Stocks

Thanks. I have not been to this board for very long, but find it very informative. Tavoltim, I have been very impressed with your contribution. Keep up the good work.

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.I really use a Paul Prudhomme recipe

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I have to say that his methods are a little time consuming, but they are certainly worth all trouble.

Thanks, Tim and Tree. This is a great start. I make a lot of stocks and demiglaces, and have a few more recommendations that I've found very helpful:

* Tree is right: no bell peppers - they sour

* Don't add any salt. The reduction will only concentrate the flavor.

* Keep your vegetables in fairly large chunks: you'll get plenty of surface area, they are easier to remove, and won't completely disintegrate (which clouds the stock)

* The stocks with the most body come from roasting: roast the bones and half of the vegetables until very dark, even sticking. I roast at 400. You can always deglaze with wine and add to the pot.

* When your bones and vegetables are good and brown, slather tomato paste on the top and roast again until the tomato turns to dark brown.

* Use only whole peppercorns - cracked pepper will definitely give a "peppery" taste that covers some of the body.

* If you're going to be reducing by quite a bit, refrigerate at some point, preferably overnight. That allows you to skim off the fat.

* If/when you strain the bones and fat, try adding another batch of fresh vegetables - this gives the stock a good clean vegetable flavor.

* As your stock reduces, switch it to smaller, wider pots. It not only makes it easier to store, but you increase the evaporation surface area and put more stock closer to the heat source, allowing for quicker reduction.

* If you don't have time to cool a stock (which can take an hour), fill a sink with cold water and a couple of handfuls of ice. Put stock pot in, put in a few ice cubes in the pot, and stir. You may have to replace water as the temperature equilibrates, but you can cool a stock down quickly in 15 minutes. A freezer ziploc bag full of water, frozen solid, dropped into the pot works wonders, too.

* If you have extra ice trays, fill them with stock and freeze it in cubes, then store in a ziploc. That way you have only as much stock as you need (even just a couple of spoonfuls) if you need it.

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I really need to expand by culinary horizons to include this...............

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It's not terribly hard, but takes awhile. The most important part is the stock: use lots of bones/cartilage, and get a clear stock, and plan for several days' work, but it can be done over months at a time, because you can freeze each stage.

Lots of bones and a clear stock means you have a lot of protein within the stock, which is what gives it body and the mouthfeel. It's pretty amazing to put this liquid into the fridge and wake up the next morning and it's turned into a rubbery block of goodness.

If anyone is interested, I'll be glad to start a thread with my version.

This is by far the best book I own on the subject, and it has really taught me a lot....

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The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook.

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It's definitely worth picking up.

Another note, if you really want to make stocks, do yourself a favor, and get one of these:

Y.A., I have never seen one of those in my life, but do recognize the greatness of it........

Umm, just what is it called??

I know I have given this out before so sorry for the rerun but it is a favorite

Marchand de Vin Sauce

Notes: This sauce defined as "Wine Merchant's" sauce was made famous by Antoin's where it is served on tournedos. The beef stock is the key and is made with 3 or 4 soup bones, scouping out the marrow into the stock. When finished, the stock should be a little thicker than heavy cream.....enjoy

1 cup rich beef stock (see note)
1/2 cup red wine
1 stick butter
3 tablespoons flour
1/4 cup ham, finely minced
1/2 cup shallots (tops), finely minced
3 tablespoons onions, finely minced
1/4 cup garlic, finely minced
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper

In large, heavy sauce pan melt butter on low heat. Add flour and whisk to a light brown roux. Add ham, shallots, onions, and garlic. Saute about 5 minutes. Add spices and blend. While simmering, add stock and wine, stirring constantly to keep smooth. Cook over low heat about 30 minutes, stirring occasionally. Serve over beef tenderloin, tournedos, or veal.

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A demiglace is simply beef or poultry stock that has been reduced down to a consistency where it can be spread with a knife.

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Gotcha.........I will have to "experiment"