Posted by pranee on October 27, 1998 at 09:24:48:
In Reply to: Stocks... posted by J.Harriman C.C.C. on March 01, 1998 at 07:13:48:
: Here are some tricks that will make you stocks second to none! 1. when making a brown veal fond,cover the bones and mirepoix with ice, then add your water(enought to cover by 4")Skim the fat which has risen and bring to a boil,then reduce to a simmer,simmer eight hours...adding water as necessary...skim constantly.The reason for using ice?Geletine and albumin dissolve in higher consentrations when your water is close to 32 degrees. 2.The longer a stock needs to be cooked,the larger your mirepoix must be...using brown stock as an example.Throwing veg peelings into a stock that takes 8 hours to cook will cause the stock to be cloudy because they break down into small particals which go into solution thus clouding your stock 3.An onion brulee should always be used to give brown stocks their rich color To make simply cut your unpeeled onions in half and blacken the cut side in a saute pan or on the flat top 4. When caramelizing your mirepoix,make sure you do not burn your carrots...the flavor of burnt carrots will ruin the palatability of your stock....Have fun with these tips!
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