MATERI PPM - STOCK (KALDU)

Summary

This video provides an in-depth introduction to making stock, focusing on its types—white and brown stock—ingredients, and key techniques. It explains the importance of using simmering to extract flavors from bones, meat, vegetables, and spices. The script covers the differences between white and brown stock, detailing their ingredients like mirepoix and bouquet garni, and includes tips on achieving clarity and cleanliness in the final product. The video also highlights essential tools used in the process and offers step-by-step instructions on preparing both white and brown stocks.

Takeaways

• 😀 Stock is a liquid produced by simmering meat, bones, vegetables, and spices over medium heat to extract their flavors.
• 😀 The simmering technique, which involves boiling ingredients on low heat without bringing the liquid to a full boil, is essential for making stock.
• 😀 Fish stock takes 30-45 minutes to prepare, chicken stock takes 3-4 hours, and beef stock requires 6-8 hours of simmering.
• 😀 There are two main types of stock: white stock and brown stock. The key difference is the addition of roasted ingredients in brown stock.
• 😀 White stock typically uses animal bones (chicken, beef, or fish), vegetables (like onion, carrot, and celery), and bouquet garni for flavor.
• 😀 Brown stock involves similar ingredients to white stock, but with the addition of tomato paste to provide a distinctive aroma and sour taste.
• 😀 Stocks can be categorized based on the primary ingredient: fish, vegetable, bone-based, or meat-based stock.
• 😀 The criteria for a good stock include clarity, cleanliness, lack of fat (for brown stock), and no unpleasant smells.
• 😀 The key tools for making stock include a stockpot, roasting pan, chopping board, strainer spoon, and conical filter.
• 😀 Brown stock preparation differs from white stock by roasting bones or meat before simmering to develop a rich color and flavor.
• 😀 It's important to remove any foam or dirt from the surface of the stock using a filter spoon during the simmering process.

Q & A

What is stock in culinary terms?

Stock is a liquid produced by simmering meat or bones, vegetables, and spices over medium heat to extract their flavors and nutrients. It is used as a base for soups, sauces, and other dishes.

What cooking technique is used to make stock?

The simmering technique is used to make stock, which involves boiling ingredients over low heat without bringing the liquid to a full boil.

What are the main types of stock mentioned in the script?

The two main types of stock discussed are white stock and brown stock. White stock is typically made with bones and vegetables, while brown stock includes the same ingredients but also incorporates tomato paste.

How long does it take to make stock from different ingredients?

The time to make stock varies: fish stock takes 30-45 minutes, chicken stock takes 3-4 hours, and beef stock takes 6-8 hours of simmering.

What is Mirepoix, and why is it important for making stock?

Mirepoix is a mixture of onions, carrots, and celery. It is essential for making stock because it adds depth of flavor and a base for many types of stock, especially white stock.

What is the role of bouquet garni in stock preparation?

Bouquet garni is a bundle of herbs, typically containing thyme, bay leaves, and other aromatic herbs. It is used to flavor the stock without leaving herb bits in the liquid.

What is the difference between white stock and brown stock?

White stock is made by simmering bones and vegetables, while brown stock involves roasting the ingredients before simmering. Additionally, brown stock includes tomato paste, which imparts a distinctive flavor.

What are the criteria for a good quality stock?

Good quality stock should be clear, free from impurities, not fatty (especially for brown stock), and have no unpleasant odor. It should also have a rich, balanced flavor.

What tools are essential for making stock?

Essential tools for making stock include a stock pot, roasting pan (for brown stock), a strainer spoon (to remove foam and dirt), and a conical strainer (for filtering the stock after cooking).

How is brown stock prepared differently from white stock?

Brown stock is prepared by first roasting the bones and vegetables in the oven until they are slightly browned, which enhances the flavor. After roasting, the ingredients are simmered with added water and tomato paste, whereas white stock is simply simmered without roasting or tomato paste.