Savor the flavor

The following recipes are not written in stone! They are a guideline for what components go in their basic variations. 

Use what you have on hand, experiment and explore! Create your own versions of each. Think about what applications you will be using these recipes for and modify their ingredients based on the profiles you are trying to match or create. 

• Definition: A flavorful liquid made by simmering bones, vegetables, and aromatics over an extended period. Stocks extract collagen, resulting in a rich texture and mouthfeel.
• Applications: Used as a base for soups (like French onion soup), sauces (like velouté), and braised dishes (like coq au vin).
• Origins: Stocks originated in French cuisine as "fonds," a fundamental element in Escoffier’s culinary system, designed to add depth to nearly any dish.

• Definition: A liquid similar to stock but made with meat in addition to bones, producing a lighter, more nuanced flavor.
• Applications: Enjoyed as a standalone soup (like chicken noodle soup), or used to cook grains, vegetables, or braises.
• Origins: A staple in global cuisines, from Japanese ramen to Italian brodo and Jewish chicken soup.

• Definition: A highly clarified stock or broth with concentrated flavor and crystal-clear appearance. Achieved through a process called "rafting," where impurities are trapped by a mixture of egg whites and ground meat.
• Applications: Often served as a refined soup course, consommé is used in haute cuisine dishes and for aspics.
• Origins: A hallmark of French haute cuisine, consommés demonstrate precision and skill in culinary execution

Fumet

• Definition: A concentrated fish stock created by gently simmering fish bones—typically from lean, non-oily fish—with aromatic vegetables (often a classic mirepoix of onions, carrots, and celery), herbs, and a splash of white wine. The short cooking time helps capture the delicate flavors without extracting bitterness, resulting in a clear and intensely flavored liquid.
• Applications: Utilized as a refined base for seafood soups, sauces, and reductions, fumet enhances seafood dishes by imparting a deep, nuanced taste that highlights the natural sweetness of the fish.
• Origins: Rooted in French culinary tradition, fumet was developed as a specialized form of fish stock. It embodies the French emphasis on precision in flavor extraction, paralleling the evolution of stocks (or "fonds") in classic French cooking.

• Acidity: Balances the richness of the stock by cutting through fats and enhancing overall flavor.
• Complexity: Adds layers of subtle fruit, earthiness, or floral notes.
• De-glazing Agent: Particularly in dark stocks, wine helps release caramelized bits from roasted bones and vegetables, intensifying the stock's flavor.

• White Wine: Best for chicken, fish, and vegetable stocks. Complements lighter dishes like poached fish, risottos, or cream-based soups.
• Red Wine: Works well in beef and veal stocks, adding depth for hearty stews, braises, and reductions like bordelaise sauce.

1. Choose a wine you would drink—avoid cooking wines with added salt and inferior flavor.
2. Simmer the wine before adding it to reduce harsh alcohol notes.
3. Use sparingly to avoid overpowering the stock’s natural flavors.

• 5 lbs beef bones, roasted
• 1 cup dry red wine (e.g., Cabernet Sauvignon)
• 1 onion, halved
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2 tbsp tomato paste
• 2 bay leaves
• 10 black peppercorns
• 12 cups water

1. Roast the bones and vegetables at 425°F until deeply browned.
2. Deglaze the roasting pan with red wine, scraping up browned bits.
3. Transfer bones, vegetables, and wine to a stockpot. Add tomato paste, bay leaves, peppercorns, and water.
4. Simmer for 10-12 hours, skimming impurities regularly.
5. Strain and cool.

Culinary Tip: The Importance of Skimming

Skimming is a crucial technique in stock and broth preparation that ensures clarity and enhances flavor. As your liquid simmers, impurities such as proteins, fats, and coagulated particles rise to the surface, forming a foam or scum. These impurities can cloud the liquid and introduce off-flavors if left unattended.

1. Clarity: Skimming removes particles that can make your stock cloudy, especially important for consommés and refined soups.
2. Flavor: Removing impurities prevents them from breaking down and imparting bitter or unpleasant tastes.
3. Texture: Excess fats left in the liquid can create a greasy mouthfeel, detracting from the dish’s overall quality.

When proteins are heated, they coagulate and rise to the surface. These proteins, combined with surface fats, form the scum. If left unchecked, these impurities can break down further and reintegrate into the liquid, altering its taste and appearance.

• Timing: Start skimming as soon as the liquid begins to heat. Early skimming ensures impurities don’t boil back into the liquid.
• Frequency: Skim regularly throughout the cooking process, especially in the first hour.
• Tools: Use a ladle or skimming spoon for precision. A fine-mesh skimmer is particularly effective for large pots.

• For light stocks or consommés, be extra diligent as clarity is paramount.
• If you miss some impurities, chilling the stock allows fats to solidify on the surface, making them easier to remove.