MMMMM----- Recipe
Title: Master Recipe for Fish Stock
Categories: Soups
Yield: 2 1/2 quarts
3 lb Fish trimmings; rinsed
-cut in 3" pieces
1 md Onion; diced small
2 md Carrots; diced small
1 lg Celery stalk; diced small
8 Parsley stems; chopped
1 c Dry white wine
1/4 Lemon
10 Black peppercorns
2 Bay leaves
1 Dried chili pepper
Note: Fish heads, tails, and bones are all possibilities for trimming
and can be used for the stock. An equal amount of shrimp and lobster
or crab carcasses can be substituted for the fish bones.
Put all ingredients in a 6-to-8-quart pot. Cover with 2 3/4 quarts cold
water. Bring to a boil over medium heat; simmer slowly for about 1 hour,
periodically skimming away scum that rises to the surface. Strain stock
through double thickness of cheesecloth, pressing out as much liquid as
possible with the back of a spoon. Use to make fish soups, stews, etc. The
stock can be cooled and refrigerated for up to 3 days or frozen for up to
3 months.
Cook's Illustrated Nov/Dec 94
From the recipe collection of Fred Towner
MMMMM
Beef Essence Or Extract
-----------------------
"To cook a heap of bones, beef and vegetables in a big pot for many hours
and have to show for it a small jar or two of meat essence is truly making
a molehill out of a mountain--but such a molehill! Possessing a batch of
this essence--glace de viande, is like having 8 quarts of strong beef stock
miraculously confined in a small container. Use it any time you like and
keep it as long as you care to--it is virtually immortal if frozen and
keeps several weeks refrigerated.
Add a Tbsp. of the essence to a cup of boiling water and you have better
and beefier broth than any you can buy canned, cubed, or powdered. A
little of this concentrate, stirred into any meat flavored preparation,
adds both body and savor. Glace de viande can rescue a pallid soup, a
vapid sauce, or a lackluster gravy, or it can be a sauce base on its own.
The extract is unsalted, for greater versatility when added to sauces and
such so add 1/4 tsp. of salt to the cup if your drinking the broth.
Makes 2 cups (reconstituted, about 8 quarts, or 1 cup of broth per Tbsp. of
essence.
6 pounds (or more) beef and veal bones, sawed into pieces by the butcher
(try to have the pieces cut no more than 2 to 3 inches long or wide.) 3-1/2
to 4 pounds boneless shin of beef, cut into 1 inch cubes 2 large, unpeeled
onions, one sliced, the other left whole 2 large carrots, scrubbed and cut
up coarsely Water as needed 2 ribs of celery, with leaves, cut up 1/2 tsp.
dried thyme, crumbled 1 medium bay leaf 1 whole clove 2 ripe tomatoes,
coarsely chunked 1 unpeeled clove garlic, left whole 2 or 3 sprigs parsley
Preheat the oven to 450 degrees. In one or two large, shallow roasting
pans spread all the bones and half of the shin beef, reserving the other
half in the refrigerator. Add the sliced onion and the cut up carrots.
Put the pan or pans into the oven and brown the ingredients for 40 to 50
minutes, stirring and turning them from time to time; you want a good
brown color.
Pour off any fat and put the bones, meat, and vegetables into a very large
stock pot. Pour 2 or 3 cups of water into the roasting pan(s), then set
over direct heat and stir and scrape to dissolve all the brown bits. Pour
the deglazing liquid into the stock pot. Add enough water to cover
everything by about 2 inches. Add the celery, thyme, bay leaf, the second
onion (stuck with a single clove, tomatoes, garlic, and parsley.
Bring the liquid to a boil, then adjust the heat so that the pot,
partially covered, maintain a gentle simmer, with only an occasional
bubble. Skim off any foam at the beginning and cook everything for 7 or 8
hours, skimming occasionally (this is to achieve clarity in the finished
essence). The simmering can be interrupted for several hours, or
overnight; let the pot sit, uncovered, for up to 8 hours at room
temperature, then resume cooking when convenient. (Refrigerate for longer
times or if the weather is warm.)
After you judge all possible flavor has been extracted from the solids in
the pot, strain them all out, pressing on them with a spoon to extract all
the juices. Skim all fat from the strained broth, which by now will
amount to about 4 or 5 quarts. Strain the broth through a
cheesecloth-lined strainer into the washed out pot (or into a smaller one)
and add the remaining beef, which you have meanwhile chopped or ground to
the fineness of hamburger.
