A- STOK PUTIH
1) Stok Ayam
i- 750gm Tulang Ayam
ii- 125gm Mirepoix
iii- 1-2liter Air
iv- 1sachet d'epices
2) Stok Ikan
i- 750gm Tulang Ikan
ii- 125gm Mirepoix
iii- 1-2 liter Air
iv- 1sachet d'epices
B- STOK PERANG
i- 1kg Tulang Lembu
ii- 150gm Mirepoix
iii- 100gm Tomato Paste
iv- 2-3 liter Air
v- 1sachet d'epices
Cara-caranya :-
1. Bakar tulang hingga perang.
2. Keluarkan dari ketuhar.
3. Sapukan dengan tomato paste & letakkan mirepoix.
4. Bakar sekali lagi.
5. Masukkan dalam periuk & renehkan.
C- SOS PUTIH
1) Veloute
i- 1 liter White Stock
ii- 115gm White roux
2) Bechamel
i- 200ml Milk
ii- 100gm White roux
iii- 20gm Chopped Onion
iv- 1 Onion Pique
v- to taste Salt & Pepper
vi- 30gm Butter
Cara-caranya :-
1. Saute bawang dengan butter.
2. Masukkan susu & onion pique & biar susu mereneh.
3. Masukkan roux & kacau dengan whisk.
4. Reneh selama 30 minit.
5. Perasakan dengan salt & pepper.
B- SOS PERANG
i- 240gm Mirepoix
ii- 60ml Oil
iii- 60gm Tomato Paste
iv- 60ml Brown Stock
v- 170gm Pale Roux
Cara-caranya :-
1. Saute mirepoix hingga perang.
2. Masukkan tomato paste.
3. Masukkan brown roux & brown stock.
4. Renehkan.
5. Tapis menggunakan kain muslin.
#BASIC STOCK AND THICKENING AGENT#
* Introduction of Stock (Fond)
Stock are referred to as the "Foundation of all culinary preparation". They are used as the bases for numerous soups, sauces, and for cooking in general. Care in preparation must be given the highest priority.
*Explanation of stock
A stock is the culinary process of extracting-favors from various food items using liquid as a base. This process produces a basic stock. In french "Fond" means bottom, ground, basis. As the stock continues to simmer, concentration takes place. The longer the stock simmer, the stronger the concentration and more flavorful.
*Composition of a stock
A stock is composed of 4 elements
##Nourishing Element
a- Various bones (beef, veal, chicken, lamb)
b- Meat trimmings from butchering.
