Don’t buy expensive flavouring cubes, pastes and ready made stocks. Making your own is simple and so much cheaper

Bulk Stock Making in a Commercial Kitchen: A Comprehensive Guide

Introduction

In the world of professional cooking, the foundation of many dishes lies in the quality of its stock. Whether it’s a hearty soup, a rich sauce, or a delicate consommé, a well-made stock is crucial to achieving depth and complexity in flavour. For commercial kitchens, where consistency, efficiency, and cost-effectiveness are key, mastering the art of bulk stock making is essential.

Nothing compares to an in-house traditionally made stock. It authenticates genuine flavour and is very different to commercially available pastes, cubes, fonds and ready made wet stocks.

Key to stock making is having a large pot, pan or appliance such as a kettle or bratt pan to cope with the volume of ingredients. Caterquip UK supply professionally reconditioned catering appliances and have a huge range of small and large bratt pans, boiling and tilting kettles, all ideal of soups, stocks and sauce making in bulk. We also supply blast chillers to safely reduce the core temperature of hot food down rapidly. Our USP is saving clients a huge amount of money against buying new equipment. For instance, in 2022, we sold 2 x 300 litre tilting kettles to a soup and stock manufacturer. These kettles were over £21k + VAT new each. We sold them for £9.6k each + VAT saving that client an eye watering amount of money.

SERVING THE CATERING INDUSTRY FOR OVER 25 YEARS

Give us a call on 01733 286 000 if your budget needs stretching or you desire fresh tasty home-made stocks.

Why Bulk Stock Making is Important

1. Consistency in Flavour: In a busy commercial kitchen, consistency is paramount. Bulk stock making ensures that every batch of stock has the same flavour profile, which is essential for maintaining the quality of dishes served to customers.
2. Cost Efficiency: Producing stock in large quantities allows for better use of ingredients that might otherwise go to waste. Trimmings from vegetables, bones, and other ingredients can be repurposed into flavourful stocks, reducing food waste and maximizing profit margins.
3. Time-Saving: Making stock in bulk means that chefs have a ready supply on hand, reducing the time spent making small batches daily. This is particularly important in high-volume kitchens where time management is crucial.

Key Ingredients and Their Importance

1. Bones: For meat-based stocks, bones are the primary ingredient. Chicken, beef, and fish bones are most commonly used. The bones provide gelatine, which gives the stock body and a silky mouthfeel. Roasting the bones before simmering can add depth and a rich, caramelized flavour.
2. Vegetables: Mirepoix, a mixture of onions, carrots, and celery, is the classic vegetable base for most stocks. These vegetables contribute sweetness, earthiness, and complexity. The proportions can be adjusted depending on the desired flavour profile.
3. Herbs and Spices: Bay leaves, thyme, peppercorns, and parsley stems are typical additions to stocks. These aromatics add subtle flavour notes without overpowering the stock. The use of spices should be balanced to avoid dominating the final product.

Equipment Needed

1. Large Stock Pots: Commercial kitchens need large, durable stock pots that can hold the substantial quantities required for bulk stock making. Pots with a capacity of 20-50 liters are common in commercial settings.
2. Burners or Stock Kettles: Powerful burners are necessary to bring large quantities of liquid to a simmer quickly. Alternatively, commercial stock kettles, which are large, often tiltable, and have built-in heating elements, can be used for efficiency.
3. Strainers and Cheesecloth: Once the stock is cooked, it needs to be strained to remove solids. Fine mesh strainers and cheesecloth are used to ensure a clear stock.
4. Storage Containers: Proper storage is crucial. Commercial kitchens typically use food-grade plastic containers or stainless steel containers for storing stock. These should be clearly labelled with the date of production.

The Stock-Making Process

1. Preparation: Begin by preparing your bones, vegetables, and herbs. For meat stocks, the bones can be roasted at high heat to develop a deeper flavour. Vegetables should be cleaned, peeled if necessary, and chopped into uniform sizes.
2. Simmering: Place the bones and vegetables in the stock pot and cover with cold water. Bring the water to a boil, then immediately reduce to a simmer. The stock should never be boiled vigorously, as this can cause impurities to mix into the liquid, resulting in a cloudy stock.
3. Skimming: As the stock simmers, impurities and fat will rise to the surface. These should be skimmed off regularly using a ladle or skimmer to ensure a clear final product.
4. Cooking Time: The cooking time varies depending on the type of stock. Chicken stock typically simmers for 4-6 hours, beef stock for 8-12 hours, and fish stock for 30-45 minutes. Longer cooking times allow for the full extraction of Flavours and nutrients from the bones and vegetables.
5. Straining and Cooling: Once the stock has simmered to perfection, it should be strained immediately to remove solids. The stock should then be cooled quickly to prevent bacterial growth. This can be done using an ice bath or placing the stock in shallow pans in a blast chiller.
6. Storing: Store the cooled stock in appropriate containers. Stocks can be refrigerated for up to 5 days or frozen for up to 3 months. It’s essential to label each container with the date of production and type of stock.

Maximizing Efficiency in a Commercial Kitchen

1. Batch Cooking: Plan stock-making during downtime in the kitchen, such as early mornings or late evenings. Batch cooking allows for efficient use of equipment and kitchen space.
2. Use of Leftovers: Incorporate trimmings and leftovers from other kitchen prep work into the stock-making process. This practice reduces waste and enhances the stock’s flavour with a diverse range of ingredients.
3. Regular Maintenance of Equipment: Ensure that stock pots, burners, and refrigeration units are regularly maintained to prevent any disruptions in the stock-making process. Consistent equipment performance is critical to maintaining the quality of the stock.
4. Staff Training: Train kitchen staff on the importance of proper stock-making techniques. Consistency in preparation, cooking times, and storage practices ensures that the stock produced meets the restaurant’s standards every time.

Conclusion

Bulk stock making in a commercial kitchen is an art that combines efficiency, cost management, and culinary expertise. By mastering this process, a kitchen can elevate the flavour profile of its dishes, reduce waste, and streamline its operations. Whether you’re running a small bistro or a large-scale restaurant, investing time and effort into making high-quality stock is a decision that pays dividends in the long run.

Call Caterquip UK on 01733 286 00 or email [email protected], our very own capital appliance expert.