Resume simmering, skimming off fat and scum about every half hour. After
cooking the stock with the beef for 1-1/2 hours, strain out the meat,
pressing it to extract all possible flavor. Strain the broth through the
cheesecloth again a begin the final reduction. Resume simmering the
stock, cooking the ever-strengthening essence gently as long as necessary
for it to become a syrupy substance that will coat a cool metal spoon;
this may take up to 2 hours. (For the clearest essence, skim frequently.
However, the flavor of the finished product will be fine if you aren't too
fussy about the skimming; just be sure to skim off any fat that appears.
The essence is finished when it passes the metal-spoon test. Strain it
through a fine meshed metal strainer into small jars or pots and let it
cool, uncovered. Cover it closely and store in the refrigerator, or
freeze it. If frozen, scoop out with a hot spoon as needed.
Note: The exact yield will depend on how much collagen was contained in
the bones and meat--the more collagen, the sooner the jellying stage is
reached. The cooled essence will be firm, almost rubbery, and highly
concentrated in flavor. If any surface mold should eventually develop,
remove it--it's harmless.
From: Better Than Store Bought
Shared By: Pat Stockett
From the recipe collection of Fred Towner
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Beef Stock - Master Chefs
Categories: Basics, Stock, Masterchefs, New york
Yield: 2 quarts
2 tb Oil, vegetable
6 lb Bones, beef, meaty
2 md Onions, trimmed, quartered
-don't peel
2 lg Carrots, peeled, trimmed
-coarsely chopped
2 Celery, stalks, trimmed,
-coarsely chopped
1 Leek, trimmed, halved
-lengthwise, coarsely
-chopped, (white and
-green parts)
4 Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
-cored, coarsely chopped
1/2 ts Thyme, dried, or
3 Thyme, sprigs
2 Bay leaf
2 Cloves
3/4 ts Salt, coarse
8 Peppercorns
Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat
briefly in the oven. Add the bones to the oil in the pan, toss to
coat and roast for 35 minutes. Add the onions, carrots, celery, leek,
garlic, and parsley, tossing them all to coat with fat. Roast 30
minutes longer. Remove the pan from the oven and transfer the bones
and vegetables to a clean stockpot. Drain off as much of the fat as
possible. Place the roasting pan over medium-high heat (use 2 burners
if necessary), and add 2 cups of cold water and boil briefly. Scrape
up all of the browned bits into the water. Transfer the liquid to the
stock pot and add enough cold water to cover. Bring slowly to a boil,
skimming off all of the froth that forms. Lower the heat and add
tomatoes, thyme, bay leaves, cloves, and salt. Simmer uncovered for 6
to 8 hours adding water as necessary just to cover the ingredients.
Skim whenever necessary. Add peppercorns for the last 15 minutes of the
simmering.
Strain the "soup" into a large bowl through a colander lined with a
double layer of dampened cheesecloth. Gently press the solids to
extract all of the liquid, and discard the solids. Pour the stock into
containers for storage and label and date them. The stock will "keep"
for up to 3 days in a refrigerator, and up to 6 months in a freezer.
Source: New York's Master Chefs, Bon Appetit Magazine,
Written by Richard Sax, Photographs by Nancy McFarland
The Knapp Press, Los Angeles, 1985
From the recipe collection of Fred Towner
MMMMM
Basic Beef Stock No. 213
----------------
4 lbs beef, meaty, raw, or
4 lbs veal bones
2 large onions, chopped
3 carrots, coarsely chopped
3 ribs celery with leaves, chopped
2 cloves garlic
5 parsley sprigs
1 bay leaf
4 whole cloves
10 peppercorns
salt to taste
3 1/2 quarts cold water, divided
Roast the bones in a large pan in a hot oven (about 450 degrees) for 30
minutes, turning them once. Meanwhile, in a large, heavy stock pot, combine
the onions, carrots, celery, garlic, parsley, bay leaf, cloves,
peppercorns, salt and first measure of water. Bring to a boil. Reduce the
heat. Add the roasted bones. Pour off the fat from the roasting pan. Add
the second measure of water to the pan, scraping the bottom and sides with
a wooden spoon. Pour this liquid into the stock pot. Return it to a boil.
Reduce the heat. Let simmer, partially covered, for 3 hours. Skim off froth
as needed. Continue simmering, partially covered, for another 2 hours. Pour
the broth through a fine strainer or sieve. Use immediately or refrigerate.
Yields 8 Cups
Posted by Joel Ehrlich to rec.food.recipes
Adapted by DW.
