Cooking Techniques and Ingredients for Stocks

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Collagen

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Substance which leaks out of bones into stocks providing body and flavor

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Blanching Bones

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Taking raw bones and boiling them to remove impurities

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Sweating Bones

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Adding oil or fat to the bottom of a stock pot and lightly cooking bones to remove impurities and release natural flavors

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Sachet d’épice

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Four herbs (bay leaf, thyme, peppercorn, parsley stems) wrapped in cheesecloth and placed in stocks to add flavor

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Bouquet garni

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Bundle of fresh herbs and vegetables (thyme, celery, carrot, bay leaf) tied in cheesecloth and added to stocks to add flavor

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Dépouiller

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Skimming the stock of impurities

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Pinçage

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Cooking tomato paste down until it reaches a burnt orange color

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Sauces

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Liquid or semi-solid agent which can be included in dishes to add moisture, additional flavor, and visual appeal to food

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Liquids

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Generally a stock or water

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Roux

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Flour and fat cooked together to create a white, blond, or dark roux; used as a thickener for sauces and soups