Learning how to make a good stock in my opinion is one of the most important aspects of all cuisine, and a great way to help eliminate waste in the kitchen. Vegetable trimmings can be saved and used for stocks as well as all of your protein trimmings.
Stocks break down into four different categories: brown (Fonds Brun), white (Fonds Blanc), fish (Fumet) and vegetable stocks (Bouillons de Legumes). Both White and Brown stocks can constist of Chicken, Beef, Veal or Game with the major difference being that the bones are roasted for brown stocks and blanched for white stocks.
In class we watched chef demo both the Brown Veal Stock and the White Beef Stock with Blackened Onions which smoked out the entire kitchen (I’m pretty sure that wasn’t supposed to happen). Then he demoed the white stocks which we then had to complete in groups of two. Chicken Stock, Fumet, and Bouillon. They all came out really well but I can’t wait to tackle the veal and the beef on my own.
First week of class is complete and I really look forward to catching up on some sleep this weekend. Next week is a short week due to thanksgiving but I think its gonna be a very busy one with sauces on Monday and Tuesday, and soups on Wednesday along with our First Test!