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How To make Medallions Of Veal with Sauces Iv (Assembly)
1 x Nantua Sauce ** 1 x Veal Stuffing **
1 x Wine Butter Sauce **
VEAL:
4 ea Veal, medallions, (each Salt (to taste)
-- about 1/4-inch thick) Pepper (to taste) Flour, coarse ground, all 1 tb Oil, olive purpose
:
GARNISH---------------------------------- 1 tb Butter 4 sm Zucchini, peeled
1 tb Oil, olive 4 ea Asparagus, tips
15 ea Spinach, leaves, fresh
** These ingredients should be prepared in advance following the appropriate recipes. Veal: ===== Salt and pepper the veal, then dredge it in flour. Quickly saute the veal slices in
How To make Medallions Of Veal with Sauces Iv (Assembly)'s Videos
How to cook beef medallions? | BEST beef medallions recipe | Cook tasty
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Beef medallions recipe:
1. veal 500g.
2. bacon 150g.
3. cognac 30ml.
4. butter 50g.
5. dry garlic 1/2 tspoon.
6. cream 125ml.
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In this video we'll show you how to cook beef medallions. This course is very tasty and you need a few products. Beef medallions is a great dish for treating your guests or feeding your family for lunch or dinner. The course has a wonderful taste, and it's cooked quickly and simply. Beef medallions recipe and instructions for cooking are in this video. Good luck and Bon Appetit!
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Delicious Oven Baked Pork Chops Recipe - Bake for 15-20 minutes or until 145 degrees internal temp.
I’ll show you how to bake delicious pork chops in the oven. You’ll love this quick and easy recipe. In an oven dish covered with foil, place your bone-in pork chops. Sprinkle some olive oil on the top of the chops. Then season with salt, pepper, garlic powder, onion powder, oregano and paprika. Do this to both sides of the meat. Then bake it in the oven for 15-20 minutes at 400 or until the internal temperature reaches 145 degrees. Thanks for watching. Please like and subscribe.
How To Make a Brown Beef Stock From Scratch (Using Escoffier's Technique)
In this cooking video tutorial will learn how to make a brown beef stock (cooking stock) from scratch using the Escoffier technique. Full recipe and ingredients:
Escoffier believes in the layering of flavors when it come to making cooking stocks and sauces. and in this episode I demonstrate how the layering of flavor is being used a real life scenario. The result is an amazingly intense and flavorsome beef stock.
Note: while cooking the bone broth make sure you top up with water to keep the water at the same level during the whole of the cooking time.
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Veal Stock
Yield: Approx. 4 ½ gallons
Ingredients:
4 lbs. Veal Bones
1 lbs. Onion, medium dice
8 oz. Carrot, medium dice
8 oz. Celery, medium dice
2 Tbsp. Peppercorns
2 Bay Leaves
1 can Tomato Paste
6 gallons Water, cold (3 gallons for first stock and 3 gallons for remouillage)
Procedure:
1. Rub the vegetables and bones with the tomato paste until evenly covered. Place on a sheet pan lined with parchment paper.
2. Place in preheated oven 500°F (260°C) and roast until dark and somewhat charred.
3. Remove from oven and place into pressure cooker with 4 gallons of water. Add the peppercorns and bay leaves.
4. Secure the lid and cook according to manufacturer’s instruction for 4 – 6 hours.
5. Cool the pressure cooker in the sink under cold water until the pressure is released. Strain the stock into a bucket or another pot. Begin chilling using the 2-step cooling process. (see notes)
6. Reserve the bones and vegetables to make the remouillage (see notes). Add 4 more gallons of cold water and secure the cover.
7. Return to the stove for cooking. Then cook under pressure for 4 - 6 more hours.
8. Cool the pressure cooker in the sink under cold water until the pressure is released. Strain the stock into a bucket or another pot.
9. Combine the remouillage and the stock from the first cooking. Simmer on low until the liquid has reduced by 25%
10. Discard bones and vegetables.
11. Once desired consistency has been reached, strain stock / glacé and chill using 2-step cooling method.
12. Store in freezer for a year.
Notes:
• This same recipe can be used for the following stocks: duck, rabbit, turkey, pheasant, quail
• The 2-stage cooling method for foods says that foods must be cooled from 140°F (60°C) to 70°F (21°C) within 2 hours and then below 41°F (5°C) within 4 hours more.
• Remouillage – French for “re-wetting”, sometimes called “second stock”. It is the second cooking of bones.
• Further reduction would enrich the stock and if reduced by 50% would make demi glacé.
• I recommend storing the glacé or stock in quart size deli containers.
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
Jagerschnitzel - Authentic German Schnitzel with Brown Jager Sauce
#jagerschnitzel #germanrecipes #germanfood
Jagerschnitzel is one of the most well-known German dishes.
It's the perfect combination of a great German schnitzel with the most delicious mushroom gravy.
This traditional German recipe features authentic jagerschitzel with brown mushroom gravy. Surprise your family and friends with this traditional German dish that tastes like it came from a cozy German Gasthaus.
Recipe for Brown Jager Sauce:
Recipe for German Schnitzel:
Recipe for Creamy Jager Gravy:
Recipe for Dark Gravy Cubes:
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