Homework Answers
1.Stock should be always started to be prepared in cold water.The reason behind this is the albumin a specific protein can dissolve well only in cold water.Also this will give the stock a clear or transparent solution.
There are different types os stock prepared from
- Meat
- Poultry
- Fish
- Herbs
The steps in stock preparation is very simple ( in case of fish)
- Cleaning is the first step
- The bone of the fish has to be cut into small pieces
- Then mix it with mirepoix
- Then it will be mixed well with wine
- Cold water has to be added along with spicing agents (This has to be cooked in sim ,never to be boiled)
- Fats and impurities collect on the top which can be removed
- After cooking for about 20 minutes remove it from flame and remove the mirepoix and the bones
- The clear solution is the stock
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spaces and question marks
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