Dark stock proportions
When making croquettes, I always end up with more meat than I can use. That is to say that I'm aiming at about 20% meat in a flavor-full concentrated velouté.
The problem I'm having is that I use about 400gr meat for 1 liter of water, and that's 40% meat to begin with... (OK, after cooking the meat loses 50% weight, but I have no idea how much water evaporates).
I'm afraid to use less meat, but maybe I could add more bones?
What proportions are appropriate for a nice dark stock (or an ordinary one)?
Best Answer
According to the Culinary Institute of America their basic formula for all Meat or Poutlry based stock would be:
8 lb/3.63 kg bones and trimmings
5 -6 qt/4.80 - 5.76 L water
1 lb/ 454 g Standard or White Mirepoix
You would not need any actual cut of meat for a stock according to them. Those would be reserved for making a broth. Their basic formula for broth doesn't specify a ratio between meat and bones just 10 lb. of meat or poultry including bones to 5 qt water. If you are converting a stock into a broth they give the formula of 3 lbs meat to 5 qt stock. Based on that a good starting point might be 7 lb bones and 3 lb meat to 5 qt water.
Just an FYI they make all their mother sauces using stocks, broth seem to be reserved for soups and other applications.
Pictures about "Dark stock proportions"
How do you make a dark stock?
DirectionsWhat ingredient is added to make the stock darker?
White Stock vs. For brown stock, the bones are roasted before simmering, and some sort of tomato product is usually added. The roasting and tomato product give the brown stock its darker color.What is the ratio of soup to stock?
A 3:1 ratio by volume of bones to mirepoix is a good starting point when making stock. More mirepoix may compete with the protein, whether chicken or beef. Many chefs prefer a higher ratio of up to 5:1 (bones:mirepoix), so that the chicken and beef flavors are more pronounced.What is the ratio of ingredients in stock?
Basics: The basic ratio I use for making stock is 4:1 1/2:1/2:1/2. That's 4 pounds of bones and meat, 1 1/2 pounds of onions, and 1/2 pounds each of carrots and celery. This ratio works for beef, chicken, turkey, ham/pork, veal, whatever the meat is and makes about 2 quarts of stock.Dynamics of Black Scholes’ Stock Price under the Risk Neutral and Stock Measure (Numeraire)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Aleksandar Pasaric, Kelly L, Aleksandar Pasaric, Juan Garcia