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WhatisaStock?什么是底汤?•AFlavorfulLiquidcontainingSolubleNutrients一个营养丰富的液状体•TheFoundationofSoups,Sauces,andGravies是各类汤汁的基础Mirepoix杂菜•ItisaFrenchnameforcombinationofOnion,CarrotandCelery来源于法国-是洋葱，胡萝卜和芹菜的统称BouquetGarni汤底菜•Asmallbunchofherbstiedtogetherinasmallbundleforflavoringadishasitcooksandremovedbeforeserving.将一些蔬菜和香草捆绑成捆，放入汤中增加味道，并在烹饪完成后取出。SachetD’epices--spicybag香料袋•Containingredientsaspeppercorns,otherspicesorherbstiedupincheeseclothbag.将一些香料捆扎在纱布包里WhiteandBrownStocks白汤和棕汤WhiteStocksare:白汤•Madebycombiningalloftheingredientswithacoolliquidandcookthoughsimmeringheat各类原料在冷水中煮炖完成BrownStocksindicate:棕汤•RoastingorSauteingthebonesandmirepoixinenoughfattoproducearichmahoganycolorbeforesimmering骨头和蔬菜炒上色后煮炖完成BasicStocks基础底汤•VegetableStock蔬菜汤•Chicken/PorkStock鸡/猪汤•BeeforVealStock牛或小牛汤•FishStock鱼汤HowtoidentifyFreshBonesforMeatStocks如何鉴别用于肉底汤的骨头的好坏•ColorisPink(Meat)粉红颜色•NoOdor无异味•BonemarrowisCreamyincolor骨髓奶白色•BoneisNotBrittle骨质坚硬HowtoidentifyFreshBonesforFishStocks如何鉴别用于鱼底汤的骨头的好坏•NoOdor无异味•FleshIntactandFirm肉质完整和坚固•NaturalColor自然颜色•Scalesremoved鱼鳞被去除•NoBloodorGutsremains无血和内脏遗留HowtoidentifyFreshVegetablesandTrimmingforVegetableStocks如何鉴别用于菜底汤的蔬菜的好坏•WashandTrim清洗并修整•Allrootscleanswell根茎干净•AvoidSeedsandpeels没有籽和皮•StemsaremuchprefertoLeaves叶茎最佳•Whitepartforwhitestocksandviceversa浅色部分用于白汤VegetableStocks蔬菜底汤•Bayleaf香叶•Whitepeppercorn白胡椒粒•TrimmingsorMirepoix蔬菜的下脚料•Boilandsimmerforaround60mins开锅后煮60分钟ChickenStock鸡底汤•BouquetGarni蔬菜束•Freshorfrozenbone鲜骨和冻骨•Skim撇去杂质•Re-boil二次开锅•Simmerforaround90mins文火炖90分钟BeefStock牛底汤•MeatBouquetGarni肉用蔬菜束•Freshorfrozenbone鲜骨和冻骨•Skim撇去杂质•Re-boil二次开锅•Simmerforaround90mins文火炖90分钟FishStock鱼汤•WhiteBouquetGarni浅色蔬菜•FreshandFrozenBone鲜骨和冻骨•Skim撇去杂质•Re-boil二次开锅•Simmerforunder35mins文火炖35分钟以下BrownStock棕色牛底汤•Brownedbeeforvealmeatbones“棕色”牛骨或小牛骨•BrownedMirepoix“棕色”肉用蔬菜•Brownedtomatopaste“棕色”番茄酱•Skim撇去杂质•Re-boil二次开锅•Simmerforaround90mins文火炖90分钟Fumets浓缩•Oftenusedforaflavorfulfishstock通常用于味道浓郁的鱼汤•SometimesknownasEssences同精华的意思相近•SweatingorSmotheringtheMainIngredientsbeforeSimmering一些主料在炖煮前流出的液体•OftenDryWhiteWineareadded通常加白酒ScrapeandLeftovers边脚下料•Astockpotisnotagarbagedisposal汤锅不是垃圾桶•Carethatwhatgointoit留意放入的东西•Finalproductisonlyasgoodastheingredients应该原汤原味•Mustbehelpful,nottodestroy能提高味道而不是毁坏SeasoningandSpices调味和香料•CarefultoaddSalt小心放盐•LightwithHerbsandSpices淡淡的香料味CharacteristicofaWell-PreparedStock好的底汤的特点•NotCloudy不浑浊•StrongAroma浓郁的香味•DoesnotTasteOily不油腻StockUsage底汤的用途1.VegetablesStock蔬菜汤2.ChickenStock鸡汤3.BeefStock牛肉汤4.FishStock鱼汤Storage储存•Strain过滤•Re-boil二次开锅•Skimofffat撇去浮油•Cooloff冷却•Store储存