How To make Brown Stock
2 lb Beef Bones And Trimmings
2 lb Veal Bones, Cut Up
3 lg Carrots, Scrubbed, Unpeeled,
-and Cut Up 3 lg Onions, Quartered
1 Stalk Celery, Split
1 Clove Garlic, Crushed
2 tb Olive Oil
2 c Hearty Red Wine
1 bn Fresh Parsley
Several Sprigs Of Fresh -Thyme Freshly Ground Black Pepper -To Taste 8 c Water
Preheat the oven to 400 -degrees F. Spread the -bones, Carrots, onions, celery, and -garlic in a roasting pan -and Sprinkle them with the oil. -Roast, turning the bones -from Time to time, until very -well browned, about 1 1/2 -hours. Scrape the bones and -vegetables into a large -stock kettle. Add the remaining -ingredients and simmer over -low heat for 4 To 5 hours, or longer,
-skimming the foam from the It is not difficult to make stock at home, and the results are well worth the trouble. Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well. Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove. surface from time to time. Then strain the stock through a cheesecloth lined strainer and allow it to cool. Skim off any fat and chill. Yield: About 6 cups. From The Complete Book Of Sauces by Sallie Y. Williams
How To make Brown Stock's Videos
Classic and Essential Beef Stock | Chef Jean-Pierre
Hello There Friends! This is a re-make of our original stock recipe recorded 9 years ago in 480p technology. This one is in 4K it is the same recipe maybe with a few changes. It is a must make and the base for so many recipes. I hope you like and make enough to freeze for 17 Years :) Let me know what you think in the comments below.
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Culinary Knowledge - How to Make Brown Stock and White Stock
Welcome to IPB Internasional VECTOR (Virtual Educational Creative Tutorial Room).
In this video, we will show you how to make Brown Stock and White Stock. Prepare your notes and pen, and happy watching!
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Talent : Students & Lecturer of IPB Internasional Bali
Location : IPB Internasional Bali
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Institut Pariwisata dan Bisnis Internasional
The International Institute of Tourism and Business
Address : Jalan Kecak, No. 12 Gatot Subroto Timur, Denpasar - Bali
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How to make brown stock from poultry | Cooking Chicken
Translated by Alexandra Botti online at factory.sikana.tv
Volunteer translation: Alexandra Botti
Many thanks!
This program was created by professional chef Olivier Herr.
Visit our website: to discover dozens of free, online video programs on a whole range of essential topics: Health, Food, DIY, Micro-Entrepreneurship, Sport, Living Together and many more…
To help us translate the videos:
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Translation - Alexandra Botti
First Year Food Production - Brown Stock
FY Food Production demo video by Chef Amol Balkawade
Video recording - Chef Satya Shankar Raman
Video editing - Chef Satya Shankar Raman
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible