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Jeba Stocks

The document discusses the differences between making brown stock and white stock. Brown stock involves browning bones and mirepoix before simmering for hours, which gives it a darker color. White stock is not browned and is used for veloute sauce, while brown stock is used for demi-glace. Acid helps break down connective tissues in bones during stock production.

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Jamaica Limejuice
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25 views1 page

Jeba Stocks

The document discusses the differences between making brown stock and white stock. Brown stock involves browning bones and mirepoix before simmering for hours, which gives it a darker color. White stock is not browned and is used for veloute sauce, while brown stock is used for demi-glace. Acid helps break down connective tissues in bones during stock production.

Uploaded by

Jamaica Limejuice
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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1.

What are the differences and similarities of making Brown stock from
the procedure on your hand out and from the 2 videos you watched?
For me the difference in making brown stocks is that they don’t
sauté the chicken or the Mirepoix and just add it to bowl directly without
browning it and start it to a boil and as soon as it boils they simmer it for
3-5 hrs. All the stocks are made in a long process of simmering to create
an aromatic and very fragrant broth.
2. How does Making Brown Stock differ from making White Stock?
One of the major difference is that in a brown stock the bones are
roasted/browned first as roasting gives the darker color to brown stock.
White stock is used as the base for veloute sauce and its derivative
sauces whereas brown stocks are used for making demi-glace and its
derivatives. The difference between making brown stock and making
white stock is browning the bones and mirepoix. Gelatin extracted from
bones is an important component of a good stock because it gives the
stock body. Bones to be used in brown stocks should be rinsed or
blanched before being used.
3. The Role of Acid in Making Stock
Acid helps to break down the cartilage and other connective tissues
in bones, thus accelerating the formation of gelatin. The acid products
used are generally one or another of the following:
Tomato: Brown stocks use some sort of tomato product, usually tomato
paste, which also adds color and flavor to the stock.
Wine: White stock and chicken stock sometimes use white wine, and
fish stock almost always does.
One thing to remember is that acid reacts with aluminum cookware, so
use a stainless steel stockpot for making stock.

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