These preparations are vital for adding complexity and richness to a variety of dishes and are the basis on which the most exquisite gastronomic experiences are built.
In this article, we’ll cover the meticulous techniques for making light poultry and vegetable backgrounds and dark meat backgrounds, as well as revealing the process.
Broth is, perhaps, the most basic element among the three. Made by the slow cooking of vegetables, bones (which can be from chicken, beef, or fish), and herbs in water, broth aims to extract flavor, nutrients, and, in the case of bones, gelatin.
The process of making a good broth involves simmering gently for several hours, ensuring that the flavors are released slowly.
Broths can be used as the base for soups, risottos, and various sauces, serving as a versatile and essential ingredient in the kitchen. They are generally lighter in flavor and consistency compared to stocks.
Although similar to broth, stock (or “fond de cuisine”) takes the notion of a base one step further. It is also the result of the slow cooking of bones, vegetables, and herbs, but with a greater emphasis on concentration and depth of flavor, and it can include meats.
Stocks are often reduced after cooking, resulting in a thicker and more flavorful liquid. They are the backbone of many classic sauces and stewed dishes, offering a rich layer of flavor that is more intense than broth.
Stocks can be clear (fond blanc) or dark (fond brun), depending on whether the bones and/or vegetables were previously roasted.
The basic sauces, also known as mother sauces, are the foundations upon which many other sauces and variations are built. There are five classic mother sauces in French cuisine: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise.
Each has unique characteristics and specific preparation methods, but all share the importance of using a quality broth or stock as a base.
For example, Velouté sauce is made with a clear stock bound with a roux (a mixture of flour and fat), while Béchamel is an emulsion of milk with roux.
The mother sauces are not just a test of a cook’s skill but also a demonstration of the versatility of broths and stocks in cooking.
The clear poultry stock starts with chicken or turkey bones, which are carefully washed to remove any impurities.
The blanching technique can be used to ensure the clarity of the background, where the bones are quickly blanched and then rinsed before being used to make the background.
The addition of evenly cut vegetables not only contributes to the flavor, but also to the look of the bottom if it is served directly.
It is essential that boiling is avoided, opting for a slow simmer that allows the flavors to infuse without breaking down the proteins and causing cloudiness.
The vegetable background is a blank canvas for creativity and adapts to a variety of dishes. The technique of roasting some of the vegetables before adding them to the water can intensify the flavor.
Tomatoes, for example, can add a slight umami flavor and a rich golden color. Aromatic herbs, such as tarragon and basil, can be incorporated for more specific flavor profiles, such as Mediterranean or Asian backgrounds.
An essential point to remember is the ratio of water to vegetables, which must be balanced to avoid diluting the flavors.
The dark meat background is the quintessence of umami flavor and the soul of many classic sauces such as demi-glace.
The technique of caramelizing the natural sugars present in bones and vegetables through roasting is crucial.
After roasting, deglazing the pan with red wine or Madeira helps to dissolve the concentrated flavors at the bottom of the pan.
Including a small amount of roasted tomato paste intensifies the color and flavor, while a long period of slow cooking allows the flavors to fully develop.
The preparation of a fish fumet requires finesse and a close eye on the cooking time.
The choice of fish is crucial, with white-fleshed species such as sole, sea bass or red snapper being the most suitable.
The addition of acids, such as wine or lemon juice, should be done with caution to avoid overpowering the delicate flavor of the fish.
The technique of cooking the bones and skins briefly before adding liquids helps to maximize the flavour without running the risk of bitterness or excessive protein coagulation.
Clarifying a consommé is an art that requires precision and patience.
Clarification not only serves to create a clear broth, but also to concentrate the flavor. It is essential that the broth is cold before adding the clarification mixture and that the subsequent simmering is gentle to ensure that the clarification “cap” doesn’t break.
The meats used in the clarification should be as fresh as possible, and the proportion of egg whites is crucial for forming an effective cap.
Mastering the preparation of stocks, broths and consommés is a vital skill for any chef, as it is the basis for the deep flavors and impeccable presentation of dishes.
By practicing these techniques, you can build up a repertoire of flavor bases that are both versatile and exceptional, providing a solid starting point for creative and inspiring cooking