ERforME Blog

I also learned how to make White Stock, Brown Stock …

September 2, 2010 at 1:03 pm Leave a comment

Vegetable stock, Fish Stock and Fish Fumet

Procedure :

1. Mirepoix (Carrots, onion and celery) Note: use leeks if you want white stock

2. Add the bones

3. Cold Water (so the the cartillage will be intact)

4. Simmer no boiling

(Cooking Time : Chicken 3-4 hrs; Veal or Beef 6-8 hrs; Vegetable 30-45 mins; Fish and Fish Fumet 30-45 mins)

Fish Fumet has wine it it, pure fish stock doesn’t have wine

5. Strain

6. Then Ice Bath

7. Freeze

For Brown Stock – use veal stock and brown the bones and the mirepoix

Entry filed under: Uncategorized. Tags: brown stock, chicken stock, fish stock, Le Cordon Bleu, veal stock, white stock.