SGH_WIKI

stock ingredients:

• Meat bones
• vegetable mixture (mirepoix)
• Seasoning water

Mirepoix is a mixture of: Onion, carrot and celery

• white stock
  • white beef stock: 6-8 hours
  • Game stock(venison): 3 hours
• brown stock
  • brown beef stock (mirepoix): 6-8 hours
  • brown veal stock: 6-8 hours
  • fish stock and fumet: 20 minutes
  • chicken stock 3-4 hours
  • vegetable nage: 20 minutes plus marinating time
  • vegetable sotck: 1 hour
  • court-bouillon

Steps in preparing the stock

• 1) Start the stock in cold water.
• 2) Simmer the stock gently.Skim the stock frequently.
• 3) Strain the stock carefully.
• 4) Cool the stock quickly (food safety: to prevent food-borne illnesses or souring.
• 5) Beware of the temperature danger zone: 5-57 degree C
• 6) Store the stock properly.
• 7) Degrease the stock.

Classification of Soups

The Differences in Soups:

Clear Soups:

All clear soups start as stock or broth.

• - Broths may be served as finished items, used as the base of other soups or refined into consommés.
• Broths
  • - Made from meat, poultry, fish or vegetables cooked in a liquid.
  • - Full flavored broth results when a stock and not just water is used as a liquid.
  • Consommés
    • - Is a stock or broth that has been clarified to remove impurities.
    • - Is rich and full of flavor.

Thick soups:

- Includes cream soups, velouté soups and purée soups

• Cream soups:
  • Are prepared by simmering ingredients in a white stock or in thin veloutée sauce
  • Mixture is strained. To finish, cream is added.
  • Texture is very smooth and rich
  • Example: Cream of broccoli

• Pureed soups:

• Are prepared in stock or water
• Ingredients are pureed
• Texture is slight coarse and grainy
• Example: Split pea soup