Ahh… the first week of school is over. It was none stop. Four days, 3-5 hours per day plus travel time, plus about 1-2 hours of homework. I have  not done this in awhile, but it was a blast. It started off with, “Concepts and Theories of Culinary Techniques” on Monday and then Tuesday and Wednesday was, “Fundamentals of Classical Techniques”, finished the week with “Sanitation and Safety”.

My plan is to create videos  as I have always done, but I needed to get into a rhythm with school first. I hope you enjoy this first post and it teaches you some things you did not know before.

What we learned this week:
This week we did some basic knife skills and cuts. We learned how to make a Mirepoix, which is a mixture of 50% onions, 25% carrots and 25% celery by volume that is added to stock to enhance its flavor and aroma.

The main focus of the week was, how to make stock. Stock is a flavored liquid. A good stock is the key to a great soup, sauce, or braised dish. The French call stock fond (“base”), as stocks are the bases for many classic and modern dishes.

We made a brown veal, white veal and chicken stock. The difference between a brown and white stock is that the bones are roasted first for the brown veal stock; every thing else is the same.

We roasted the bones for our brown stock and learned how to make Sachet d’epics, which is a small sack of seasonings all wrapped up in a cheesecloth and tied together. It is later placed in the stock when the stock is simmering.

The sachet has: peppercorns, bay leaf, thyme, parsley stems and sometimes garlic cloves.

What equipment we used:
The basic equipment used this week was cutting board, Chef knife, vegetable peeler, paring knife, tongs, and spoon.

Also used a roasting pan, stockpot, stem kettle, ladle, skimmer, spider, china cap, chinois, cheesecloth and food mill.

Brown Stock
Yields: 2 gal.

Ingredients:
•    veal or beef bones, cut 3″-4″ long 15 lb.
•    water, cold
•    mirepoix, large dice 2 lb.
•    tomato paste 8 oz
Sachet:
•    2 bay leaf
•    1/2 tsp dry thyme
•    1/2 tsp peppercorns, crushed
•    3 garlic cloves, crushed
•    12 parsley stems

Method:
Rinse bones under cold water.

In a 350 degree oven, roast the bones in a roasting pan, one layer deep until brown.  Turn the bones occasionally to brown evenly.

Remove the bones and place in a stockpot. Pour water in stockpot to cover bones by about 2 inches. Bring the pot to a simmer. Skim the surface of any scum that rises to the surface as it is simmering.

Pour off the fat from the roasting pan leaving 3-4 tablespoons. Caramelize the mirepoix in the roasting pan. Add tomato paste. Transfer the caramelized mirepoix to the simmering stockpot.

Add the sachet to the stock and continue to simmer for 6-8 hours, skimming as necessary.

Strain, cool and refrigerate.

Chicken Stock
Yields: 1 gal.

Ingredients:
•    8 lb. chicken bones
•    water, cold
•    mirepoix, large dice 1 lb.
Sachet:
•    2 bay leaf
•    1/2 tsp dry thyme
•    1/2 tsp peppercorns, crushed
•    8 parsley stems

Method:
Rinse chicken bones under cold water. Place them in a stockpot. Add cold water to cover bones by at least 2 inches.

Bring the stock to a simmer over moderate heat, skim the surface as needed.

Add the mirepoix and sachet to the simmering pot. Continue simmering and skimming the stock for 3-4 hours.

Strain, cool and refrigerate.

White Veal Stock
Yields: 1 gal.

Ingredients:
•    8 lb. veal bones
•    water, cold
•    mirepoix, large dice 1 lb.
Sachet:
•    2 bay leaf
•    1/2 tsp dry thyme
•    1/2 tsp peppercorns, crushed
•    8 parsley stems

Method:
Rinse veal bones under cold water. Place them in a stockpot. Add cold water to cover bones by at least 2 inches.

Bring the stock to a simmer over moderate heat, skim the surface as needed.

Add the mirepoix and sachet to the simmering pot. Continue simmering and skimming the stock for 6-8 hours.

Strain, cool and refrigerate.

Leave me a comment. Let me know what you think. I look forward to having a great Culinary school experience and having you right there with me.