Beef Stock No. 418
----------
4 lbs shin bones
3 qts water
1 cup onions, sliced
1 cup carrots, sliced
1 cup celery, sliced
1 bay leaf
1/2 tsp thyme, dried
4 whole peppercorns, black
2 sprigs parsley, fresh
Put the bones in a large kettle. Cover with cold water. Bring to a boil for
2 minutes. Drain. Return the bones to the kettle. Add the measured amount
of water, the onions, carrots, celery, bay leaf, thyme, peppercorns, and
parsley. Bring to a boil and simmer for 4 hours, skimming the fat and foam
from the surface. Strain the stock. Discard the solids. Leftover stock can
be frozen. Yields 10 Servings
Posted by Joel Ehrlich to rec.food.recipes
Veal or Beef Stock or Jus
-------------------------
Makes about 9 pints stock or 1.5 pints jus.
Please note pints are UK pints (i.e. 20 fl oz)
3 onions halved
2-3 tablespoons water
5lb veal or beef bones
8oz veal or beef trimmings
8oz carrots, coarsely chopped
3 celery sticks, coarsely chopped
1 leek, chopped
3-4 tomatoes, chopped
1 garlic clove, halved
1 bay leaf
1 sprig of fresh thyme
Pre-heat the oven to 110 degrees C/225F.
Lay the onion halves flat in a roasting tray with the water. Place in
the very cool oven and allow to caramelise slowly until they have
totally softened and coloured. This process will take 1-2 hours. The
sugars in the onions will slowly cook and give a wonderful taste. Put
the onions into a very large pot.
Increase the oven temperature to 200 degrees C/400F. Place all the
bones and trimmings in a roasting tray and roast for about 30 minutes
until well coloured. Roast the chopped carrots and celery in another
roasting tray for about 20 minutes until lightly coloured.
When ready, add the bones, trimmings and vegetables to the onions in the
pot along with the leeks, tomatoes, garlic, bay leaf and thyme. Fill
the pot with cold water - you'll need about 9 pints. Bring the stock to
the simmer and skim off any impurities. Allow to cook for 6-8 hours -
with this you will achieve the maximum taste.
When ready, drain and discard the bones and vegetables. This is now
your veal/beef stock and you can cool it and freeze it in convenient
quantities.
Alternatively, you can make a jus from the stock. Allow the liquid to
boil and reduce down to about 1.5 pints, skimming occasionally. The
stock should now be thick and of a sauce consistency. Make sure that
you taste all the time during reduction. If the sauce tastes right but
is not thick enough, thicken it lightly with cornflour (cornstarch?)
mixed with water. You now have a classic jus to which you can add the
juices from your roast, if you wish (after skimming off the fat).
From: Gary Rhodes
Posted by Sarah Holford to rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Veal Stock - Master Chefs
Categories: Basics, Stock, Masterchefs, New york, Obar
Yield: 2 quarts
2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
-combination of veal
-and beef bones
2 md Onions, trimmed, quartered
-don't peel
2 lg Carrots, peeled, trimmed
-coarsely chopped
2 ea Celery, stalks, trimmed,
-coarsely chopped
1 ea Leek, trimmed, halved
-lengthwise, coarsely
-chopped, (white and
-green parts)
4 ea Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
-cored, coarsely chopped
1/2 ts Thyme, dried, or
3 ea Thyme, sprigs
2 ea Bay leaf
2 ea Cloves
3/4 ts Salt, coarse
8 ea Peppercorns
Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat
briefly in the oven. Add the bones to the oil in the pan, toss to coat
and roast for 35 minutes. Add the onions, carrots, celery, leek,
garlic and parsley, tossing them all to coat with fat. Roast 30
minutes longer. Remove the pan from the oven and transfer the bones
and vegetables to a clean stockpot. Drain off as much of the fat as
possible. Place the roasting pan over medium-high heat (use 2
burners if necessary, and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to cover.
Bring slowly to a boil, skimming off all of the froth that forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to
cover the ingredients. Skim whenever necessary. Add peppercorns for
the last 15 minutes of the simmering. Strain the "soup" into a large
bowl through a colander lined with a double layer of dampened
cheesecloth. Gently press the solids to extract all of the liquid, and
discard the solids. Pour the stock into containers for storage and
label and date them. The stock will "keep" for up to 3 days in a
refrigerator, and up to 6 months in a freezer.
