tag:blogger.com,1999:blog-609131527796792369.post4885898981095651500..comments2024-03-19T09:36:56.082+00:00Comments on CHEF SANDWICH: How To Make The Perfect StockLennie Nashhttp://www.blogger.com/profile/08446141000881802058noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-609131527796792369.post-71475314051709482172011-08-02T00:04:26.641+01:002011-08-02T00:04:26.641+01:00hi,
I've experimented lots with stock.
summer ...hi,<br />I've experimented lots with stock.<br />summer is currently here so why would you want a powerful rich sauce, heres what i do for a LIGHTER sauce.<br />I dont add garlic (garlic allergies are plentiful now) also if you need its "edge" you can slowly sweat garlic in a pan at later stage with shallots.<br />Tomato paste is "not" necessary, it makes it far too intense, sickly, overpowers the meat the sauce is being placed on.<br />with lighter sauces i use caramelisation as little as possible, ie: dont fry the vegetables, only the bones.<br />try this: use beef as the meat for your dish:<br />for the stock place mira poix in pan, roast the beef bones and scrape the trays after (not cook the trays on the burner as it burns slightly and boils in the left over oil with the beef parts on the tray)<br />add thyme and bay leaf.<br />do not boil!!<br />bring up to near boiling point skimming every 10-15 mins over the course of 6 hours - a slow simmer all times-<br />after every two hours add ice, it will instantly turn the fat into bit of lard and brings up any fat clinging to bones to the top. then re-simmer<br />after the stock is finished leave to settle for an hour.<br />carefully remove bones, then add ice to cool stock so any fat left over will form hardened matter or lard.<br />strain through a cloth or muslin cloth.<br />reduce to NEAR sauce consistency.<br /><br />for the sauce:<br /><br />in another small pan place 1/4 pint of expensive red wine vinegar and 2 teaspoon of white sugar, form a caramel (this with brighten and "CUT THROUGH" the finished sauce.<br />add reduced beef stock (stock needs reducing to almost sauce consistency, once in reduce to a lightly thickened gravy...thats it...add some thyme or extra herbs if you want... <br /><br />remember... when you make a stock adding cheap red wine or white wine into stocks "KILLS" the meaty flavor, why add wine to a beef stock when you want it to taste of beef, it turns it into a "TYPICAL" or "same old" stock..you want a meaty result not a cheap imitation<br /><br />try before you disagree with me<br />all the best<br />scotthis royal idiothttps://www.blogger.com/profile/04643728036784697873noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-66177575024673755132011-04-13T15:48:13.839+01:002011-04-13T15:48:13.839+01:00Good method. When I trained at The Ritz, we did ma...Good method. When I trained at The Ritz, we did many different stocks there,and I was taught to coax and treat them with utmost respect. Agood method of skimming fat I was taught: Throw a load of ice cubes over the suface of the hot stock. It will cause the surface fat to solidify, thus making skimming easier.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-84755895697460128272011-02-14T23:22:44.648+00:002011-02-14T23:22:44.648+00:00Hi Lenny.
