Ubs Virtual Cooking Class: Easy Homemade Stocks For Better Cooking

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.* Basic Vegetable Broth 1 tsp butter or oil 2 quarts rough chopped vegetables (onions, carrots, celery, leeks, root vegetables, fennel), washed, trimmed and roughly chopped into very large pieces* Pinch kosher salt 1 quart vegetable scraps (mushroom stems, garlic/onion skin, celery tops, peeled outer layers of vegetables) Small handful bay leaves and/or thyme and/or parsley sprigs 1 tsp black peppercorns 3 – 4 quarts water 1. Place a large stock over medium heat and add butter or oil. When warm, add large vegetables, a pinch of salt, and a few tablespoons of water. Cook, sweating vegetables and stirring occasionally, until slightly softened and aromatic, about 7 - 8 minutes (adjust heat to prevent browning). Add vegetable scraps, herbs, black peppercorns, and fill with cold water. Bring to a boil then reduce to a simmer, cooking until stock is reduced by half, about 30 minutes. 2. Strain through a cheesecloth-lined fine mesh strainer into a large bowl and discard solids. Let cool to room temperature (place bowl of stock over a bowl of ice water and whisk, to cool down more quickly). Place in refrigerator for up to 5 days or freezer for up to 3 months. Notes on Ingredients: · Vegetables can be roasted before to add caramelized flavor. · *Avoid using zucchini, green beans, lettuce, bitter greens, starchy vegetables like squash or corn or potatoes, or brassicas like broccoli, cabbage, and brussels sprouts · If using beets, be aware that the color of the stock will be deep red. Fun things to add: · Parmesan Rind · Ham Hock · 1 – 2 sprigs of rosemary, thyme, or oregano · Whole spices like fennel seed, coriander seeds, clove, etc · Kombu Seaweed · Tomato paste Broth vs Stock Stock- Gelatin Broth- No Gelatin (infused cooking liquid) Basic Chicken Stock 4 pounds chicken bones, raw or roasted Pinch kosher salt 5 - 6 quarts water 1 tbsp white wine vinegar 1 - 2 quarts rough chopped vegetables (onions, carrots, celery, leeks), washed, trimmed and roughly chopped into very large pieces optional Small handful bay leaves and/or thyme and/or parsley sprigs 1 tsp black peppercorns 1. Place a large stock pot over medium heat and add chicken, a small pinch of kosher salt, and fill with cold water (leave space at top if using vegetables). Bring to a boil and reduce to a gentle simmer. Skim off any foam that rises to the top. Add vinegar to draw out nutrients from the bones. 2. Add vegetables (if using), herbs, and peppercorns. Simmer gently for 6 – 8 hours. You can cook stock for less time, but it will be less rich and gelatinous. 2. Strain through a cheesecloth-lined fine mesh strainer into a large bowl and discard solids. Let cool to room temperature (place bowl of stock over a bowl of ice water and whisk, to cool down more quickly). Place in refrigerator for up to 5 days or freezer for up to 3 months. Basic Fish Stock (Fumet) 1 tsp butter or oil 2 onion and/or leek, washed, trimmed, and roughly chopped into large pieces 2 stalk celery and/or fennel, washed, trimmed, and roughly chopped into large pieces 1 clove garlic, smashed Pinch kosher salt Small handful bay leaves and/or thyme and/or parsley sprigs and/or tarragon 1 tsp whole black peppercorns 4 pounds fish bones, including heads, rinsed in cold running water. Gills removed and free of any blood (chose non-oily fish such black sea bass, fluke, flounder, snapper, tilefish) 1 cup dry white wine 3 - 4 quarts water 1. Place a large stock over medium heat and add butter or oil. When warm, add vegetables, herbs, peppercorns, a small pinch of salt, and a few tablespoons of water. Cook, sweating vegetables and stirring occasionally, until slightly softened and aromatic, about 7 - 8 minutes (adjust heat to prevent browning). 2. Add herbs, peppercorns, fish bones and wine. Cover and cook 7 – 8 minutes. Uncover, add water, and bring to a boil. Reduce heat to a very gentle simmer and cook 20 minutes, skimming any foam that rises to the top. 3. Strain through a cheesecloth-lined fine mesh strainer into a large bowl and discard solids. Let cool to room temperature (place bowl of stock over a bowl of ice water and whisk, to cool down more quickly). Place in refrigerator for up to 5 days or freezer for up to 3 months. More Info below.