Stock

Stock or water boiled bones.

The water boiled bones are used in a simple way is to use meat scraps, bones and vegetables.
Simmer in a pot of boiling water and simmer until the meat is extracted nutrients from the water.
Then cooled and filtered to remove the spoon off fat.
A stock that will form the basis for making soups and sauces, and many
What is required is pay attention. The ingredients that are used to make a stock.

Should know that the stock will be made.
For example, a white stock (White Stock) Cream soups, soups made so clear.
Not all the bones of sheep to water stock. It smells delicious.
Taste and stock up on water concentration.
Bone volume fraction of water used to boil the meat and spices and simmer time.

Important in the water stock. The bone fragments, chips and fresh vegetables are washed thoroughly. Share it with water.
Use cold water and simmer at low heat for a long time should be kept in a container with a lid and store in refrigerator.
If the hot water in the stock would soon sour.
If the water is cloudy or clear stock with egg whites and put into use. For the moment the filter.
Stock water is clearer than ever.

Water stock, also known as animal bones that were used and how to do.
Such as water, chicken stock made from chicken bones. Water, beef stock made from beef bones.
If the bones to roast pork until golden all over, then bring to boil the water to the brown stock.
Thus, a stock is divided into five types.

1. A brown stock (Brown Stock).

The bones are boiled brown. From the bone before a simmer and add the vegetables.
Such as carrots, onions and spices, pepper is the seed, garlic and salt.

2. A white stock (White Stock).

Remove bones from raw to cooked.
Such as pork, beef shin bones in the spine or the ribs.
Simmered with spices and vegetables, like the brown stock.
The bones are the bones of large animals.

3. A stock of fish (Fish Stock).

The water boiled fish bones. Of the fins or tail may be cut out for us. Middle and back of the fish bones.
When the two pieces of meat, fish, mineral, which is attached to my fish. The use of fish heads.
I used to use fish or fish-eyed fish species, which has a flat Lignhma.
Cooked with onion, celery seed and pepper.
Water used for fish stock, fish sauce topping.

4. Water, chicken stock or wild birds (Chicken Stock or Game Bird).

The ribs, chicken. Turkey or wild birds. Including it in the oven.
Boil the water. It takes about 2-3 hours of taking the legs or wings.

Five. Water, vegetable stock (Vegetable Stock) or boiled vegetables.

The water is boiled vegetables, extracted from the sweetness of the vegetables.
Or vegetables used must not be bitter, he often used the celery stalks, carrots, onions, garlic.
Cabbage, cauliflower and pasta in the stem (Parsnip).
Which is like a white radish. This type of vegetables or cooked vegetables to the water.
Season with salt and pepper.
All kinds of stock water must be filtered before being used.



Water stock Brown (Brown Stock).

Garnish.
1 kg pork spine or cow
3 tablespoons butter.
Leek, sliced ​​thick 1/2 cm 2 above.
Onion, sliced ​​crosswise 1 large head.
4 stalks celery, chopped 4 inches.
1 carrot, cut across the head.
1 teaspoon salt.
Spice bag and bay leaf, pepper, celery seed time in muslin bags tied tightly.

How do
1. Boiled bones in hot water for about 10 minutes into the baking pan with butter.
Bake at 425 F 30 minutes until golden brown all over me to make.

2. The bones to roast the vegetables, the garlic, onion, celery, carrots and set aside.

3. The bone pot roast until golden, then add onion, carrot cells Gallery.
Bag of seeds, spices, pepper, add water to flood the bones and vegetables. (About 12 cups of water).
Add salt, cover pot, simmer slowly for 4 hours.
I spoon the froth or fat Laihnga out. If the pool water to the original level.

Four. Stock through a strainer of some whites to leave it for 2-3 minutes, spoon off fat.
The fatty tissue on the surface.
If not used, it does not need ironing out. The stock water in the refrigerator.


A white stock (White Stock).

Garnish.
1 kg beef shin bone
Sliced ​​carrots, sliced ​​2 tbsp.
Onion, chopped 2 Tbsp.
Chopped garlic 1 inch long from a tree.
Celery, cut into 1-inch length of a tree.
1 clove flowers.
Salt 1/2 tsp.

Bag of spices.
Times 2 tsp.
Bay leaf, 3 leaves.
The parsley 1.
Muslin bag tied tightly.

How do
1. Washed the bones clean. Drain, then smashed with a heavy knife to the bone.
12 cup pot of salted water on slowly.
Two. Enough boiling water to the spices. And other ingredients. Simmer for another 2 hours.
3. For a filter with a white cloth. When the oil out of the spoon. Store in refrigerator.

The Web basil.


Water and chicken stock.

Garnish.
Bone chicken, 1 +1 / 2 kg.
10 cups water.
Radish head 2.
Signup for a 3-cha.
From the garlic 3.
2 tablespoons salt.
Bay leaf, 5 leaves.

How do
1. Chopped chicken into pieces about 3-4 inches of frozen chicken into the pot for about 30 minutes.
2. Peel radishes, cut in half is put into the pot.
3. Wash the celery and garlic. Cut the roots off a bunch of them put into the pot.
4. Add bay leaf, salt, raise heat to heat only the water in the pot bubbling.
5. Heat for about 1 to 1 +1 / 2 hour and then filtered by some whites. To make a soup or broth.


White sauce.



Guide to the white sauce.
Almost white sauce as a flavoring in cooking pasta.
Therefore, learning in a white sauce and allow us to understand the business.
Food properly. We will start from the "Free City" (Roux) before.

Free House (Roux) is a mixture of flour and butter or oil.
Melt the butter in a saucepan. Then put the dough down.
I always like a viscous liquid to the flour and stir in oil.
It is easy to understand fuel powder.
True, there are three types of white (White Roux) are pale golden (Blond Roux).
And the Brown (Brown Roux) each time it used to do.
The ingredients are the same in all respects.

1 cup butter.
All purpose flour 1 1/2 cup.
Beat the eggs with a wire.
Pan, a leaf.

First, put the fat in a saucepan set over low heat. The butter is melted and hot. Sprinkle the flour mixture, then continue.
Flour and oil until combined and smooth. If you take 4-5 minutes.
The people are kind of white powder for 6-10 minutes if you are pale golden.
Which is the basis for a mother sauce is Veloute 'Sauce.
If a person over 10 minutes, until brown (Brown Roux) mother used to make sauce.
The Espagnole Sauce, Demi-glace sauce.


It's good to know that the good fats. All purpose flour and the flour used.
Should I use a thick iron pan to prevent flour burns quickly when heated.
The hole in the heater for ease of use. Or stored in a refrigerator at a temperature sufficient.
And must be heated before use. We use the hole in the cooked soup gravy.
The sauce is a condiment and food service use.
When students do not understand, it's free. We can use as a basis for making the white sauce.

Make white sauce mixture.
2 tablespoons all purpose flour.
250 grams of milk.
2 tablespoons salted butter.
Onion, cut into 50 gm resolution.
Powder 1 teaspoon poultry seasoning.
Cayenne pepper 1/2 tsp.
Salt 1/4 tsp.

How to make a white sauce.
1. Salted butter in a saucepan. Fry onion until fragrant.

2. Fill up with all purpose flour. Gradually add the milk and mix well.
Until the mixture boils and thickens. Season with spices.
Were mixed together to lift up. Set aside to cool completely.