Personally, I dont roast my bones. it do...Hi Lenny.<br />Personally, I dont roast my bones. it doesnt add all that much to the sauce, so i see it as a pointless exercise.<br />I also dont add mirepoix at the beginning, as by the time you reduce the stock, the freshness of it will be gone.<br />try putting your bones straight into water, and simmering very gently for a good 12 hours, skimming continuously if possible.<br />then fry some sliced white onions in a little oil until dark brown (deglaze with a drop of water if it starts sticking to the pan just to lift it so you can take them down further)<br />then add some port, and reduce to nearly nothing, then red wine and reduce till nearly nothing.<br />2/3 red wine to 1/3 port. total alcohol should be 1/3 alcohol to 2/3 stock.<br />add the stock, and reduce gently until its about 10 minutes away from the desired consistency, again, skimming continuously. <br />then add a good handful of brunoise mirepoix and reduce the rest of the way.<br />strain through muslin cloth (double layered if possible)<br />and you'll end up with a crystal clear, fresh tasting reduction sauce. enjoy :D<br />Rick.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-747409798512128552011-01-20T17:19:28.085+00:002011-01-20T17:19:28.085+00:00Running the stove for 18 hours doesn't make me...Running the stove for 18 hours doesn't make me think this is cheaper than buying at the store.<br /><br />Better sure, but I sure can't see cheaper.shtharnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-72699727549330934342011-01-13T12:46:59.297+00:002011-01-13T12:46:59.297+00:00Hi there Epicureaddict,
Good to hear from you! I&...Hi there Epicureaddict,<br /><br />Good to hear from you! I'm not convinced about the logic of garlic and stock. Heard a lot about it from both sides of the fence.<br /><br />I prefer garlic in stock. I think it gives it a deeper flavour, especially in veg stocks. My view is that if you cook garlic for hours (as you would in a stock) it loses nearly all its pungent flavour, which is why a lot of chefs put it in nearer the end of cooking when they want the taste of garlic.<br /><br />Just my opinion though. The lovely thing about cooking is the different view points.<br /><br />All the best,<br /><br />LennieAlex Wattshttps://www.blogger.com/profile/17366709486870706027noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-24769395577424237132011-01-13T12:42:10.589+00:002011-01-13T12:42:10.589+00:00Hi Christophe,
Thanks for your comment about Bour...Hi Christophe,<br /><br />Thanks for your comment about Bourdain's method, but I can't see that rubbing tomato puree on bones would make any difference at all, other than increasing the risk of burning the puree. <br /><br />A lot of chefs fry the puree in with the mirepoix. So perhaps the direct heat does something.<br /><br />I don't believe a fast simmer affects the flavour, but it does make it more cloudy. I suppose it depends on how much time you have.<br /><br />Good to hear from you,<br /><br />LennieAlex Wattshttps://www.blogger.com/profile/17366709486870706027noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-56866737116313210692011-01-12T13:49:56.299+00:002011-01-12T13:49:56.299+00:00Yeah, I tried Garlic once in my stock and found it...Yeah, I tried Garlic once in my stock and found it overpowered it.<br /><br />Never used it since.Christophehttps://www.blogger.com/profile/13658382018169205318noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-91417867931631109982011-01-10T19:16:14.300+00:002011-01-10T19:16:14.300+00:00Wow that method takes me back years...we learnt at...Wow that method takes me back years...we learnt at chef school back then that garlic NEVER ever went into the stock, but thats also the last place it didnt happen. I also see it in your recipe. I've always wondered about it though ( much like the salting-the-aubergine thing) Dig your blog tho.<br />xAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-72055520934788865672011-01-10T15:12:04.294+00:002011-01-10T15:12:04.294+00:00Hi Lenny,
I follow the method detailed by Anthony...Hi Lenny,<br /><br />I follow the method detailed by Anthony Bourdain in his "Les Halles" cookbook. Does taste great<br /><br />I roast some veal/chicken bones in oven. I rub some tomato purée on the bones beforehand. I get veal bones from my local butcher if Im lucky. He would just give them to me.<br /><br />In separate pan I roast onion, celery and carrots.<br /><br />Then I put all in a big pan of water with some peppercorns, bay leaf and bouquet garni and reduce. <br /><br />The reducing takes ages. The recipe says that its a crime to ever bring to the boil, so it usually takes 18hr or so with the occasional filtering, till I can get stock in to ice cube trays <br /><br />I remember asking you about this a couple of years ago, and you said that boiling it shouldn't affect the flavour. You still hold that view?Christophehttps://www.blogger.com/profile/13658382018169205318noreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-1533872378367602212011-01-10T00:59:30.273+00:002011-01-10T00:59:30.273+00:00Via Twitter
I know which restaurant you're at...Via Twitter<br /><br />I know which restaurant you're at. Overpriced and far too pleased with itself!! I've guessed haha!Lotte Duncanhttp://twitter.com/#!/lotteduncannoreply@blogger.comtag:blogger.com,1999:blog-609131527796792369.post-77085177485600309132011-01-09T23:50:26.579+00:002011-01-09T23:50:26.579+00:00Thanks for the recipe! Not sure where I'll get...Thanks for the recipe! Not sure where I'll get veal bones from, but suppose I could use beef bones. My butchers prety good. He may know.<br /><br />Suzy XSuzynoreply@blogger.com