Summary
Highlights
A stock is the foundational liquid for sauces and soups. The four main elements of a stock are the nourishing element (bones, meat trimmings, vegetables), mirepoix (onions, celery, carrots), bouquet garni (herbs and vegetables tied together), and liquid (cold water). The typical proportions are 5 parts nourishing element, 1 part mirepoix, 1 bouquet garni, and 10 parts liquid.
The nourishing element, such as bones of various meats or fish trimmings, provides flavor, nutrients, and color, with bones also adding gelatin. Mirepoix, a mix of coarsely chopped vegetables, mainly two parts onion, one part celery, and one part carrots, adds flavor, nutrients, and color to the stock.
A bouquet garni is a bundle of fresh herbs and vegetables, like carrots, leeks, celery, thyme, and parsley stems, tied together. It's simmered in the liquid and removed before use. Cold water is generally used as the liquid, making up the largest portion of the stock. Starting with cold water helps extract maximum flavor and prevents cloudiness. The ratio of liquid to nourishing element should be 2:1.
Stocks freeze well and can be stored in gallon amounts. However, sauces made from stock do not freeze well and should be prepared as needed. Hot stock should never be placed directly in the refrigerator as it can raise the internal temperature of the appliance. A good cooling method is placing the pot in a sink with cold water and ice until lukewarm, which should not exceed one hour.
After initial cooling, the stock should be covered with an upside-down plate to prevent concentration. Refrigerated stock cools better in shallow pans. Covered stock lasts for about 5 days but is best used within 2 days. Sauces and starches should be stored in airtight containers in a cool, dry place. Those containing dairy or eggs are prone to bacterial contamination and foodborne illnesses, so they must be kept out of the temperature danger zone and stored in the refrigerator, never at room temperature for extended periods.
To reconstitute stock, skim the surface and strain through a cheesecloth-lined china cup. Cool the stock quickly and properly by placing the pot in a vented sink with cold water (not higher than the stock level) and stirring occasionally for even cooling. Improperly cooled stock can spoil in 6-8 hours. Once cool, refrigerate in covered containers for 2-3 days or freeze for several months.
Stocks, sauces, and soups can be reconstituted by adding water or other liquids such as evaporated milk, coconut milk, or fruit juices.