Source: New York's Master Chefs, Bon Appetit Magazine,
Written by Richard Sax, Photographs by Nancy McFarland
The Knapp Press, Los Angeles, 1985
From the recipe collection of Fred Towner
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Veal Stock
Categories: Amerindian
Yield: 4 quarts
5 lb Veal bones (loin or knuckle)
1 tb Olive oil
5 Ripe tomatoes, quartered
2 Leeks, coarsely chopped
5 Celery stalks, coarsely
-chopped
4 lg Carrots, coarsely chopped
6 qt Water
4 Bay leaves
1 Bunch fresh parsley
2 Bunches fresh thyme
Preheat the oven to 450 degrees F. Put bones in a large roasting pan
and brown in the oven about 1 hour, turning them every 20 minutes.
Remove from the oven and set aside.
In a large stock pot combine the olive oil, tomatoes, leeks, celery,
and carrots and saute over high heat for 15 minutes, stirring
constantly.
Add the bones, water, and herbs and bring to a boil over medium heat.
Reduce heat and simmer for 4 1/2 to 5 hours, skimming the surface
every half hour until all remnants of fat and foam disappear. Remove
from heat and carefully strain the stock through a sieve lined with
cheesecloth. Discard the contents of the sieve.
Refrigerate stock 3 hours, then remove solidified fat from the top.
The stock will keep 5 days in a covered container.
Although better fresh, the stock can also be frozen in ice cube
trays; the cubes can be stored in plastic bags in the freezer for
several months. Larger quantities of stock can be poured directly
into plastic bags and stored in the freezer.
NOTE: The flavor of veal stock is unlike that of any other stock; it has a
distinctively delicious taste. I strongly advise you to use veal stock when
it is suggested in a recipe. The loin bones and knuckles can be purchased
at your local butcher; usually they are available in the early morning. Be
sure to ask for bones with the marrow, which contains most of the flavor.
From "Native American Cooking," by Lois Ellen Frank
From the recipe collection of Fred Towner
MMMMM
MMMMM----- Recipe
Title: Chicken Stock - Master Chefs
Categories: Basics, Stock, Masterchefs, New york
Yield: 4 quarts
5 lb Chicken, parts, (backs,
-- necks, carcasses, and
-- giblets), (no livers)
2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
-- coarsely chopped
2 lg Celery, stalks, with leaves,
-- trimmed, coarsely chopped
2 Garlic, cloves, crushed
1 bn Parsley, stems
2 Thyme, sprigs, OR
1 pn Thyme, dried
1 Bay leaf
1/2 ts Salt, coarse
6 Peppercorns
Wash chicken parts well and place them in a large stockpot. Add cold
water to cover by about 2 inches and slowly bring to a boil, skimming all
of the froth from the surface as it forms. Lower the heat and add all of
the remaining ingredients except the peppercorns. Simmer, uncovered, for
3 hours. Add water as needed to cover the ingredients and skim when
necessary. Add peppercorns for the last fifteen minutes of the simmering
process. Strain the "soup" into a large bowl through a colander lined with
a double layer of dampened cheesecloth. Gently press the solids to
extract all of the liquid possible. Discard the solids and cool the liquid
to room temperature. Refrigerate until chilled and lift off the solid fat
that forms at the surface. Discard the fats. Pour the stock into
containers for storage, label and date. Stock keeps for about 3 days in
the refrigerator, and up to six months in the freezer.
Yield: 3 to 4 quarts
Source: New York's Master Chefs, Bon Appetit Magazine
Written by Richard Sax, Photographs by Nancy McFarland
The Knapp Press, Los Angeles, 1985
From the recipe collection of Fred Towner
MMMMM
Basic Chicken Stock No. 214
-------------------
2 lbs chicken scraps, including some bones
2 quarts cold water, to cover
1 large onion, peeled and stuck with
4 cloves
1 large garlic clove, peeled
2 ribs celery, halved crosswise, with leaves if available
2 carrots, cut into chunks
1 bay leaf
2 sprigs parsley, or
1 tbls parsley flakes, dried
1 tsp tarragon
1/2 tsp thyme
1/2 tsp dillweed
salt, if desired, to taste
12 peppercorns, or
1/2 tsp black pepper, freshly ground
Place all the ingredients in a large pot with a cover. Bring to a boil.
Reduce the heat. Partially cover the pot. Simmer for at least 1 hour. The
longer the stock cooks, the richer it will become. But don't cook it until
the broth evaporates.Pour the stock through a fine strainer, sieve or
cheesecloth into a fat separating measuring cup, bowl or other suitable
container. Press on the solids to extract as much liquid as possible. If
using the fat skimmer, decant the fat-free broth into containers for
storage. Otherwise, refrigerate the broth until the fat hardens enough for
easy removal. (Depending on the amount of gelatinous protein in the
chicken scraps, the broth may gel at refrigerator temperatures.)
