CSH 2200 Lecture Notes - Lecture 3: Bouquet Garni, Celery, Sachet
31 Aug 2016
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Preparation created by using a liquid to extract flavor and protein from fortifying and flavoring ingredients. Fond: french for stock, it is the basis of all classical cooking. Mirepiox (standard mirepiox of 50% onions, 25% carrots, and 25% celery) Cold water, stock or remouillage, juice or wine. Fish bones should be used from white fish, that is lean. Whenever possible soak bones in stockpot with liquid three days prior to cooking. For white stocks, omit carrots and substitute parsnips. Parsley stems, fresh thyme, peppercorns and bay leaf. Simmer gently, do not allow the stock to boil. Criteria for evaluating a stock (standard of quality. Bones that have been roasted with tomato paste. Lean fish bones and heads or crustacean shells. White mirepoix, with the addition of mushroom trimmings. Mirepiox is sweetened, and wine and lemon juices are added for fumet.
