Stock City

We reviewed stocks last class which prove a nice refresher. I was saying last night, doing something for second time helps immensely. As it is almost 100 times easier for you know your flow. For this fact, I am a fan of practice; it does indeed make perfect.

The Brown Stock consists of the front two roasting pans (for you roast the mirepoix and the bones and add a tablespoon or so of tomato paste) and the back right stock pot (filled with the roasted bones) you add the roasted mirepoix and tomato paste mixture to the bones in the large stockpot and let simmer for 6-8 hours. The bones in the brown stock mixture come from beef or veal. Strain the mixture when done and you have yourself a brown stock.

The White Stock is the pot on the lower left corner. Which requires less work than the brown stock. You boil the bones (beef, veal or chicken) and skim for impurities. Then you add the mirepoix and seasoning sachet and bring to a simmer for 3-4 hours and strain.

Here is the Vegetable Stock. It consists of mirepoix and leeks, fennel, turnip and white wine. Bring all the veggies to a sweat at the bottom of the pot. Add the white wine. Add the water and seasoning sachet and bring to a boil. The veggie stock only requires a good 30-45 minutes of simmering. Strain and prepare for serving.