STORIES FROM THE CULINARIA - Soups Stocks & Sauces DAY 1

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DAY 1
Basic Stock Making


On the first day we were assigned to make our class’ stocks to be used later on for our soups and sauces. The class was divided into three and our group was assigned to make Brown Beef Stock (there was a fourth group assigned to do all the ingredients and skimming for all the stocks). Other stocks made that day are Chicken Stock and Fish Fumet.

What I learned: Browning of the mirepoix is the key – 2:1:1:1 ratio of onions, celery, and carrots. Browning will not be complete without tomato paste – we were advised to be sure that the tomato taste should not be evident when mixing it with mirepoix. We were given bags of beef bones for making the stock. All bones were oven roasted, browned – we even included the beef drippings produced during roasting. All ingredients were placed in a huge pot: bones first, then the mirepoix, cold water to cover the bones and simmered for more than 5 hours with sachet of herbs and spices. The last few steps of stock making was the most tedious as it involved straining, more skimming of the grease, ice bath to cool down the stock, and storing.

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