RST 2550 Lecture Notes - Lecture 2: Yolk, Sachet, Parsley
9 Sep 2019
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Stocks can become cloudy from debris/protein/fats contributed by bones, mirepoix and sachet if added improperly. To ensure clear stocks, multiple steps should be taken. Most importantly, once simmered, stocks should never be stirred. During the long period of simmering, debris should be pushed to the pot"s rim and skimmed off with a ladle. Using ingredients with leafy ends (such as parsley) helps collect and concentrate scum. All ingredients should be prepared with large cutting methods, never a fine dice. Depending on desired outcome, stocks should be strained through a china cap with or without cheese cloth. (5). Small sauce (1) tarragon (2) blood orange (1) b arnaise (2) maltaise. Hollandaise supports the emulsion of lemon into butter/oil by using egg yolk as an emulsifier. Beurre blanc not considered a mother or small sauce based on its composition.
