Basic White Stock CUL 120
Yield: 1 gal
Ingredients: Conversions:
5 lb Bones: chicken, veal or beef
5 qt Water, cold
8 oz Onion, chopped, for Mirepoix
4 oz Carrots, chopped (optional), for Mirepoix
4 oz Celery, chopped, for Mirepoix
½ ea Dried bay leaf, for Sachet
1/8 tsp Dried thyme, for Sachet
1/8 tsp Peppercorns, for Sachet
3 ea Parsley stems, 6-8 stems, for Sachet
Procedure:
Variations:
Vegetable Stock
Omit the bones. Reduce the water to 4.5 qt. Add the following ingredients: 0.25 oz garlic, minced; 4 oz leeks, sliced; 2 oz mushrooms, sliced; 1 oz turnip, sliced; 1 oz fennel, sliced. Sweat the onion, garlic, leek, and turnip in .75 fl oz olive oil before adding the remaining ingredients. Cook the stock 30-45 minutes.
Basic Brown Stock CUL 120
Yield: 1 gal
Ingredients: Conversions:
5 lb Bones: veal or beef
5 qt Water, cold
8 oz Onion, chopped, for Mirepoix
4 oz Carrot, chopped, for Mirepoix
4 oz Celery, chopped, for Mirepoix
8 oz Tomato purée
½ ea Bay leaf, for Sachet
1/8 tsp Dried thyme, for Sachet
1/8 tsp Peppercorns, for Sachet
3 ea Parsley stems, 6-8 stems, for Sachet
Procedure:
Béchamel Sauce CUL 120
Yield: 1 pt
Ingredients: Conversions:
1 oz Clarified butter, for Roux
1 oz AP flour, for Roux
1 pt Milk
1/8 ea Onion, Small whole onion, peeled
1 ea Whole cloves
¼ ea Bay leaf, small
to taste --- Salt
to taste --- Nutmeg
to taste --- White pepper
Procedure:
Velouté Sauce (Veal, Chicken, or Fish) CUL 120
Yield: 1 pt
Ingredients: Conversions:
1 oz Clarified butter, for Roux
1 oz AP flour, for Roux
1 pt White stock, hot (veal, chicken, or fish)
Procedure:
Tomato Sauce I CUL 120
Yield: 1 pt
Ingredients: Conversions:
½ oz Salt pork
1 oz Onion, medium dice
1 oz Carrots, medium dice
1 pt Tomatoes, canned
2 pt Tomato purée, canned
2 oz Ham bones or browned pork bones
¼ ea Garlic cloves, crushed, for Sachet
¼ ea...