Friday, November 12, 2010


So here are my notes from class this week. Fyi I will not say that my spelling is correct. I tried my best while taking notes! lol

So first off is Fonds Brun aka Brown stock.

It takes 6-8 hours to cook this stock, and both veal and beef bones can be used to make this stock.
For every gallon of stock you use 4-6lbs of bones, 1lb of mirepoix(its a mixture that adds up to be 50% onions, 25% carrots and 25% celery) A basic sachet includes: Peppercorn, Bay Leaves, Cloves and Parsley Stems this is all wrapped up in cheesecloth and tied with butchers twine. Oh ya you also roast the bones for this stock!

Different things that can be made from Fonds Brun are: Espagnole sauce, Jus Lie(brown stock thickened with a slurry. A slurry is cornstarch and water), Soups and Glace De Viande(meat glaze)

Fonds De Volaille- Poultry stock or pretty much Chicken stock

This one takes 3-4 hours to cook. You use chicken bones  and just like the Fonds Brun you need 4-6lbs of bones per gallon as well as 1lb of mirepoix . Unlike the brown stock you do not roast these bones. You blanch them, skim the foam that is floating on the water, wash the bones and add more water a long with the mirepoix and sachet.

Different things that can be made from this stock: Veloute, Soup, Glace De Voaille

Fonds De Veau Blanc- White Veal Stock

This one takes 5-6 hours, just like the idea of  chicken stock blanch the bones. and add a Basic White Mirepoix. This consists of Onions, Parsnips and celery. A classic white mirepoix is Onions, Celery, Parsnips, Leeks and mushrooms.

Fonds De Legumes- Veggie Stock

Cook time is 30-45 mins. Basically this stock can have any veggies in there. There can't be startchy veggies like potatoes. Things like Tomatoes, or squash should not be added either.

From this stock you can make Soup or Veloute.

Fumet De Poisson- Fish Stock

Cook time 30-45mins. This stock is not something to be boiled. You bring this to a slow simmer. The goal is to try to keep the stock as clear as possible. The bones from a white fish is the best. Like Halibut it the best.

This can make Soups, Glaces or Veloute.

I think this is enough for tonight. I will post the recipes later on. Maybe tomorrow. We will see how much time I have.  

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