KONTINENTAL DASAR “STOCK” SIFA YUSUF BOGA

Presentasi berjudul: "KONTINENTAL DASAR “STOCK” SIFA YUSUF BOGA"— Transcript presentasi:

1 KONTINENTAL DASAR “STOCK” SIFA YUSUF BOGA 2011 11-580-0027

2 STOCK (KALDU) STOCK (KALDU) CAIRAN YANG BERASAL DARI PEREBUSAN TULANG ATAU DAGING, UNGGAS, IKAN, SAYURAN, DAN BAHAN- BAHAN PEMBERI AROMA DAN RASA DEFINISI FUNGSI 1.BAHAN DASAR SUP DAN SAUS 2.PENYEDAP PADA MASAKAN TERTENTU 3.MERANGSANG ALAT PENCERNAAN 4.NUTRISI UNTUK ORANG SAKIT 1.BAHAN DASAR SUP DAN SAUS 2.PENYEDAP PADA MASAKAN TERTENTU 3.MERANGSANG ALAT PENCERNAAN 4.NUTRISI UNTUK ORANG SAKIT

3 BASIC INGREDIENTS TO MAKE STOCK BONE MEAT FROM CHICKEN OR COW OR MAYBE SHEEP BITTER INGREDIENTS FOR GIVE FLAVOR BUT NOT DOMINANT FOR STOCK SALT & SPICES EXTRACT THE FLAVOR WHEN STOCK USE MIREPOIX FROM CHOP ONION, CARROT, AND CELERY

4 STOCK WHITE STOCKBROWN STOCK

5 “STOCK POT” “ROASTING PAN”“CHOPPING BOARD” “KNIFE FOR CUTTING BONE” “KNIFE FOR CUTTING THE VEGETABLE” “CONICAL STRAINER”“TAMMY CLOTH” “PERFORATED SPOON”

6 900 GRAMS 45O GRAMS CHOP CARROT 1 STICK CELERY ½ ONION CHOPPED

7 Rinse the boes into cold water. Onced rinsed, place the bones into stock pot Onced the water was boiled, reduced heat immedeatelly, so that barely simmering. add the flavoring components The longer a stock cooks, the larger the mirepoix is cut.

8 added to stock in one of 2 ways To make a sachet, place dried ingredients on a square of cheesecloth. Wrap up the cheesecloth to make a bag (or sachet), and tie with a string. When the stock has cooked long enough to extract all the gelatin from the bones and flavor from the vegetables, herbs and bones, ladle (or pour very carefully) the stock through a chinois (fine mesh conical strainer).

9 Once strained, professionals always chill stock in an ice water bath. This is the fastest way to cool a stock. Once cold, store for up to several days, covered, in the refrigerator. Stock also freezes very well.

10 How to make brown stock Cut the bones 3- 4 inches. Put on the roasting pan Roast the bones in a hot (400°) oven for about half an hour. They should be moderately browned by this point

11 Continue Roasting Bones with Mirepoix Add Mirepoix to Roasting Pan

12 Cover Bones with Cold Water You can deglaze the roasting pan by pouring a bit of water into it and scraping up all the little roasty bits (called fond)deglazefond

13 Simmer 4-6 Hours, Skimming Impurities From the Surface. So if the liquid is evaporating too quickly, you can partially cover the pot, and add more water if necessary add the mirepoix from the roasting pan, along with the deglazing liquid. Now is also the time to add a sachet d'epices (pronounced "sah-SHAY DAY-peez", or you could just call it a sachet), which is a small cheesecloth sack of dried and fresh herbs and spices. sachet d'epices

14 Strain the finished beef stock through a cheesecloth-lined mesh strainer. A good way to do this is to fill a sink with ice water and lower the entire pot of hot stock into the ice bath Stock Will Be a Rich, Dark Brown

15 PENYIMPANAN STOCK  Stock dapat disimpan hingga 1 minggu dalam kulkas atau kamar pendingin pada temperatur 1 °C-4 °C  Stock dapat disimpan hingga 3 bulan dalam freezer.  Stock harus benar-benar dingin sebelum disimpan dalam lemari pendingin, kamar pendingin atau freezer.  Untuk mempercepat proses pendinginan stock boleh ditempatkan dalam air es. Stock kemudian diaduk untuk mengurangi panas secara merata.  Gunakan stockpot atau tutup untuk mencegah benda-benda asing (kotoran) ke dalam stock.  Berikan label dan tanggal pada semua stock yang disimpan.