Starting off the semester with a purely liquid diet, we began with a number of different stocks of which I have made none of before. One of the first things I learned this week was what a true mirepoix was, how they work in each stock, and the exact ratios needed. A mirepoix is a 2:1:1 ratio of onion, celery and carrot usually diced and depending on the specified stock, may be caramelized or sweat until translucent prior to entering a large stock pot of cold water. Although making stocks requires hours and hours of waiting, the uses for said stock are endless. Of all the information learned this one, the most important aspect was the DANGER ZONE. The danger zone pretty much means keep hot food hot and cold food cold. Do not let food sit out at room temperature as it can enter the danger zone (between 41-135 degrees) where bacteria can grow. Lastly, I learned the 7 Steps for Preparing Stocks:
- Start the stock in cold water.
- Simmer the stock gently.
- Skim the stock repeatedly. (Depouillage)
- Strain the stock carefully.
- Cool the stock rapidly.
- Store the stock in the approved manner.
- Degrease the stock.