How can you incorporate wine or alcohol in stock making, and what does it contribute to the final flavor (common in French stocks to use wine or tomato for acidity)?

Question

Learn how to incorporate wine into your stock. Discover what this classic French technique contributes to the final acidity and depth of flavor.

Answer 1

Wine or alcohol can be incorporated into stock making by deglazing the pan after browning the bones and vegetables, adding depth and complexity to the final flavor. The alcohol evaporates during simmering, leaving behind concentrated flavors and acidity.

Detailed Explanation:

Incorporating wine or alcohol into stock making is a common technique, particularly in French cuisine, to enhance the flavor profile. Here's a step-by-step guide:

1. Prepare the Base: Begin by roasting your bones (beef, chicken, or fish) and vegetables (mirepoix: onions, carrots, celery) to develop a rich, caramelized flavor. This is crucial for a flavorful stock.

2. Deglaze the Pan: After roasting, transfer the bones and vegetables to a stockpot. Place the roasting pan on the stovetop over medium heat. Pour in your chosen wine or alcohol (red wine for beef, white wine for chicken or fish is common). Use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom of the pan. These bits are packed with flavor.

3. Reduce the Alcohol: Allow the wine or alcohol to simmer and reduce slightly, concentrating its flavors. This usually takes a few minutes. The alcohol will evaporate, leaving behind the desirable flavor compounds.

4. Add to Stockpot: Pour the deglazed liquid into the stockpot with the bones and vegetables.

5. Add Water and Simmer: Cover the bones and vegetables with cold water. Bring to a simmer, then reduce the heat to low and simmer gently for several hours (beef: 6-8 hours, chicken: 3-4 hours, fish: 1-2 hours). Skim off any impurities that rise to the surface.

6. Strain and Cool: Strain the stock through a fine-mesh sieve lined with cheesecloth. Discard the solids. Cool the stock quickly in an ice bath before refrigerating or freezing.

The wine contributes acidity, which helps to break down collagen in the bones, resulting in a richer, more gelatinous stock. It also adds layers of flavor complexity that water alone cannot provide. The specific flavor will depend on the type of wine used, ranging from fruity and bright with white wine to rich and savory with red wine.

Pro Tip:

Don't use expensive wine for stock. A decent, dry table wine is perfectly acceptable. The long simmering process will mellow out any subtle nuances, so save the good stuff for drinking!