Yields 5 Cups
Posted by Joel Ehrlich to rec.food.recipes
Chicken Stock No. 417
-------------
4 lbs chicken bones
8 cups water
4 whole peppercorns, black
1 cup onions, quartered
1/2 cup carrots, chopped
1/2 cup celery, chopped
4 sprigs parsley
1 bay leaf
1/2 tsp thyme, dried
1 clove, whole
1 garlic clove
Put the bones and all ingredients in a kettle. Bring to a boil. Reduce heat
to a simmer. Simmer, uncovered, for 1 hour. Skim from time to time to
remove the fat and foam from the top. Strain the stock through a piece of
cheesecloth or through a fine-screened strainer. Discard the solids.
Leftover stock can be frozen. Yields 6 Servings
Posted by Joel Ehrlich to rec.food.recipes
Lei's Chinese Chicken Stock
---------------------------
2 pounds chicken neck, backs or other parts
water to cover, about 7-8 cups
1 tablespoon sherry
2 tablespoons salt
1 carrot, pared and sliced
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 scallion chopped or small onion, chopped
Bring water to a boil. Add chicken and rest of ingredients. Boiled in a
covered pan for 1 1/2 hours. Lower heat and simmer for another 1/2 hour.
Strain. Save chicken for Chicken salad.
Posted by LeiG@aol.com to rec.food.recipes
MicroCook V.1.5.72 ASCII Recipe
Recipe Name: Beef Stock (Caldo de Res)
Category...: Stock, beef
Servings...: 1 qt
Ingredients:
3 lb Shin and marrow bones of beef
2 qt Water
1 Carrot, chopped
3 Stalks celery, chopped
2 Tomatoes, chopped
1 md Onion, chopped
1 Bouquet garni (made with 1
x -thyme sprig, 5 black
x -peppercorns, and 1 parsley
x -sprig, tied up together in a
x -4" square of cheesecloth)
Preparation:
Preheat the oven to 350F. Place the bones in a roasting pan and bake
approximately 30 minutes, until the bones are well browned, turning over
once.
Place the browned bones and the remaining ingredients in a large pot.
Cover and bring to a boil, then reduce the heat to medium, uncover, and
simmer for 3 hours.
Strain the stock through a fine sieve lined with 2 layers of damp
cheesecloth. Use the stock in another recipe or cover and save in
refrigerator or freeze until ready to use.
~NOTE~ Beef stock is nice to have on hand. You may freeze any leftover
stock in ice cube trays. Pop out and store in plastic bags so that you
have any amount of stock available when you need it. It will last 2 to
3 days, unfrozen, in the refrigerator or up to 6 months in the freezer.
Source: _A Taste of Cuba_
Posted by Bobbie Mikes to rec.food.recipes
MicroCook ASCII Recipe End
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MicroCook V.1.5.72 ASCII Recipe
Recipe Name: Chicken Stock (Caldo de Pollo)
Category...: Stock, chicken
Servings...: 6 c
Ingredients:
2 Whole chicken carcasses
2 qt Water
2 lg Onions
4 Whole garlic cloves
3 Carrots
2 Celery stalks
1 Bouquet garni (made with 1 thyme
x -sprig, 5 peppercorns and a
x -parsley sprig tied up together
x -in a 4" square of cheesecloth)
Salt and freshly ground black pepper
to taste
Preparation:
Place the chicken in a large soup or stock pot and cover with the water
(the pot will be about 2/3'rds full) Add the onions, garlic, carrots,
celery and bouquet garni, and salt and pepper to taste. Bring to a
boil over high heat. Skim off any scum that comes to the surface.
Reduce the heat and simmer approximately 4 hours, skimming regularly.
Strain the stock through a strainer. Degrease with a ladle or by
chilling stock, letting fat coagulate on the surface, and spooning off.
Use the broth in another recipe or refrigerate or freeze for later use.
~NOTE~ Chicken stock can be made with two whole chicken breasts,
skinless and with bones. Make sure all excess fat has been trimmed off
and discarded. Stock can be saved for up to a week in the refrigerator
or frozen for later use. It's handy to freeze some of the stock in ice
cube trays so that when a recipe calls for a small amount it is easily
accessible. Stock will keep up to 6 months frozen.
Source: _A Taste of Cuba_
Posted by Bobbie Mikes to rec.food.recipes
MicroCook ASCII Recipe End
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