MAKE STOCK

Make stock

Assamu'alaikum Warahmatullah Wabaraktuh..

Hello chef friends! So guys, this Monday, August 29, 2022, we are practicing how to make stock.

Well guys, before we get into the discussion, I will describe this stock, from the meaning, materials, and timing.

Understanding Stock

Stock/broth is a liquid obtained from the stew of bones or meat, be it poultry or poultry, fish, beef, and vegetables and added with aromatic vegetables.

Ingredient Stock

1. Bone/meat (fish, chicken, beef)

           Bone is the main ingredient in making stock. Bone as the main flavor or body of the stock. In making stock, we can also use meat, it's just that the use of meat in stock should be avoided because besides the taste produced is not too strong, usually the price is also more expensive. Meanwhile, when using the bones should be cut into small pieces so that the juices come out. A good stock is a stock that contains a lot of gelatin.

“What is gelatin?'

            So gelatin is a substance obtained by extracting collagen from the cartilage or skin of animals such as cattle, fish, pigs. About 98-99 percent of the content in gelatin is protein or amino acids such as glycerin while the rest is water and a small amount of vitamins and minerals. Well, the best bones to use for stock are cartilage, knees and ribs.

2. Aromatic vegetables (mirepoix)

            It is a vegetable that is added to give aroma to the manufacture of stock and this aromatic vegetable is boiled together during the process of making stock. The vegetables included in mirepoix are onions, carrots and celery

3. Herbs/spices (bouquet garni)

            This bouquet garni consists of leek, clove, black pepper, bay leaf, thyme and oregono. The addition of thyme and oregano is optional so it can be added or not.

4. Water

            In choosing water for making stock, you should choose clean, odor-free, chlorine-free, colorless and tasteless water.

To make stock, you can also add tomato paste (acid product) which is smeared on the bone before roasting/baking about 5-10 grams. The function of this acid product is to imitate the color, the taste that comes out is stronger, the aroma is better, and it helps destroy the connective tissue in the bones. However, for acid products in white stock, lime juice is usually used so that the results do not smell. The use of acid is also not recommended too much because it will cause a bitter taste.

Good Stock Criteria

a. clear

b. Aroma stock (al-ingredient scented)

c. Low fat

Stock Making Stage

1. Preparation

· 3 liters of water

· Bone 250 gr

· Mirepoix

80 gr carrots

40 gr onions

10 gr celery

· Bouquet Garni

Leek

Bay leaf

Clove

black pepper

Thyme

Oregano

Blanch/roasting bone

To make the white stock bone, it is briefly blanched then removed and the brown stock bone is roasted with Mirepoix at a temperature of 140 degrees C – 160 degrees C for 40-1 hours.

3. Saute

In the manufacture of white stock, the mirepoix is ​​sauteed briefly using a little butter, usually when using fishbone or fishbone, the fishbone is also sauteed with the mirepoix.

4. Rinse

This rinse is a process after roasting / blanching when there is fat that sticks it is washed off before boiling.

5. Boil

After the above process, bone is then boiled together with mirepoix and bouquet garni until it reaches a learning point of 100 degrees c.

6. Simmer

After being boiled and reaching a boiling point of 100 degrees C, the stock is then lowered to 95-80 degrees. For stock that uses beef, it is cooked for 4-6 hours, chicken for 4-6 hours and fish for about 30 minutes to 1 hour.

7. Skim (foam removal)

8. Strain (filtering)

9. Cooling (cooling)

10. Pack

Above is the documentation of making the stock yaa

thanks for reading