Cooking with Night! Lesson 1

Howdy everyone! Here i will be going over the basics of cooking that i learn at the Culinary Institute of America! here are some basic stocks:

Brown or White Stock ratio for 1 Gallon

8 Pounds meaty Bones
1 Gallon Water
1 pound mirepoix
1 Standard Sachet D'epices (Will explain this and mirepoix at end ^^)

Clear Soup:
8# Bones
1 # Mirepoix
1 Sachet
Water and this depends on the types of bones used

Onion Soup:
5# Sliced Onions
1 Gallon Stock (Usually Brown Veal Stock or Chicken)


Consomme:
Yield: 1 Gallon
3# Lean ground meat
6 quarts stock
10 egg whites
1 # mirepoix
10 Ounces Tomatoes that are peeled, seeded and diced
Salt as needed for seasoning

Step 1: Grind up meat if not already done so
Step 2: Mix meat, mirepoix, tomatoes and egg whites together BY HAND
Step 3: Let combo cool in fridge for at least 30 minutes, over night is best
Step 4: Add stock to combo and bring to a simmer, do not let boil
Step 5: Stir and let the raft form, once it has do not stir any longer
Step 6: Season as needed as once your done straining you cannot add anymore seasonings
Step 7: After the raft is completely formed, let simmer for 5-10 minutes then strain through a coffee filter
Step 8: Put soup in soup cup, and add garnish which is usually julienne vegetables
Step 9: Serve or eat!
Tips: Do not let boil, and when raft forms create a small hole on the side
Definitions:
Raft: What forms when all of the fats and meat rises to the top of the pot and creates a semi solid barrier.
Mirepoix: Diced vegetables 2 Part onion 1 part celery 1 part carrots
Sachet: Cheese cloth with cracked black pepper, thyme, parsley, basil leaf, and garlic
Well i hope you enjoyed lesson one! I am currently a student at the Culinary Institute of America, so all of these are legit!