Stock water in tamil|how to make stock water|white stock water|brown stock|Hotel management tutorial

Описание: #stockwaterintamil#Hotelmanagementtutorialtamil#whitestockwater#brownstockwater
🌡️STOCK WATER🌡️
This video we are explore about stock water

⭕Stocks are among the most basic preparations found in any professional
kitchen. In fact, they are referred to in French as fonds de cuisine, the"foundations of cooking." A stock is a flavorful liquid prepared by simmering
meaty bones from meat or poultry, seafood, and/or vegetables in water
with aromatics until their flavor, aroma, color, body, and nutritive value
are extracted. The liquid is then used to prepare sauces, soups, and as a
braising and simmering cooking medium for vegetables and grains.


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📌 Culinary arts management cosumnes river College:(   • White Stock, Ep. 10  
   • Brown Stock, Ep. 11  )

📌 UCCCulinery Arts:
   • Making A White Stock (Chicken)  



⭕A stock may be defined as a clear,thin (that is,unthickened) liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings.Our objective in preparing stocks is to select the proper ingredients and then to extract the flavors we want—in other words,to combine the correct
ingredients with the correct procedure.

INGREDIENTS
Water+bones+mirepoix+bouquet garni=stock water

1). BONES
Bones are the major ingredient of stocks (except water, of course). Most of the flavor
and body of stocks are derived from the bones of beef, veal, chicken, fish, and, occasionally, lamb, pork, ham, and game. (Vegetable stocks, an exception, draw their flavor
entirely from vegetables.The kinds of bones used determine the kind of stock.
Chicken stock,of course,is made from chicken bones.
White stock is made from beef or veal bones or a combination of the two.Chicken
bones or even pork bones are sometimes added in small quantity.
Brown stock is made from beef or veal bones that have been browned in an oven.
Fish stock is made from fish bones and trimmings left over after filleting. Bones
from lean white fish give the best stock. Fat fish are not normally used.The term
fumet is often used for a flavorful fish stock, especially one made with wine. See
the note at the beginning of the recipe for Fish Fumet
Lamb, game, turkey, and other stocks have specialized useed uses.
2)
MIREPOIX
Aromatic vegetables are the second most important contributors of flavor to stocks.(In
the case of vegetable stocks,they are the most important.)
Mirepoix (meer-pwah) is a combination of onions,carrots,and celery.It is a basic
flavoring preparation that is used in all areas of cooking, not only for flavoring stocks
but also for sauces, soups, meats, poultry, fish, and vegetables. (The classical mirepoix
of decades ago contained a wider variety of ingredients, sometimes including ham or
bacon,leeks and other vegetables,and one or more fresh herbs.The modern version is
considerably simplified.)
Learn the proportions
ortions
3)
ACID PRODUCTS
Acids, as noted in Chapter 4 , help dissolve connective tissues.Thus, they are
sometimes used in stock making to extract flavor and body from bones.
Tomato products contribute flavor and some acid to brown stocks.They are not
used for white stocks because they would give an undesirable color. Similarly, when
making brown stocks,be careful not to add too much tomato,because this may make
the stock cloudy.
Wine is occasionally used,especially for fish stocks.Its flavor contribution is prob ably more important than its acidi
acidi

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