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Culinary
Stocks, Fumets and Broths Recipes
Clear
or White Beef Stock Recipe
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Definition
Flavored
broth, lean or fat used to make a sauce or soup to lighten a
cream or velouté.
It
is also used as a liquid or liquid to deglace
Clear
or White Stock
It's
called a light or white stock or broth , whether the ingredients
contained in it are made directly into a cooking liquid is
usually water.
It
is prepared with white meat or poultry, veal bones, poultry
carcasses (bones and meat), sweated vegetables, herbs and
spices, which were still wet and a cooking process.
To
the liquid resulting from cooking this is what is called white
or clear stock .
From
Memory Cooking Book by Paty la Chef
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Ingredients:
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Yield:
4
lts or 7 pints |
English
Measures |
Mise
en Place
in
Net |
Ingredients
in
Net |
|
Ingredients |
Amount |
Units |
Amount |
Unit |
% |
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Veal shank and back-boned and
sliced |
13 1/5 |
ounces |
6 |
kgs |
37.94% |
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Crushed bone |
2 1/5 |
ounces |
1 |
kgs |
6.32% |
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Carrot Sliced |
8 3/4 |
ounces |
250 |
grs |
1.58% |
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Onion sliced |
8 3/4 |
ounces |
250 |
grs |
1.58% |
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Leek clean & chopped |
3 1/2 |
ounces |
100 |
grs |
0.63% |
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Celery fresh, chopped |
3 1/2 |
ounces |
100 |
grs |
0.63% |
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Parsley washed |
1 3/4 |
ounces |
50 |
grs |
0.32% |
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Thym leaves |
1 |
pinch |
3 |
grs |
0.03% |
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Bay leaves |
1 |
pinch |
1 |
grs |
0.03% |
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Cloves |
3 |
pieces |
3 |
pzas |
0.02% |
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Garlic peeled & crushed |
2/3 |
ounces |
20 |
grs |
0.13% |
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Table Salt |
1 |
ounces |
30 |
grs |
0.19% |
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Cold Water |
14 |
pints |
8 |
litros |
50.59% |
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Total
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100% |
Method
of Preparation:
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Place
all ingredients in the casserole wet with 8 liters of cold water,
the first break when boiling, skim carefully,
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Keep
cooking over low heat for 3 ½ hours until the liquid is reduced by
half.
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Strain
by passing in fine sieve, and pour into a terrine, where its use is
reserved for.
Equipment
and utensils to prepare the recipe
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Choppingboard |
Inox
Bowls |
Kitchenspoon |
Large
Casserole
or Pot |
Scale |
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Spatule |
Knife |
Stove |
Strainer
or sieve
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Skimmer
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All
ingredients must be clean and washed,and bleached bones in
cold water
This
stock is used in the preparation of:
Clear
soups, broths and consommés., Rich broth double (Double
Consomme) velouté, white sauce, soups linked (potage Lies),
thick soups vegetable soups (potage velouté), Cream Soups
(potage Crèmes) Aspics |
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