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How To make Classic White Stock
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title: classic white stock categories: professional, sauce, soup servings: 32
12 lb chicken bones
12 qt water
2 c onion
1 c carrot
1 c celery
1 ea bay leaf
1/4 t dried thyme
1/4 t black peppercorns
6 parsley
2 clove
rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoix and the sachet simmer gently for 3-4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired
note: variations include use of veal bones, beef bones, lamb bones, turkey bones, or ham bones - when using beef or veal bones, simmer for 6-8 hours, turkey or lamb, simmer 3-4 hours
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How To make Classic White Stock's Videos
Homemade Beef Stock Recipe
Make one of the most fundamental recipes in all of cookery with this rich and delicious homemade beef stock.
Beef stock is a beef-flavored liquid used in braising food, making sauces, soups, risotto’s, etc. There are many ways to use it and when homemade, it far supersedes anything from the grocery store and will enhance your meal on another level.
Ingredients for this recipe:
• ¼ cup olive oil
• 8-10 pounds of beef bones
• 4 roughly chopped medium-sized yellow onions
• 8 roughly chopped celery stalks
• 8 roughly chopped medium size carrots
• 10 garlic cloves
• 2 cups red wine
• ¼ cup tomato paste
• 15 sprigs fresh thyme
• 20 black peppercorns
• 2 bay leaves
• 1 bunch Italian flat-leaf parsley
serves 40
Prep time: 10 minutes
Cook Time: 11 hours
Procedures:
1. Preheat the oven 425°.
2. Add the bones to a roasting pan and coat in olive oil. Roast in the oven at 425° for 1 hour or until browned.
3. Remove the bones and transfer them to a large stockpot and set aside. Drain off all but 3-4 tablespoons of rendered meat fat in the pan and place the roasting pan on a burner over low heat.
4. Add in the onions, celery, carrots, and garlic, and roast in the pan for 10-15 minutes or until lightly browned.
5. Deglaze with 1 cup of red wine and cook until it reduced by ¾.
6. Next, mix in the tomato paste and cook over low heat for 15 minutes until the tomato paste resembles a rust color.
7. Transfer the vegetables to the stockpot with the roasted bones.
8. Add the pan back on the burner and deglaze with the remaining 1 cup of wine and cook for a few minutes to remove any of the leftover bits of fond on the bottom of the pan. Pour it also into the stockpot.
9. Fill the stockpot up with cold water until it covers the bones by about 6 inches.
10. Simmer over low heat for 8-10 hours while continually skimming off any impurities on top.
11. Store.
Chef Notes:
Make-Ahead: You can make this recipe up to 3 days ahead of time but can also be used immediately.
How to Store: To reheat it simply add your desired portion to a small saucepot and heat over low heat until hot.
How to Reheat: Add the desired amount to a saucepot and heat over low heat until hot.
It can easily be made using all leftover ingredients. It’s important if you often fabricate beef to use in your cooking to freeze the leftover pieces of meat or bones.
Any leftover bones at all should be frozen.
Any vegetable peelings, or if they are starting to go bad, please put them in the freezer to make this beef stock as economical and delicious as possible.
If you are using veal bones, cook for 6-8 hours.
Do not boil the stock, as it will only make it cloudy.
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#chickensoup #chickenbonebroth #soup
Ingredients:
Olive olive 2tbsp
Chicken Bones(Neck & Back) 500 Grams
Water 2 Liters
Onion 1 Medium Size
Garlic cloves 6-8
Ginger 1 Inch Piece
Whole Black Pepper Corns 12-15
Salt 1tsp
Potato 1 Medium Size
Carrot 1 Medium Size
Olive Oil 1tsp
Boiled Sweet Corn(Crushed) 1/2 Cup
Black Pepper powder 1tsp
Making a LEGENDARY Shio Ramen Soup (Sano-san Recipe)
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Minoru Sano is a legendary Japanese ramen chef who was decades ahead of his time. This is my attempt to recreate his recipe for his shio ramen soup. This was from an old book or magazine and I'm sure his recipe at his shop was not exactly this, everyone has secrets, but my God, it was amazing. But there was a catch. This soup must be eaten the day its made. It loses a lot of flavor if you rest it.
Thanks so much to my buddy Erik Bentz for coming on to talk about Sano. Please give him a follow on instagram,
Ingredients
Shio Tare (You probably want to scale this down too, it makes a lot and its expensive to make):
500cc dashi
- 50g rishiri konbu
- 35g mejimaguro-bushi
165g salt
100cc sake
30cc mirin
10cc vinegar
30cc koikuchi shoyu
Soup (scaled down):
1kg chicken backs
330g chicken feet
330g pork femur bones
66g pork fat
2/3 onion
2/3 carrot
1 garlic
15g ginger
1/4 cabbage
1 long green onion
16g dried shrimp
4L water
Dashi:
26g konbu
2 dried shiitake
1L water
33g katsuobushi (thick cut)
The BEST Classic Beef Borscht Recipe (Борщ) - Ukrainian Beet Soup w/ Beef! Family Recipe!!
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Today, I'm sharing the star dish from my newest cookbook, Beyond Borscht! Straight off the cover - my classic beef borscht! This Eastern European and Russian beet soup is made with tender chunks of beef tri-tip, potatoes, cabbage, loads of veggies and of course, beets! This delicious tomato based soup is hearty, warming and perfect anytime of year! This traditional recipe has been passed down from generation to generation and I have enjoyed this incredible recipe since childhood!
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Food Wishes Recipes - Chicken Stock Recipe - How to Make Chicken Stock - Easy Homemade Chicken Stock
Learn how to make an Easy Homemade Chicken Stock Recipe! Visit to get more info, and watch over 400 free video recipes. I hope you enjoy this Chicken Stock Recipe!