2

White Stock (Including

Chicken Stock)

To Make:

1 Gallon 4 Liters

Bones

5-6 lb 2.5-3 kg

Mirepoix

l lb 500 g

Water

5-6 qt 5-6 L

Sachet

ll

Table 8.4

Fish Stock

i i

To Make:

1 Gallon

4 Liters

Bones

4-6 lb

2-3 kg

Mirepoix

8 oz

250 g

Water

l gal

4 L

White wine

8 fl oz

250 mL

Sachet

l

l

Table 8.3

Brown Stock

i i

To Make:

1 Gallon

4 Liters

Bones

5-6 lb

2.5-3 kg

Mirepoix

l lb

500 g

Tomato

product

8 oz

250 g

Water

5-6 qt

5-6 L

Sachet

l

l

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