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Archive for April 16th, 2018

Forsimplet Escoffier

Tak til escoffier at home websitet!

Her er en forsimplet udgave af Escoffiers Fond, den brune version hvor suppebenene først brunes

Escoffier at home – Martin S. Lindsay – giver her en lettere forenklet opskrift fra bogen La Guide Culinaire. Den er kun lidt forskellig fra Jacobsens. Der hvor Jacobsen bruner, når gryden er kogt næsten ind, sørger Escoffier for at brune ben og kødstykker inden der koges. Men meningen er den samme: Der skal fremstilles en fond, som er foundation for god mad – en lagervare (stock) for den gode chef.

This versatile stock can be used in many dishes, and imparts a much richer taste that when using simply plain beef stock. It’s neither sweet, salty, bitter, nor sour — it’s umami. It’s the “very quintessence of veal.”

What are the basic steps in making your own veal stock?

1. For a white veal stock, fond blanc de veau (“fawn-BLONK-deh-voo”), simmer the bones, then rinse in cold water to clean. Or, for a brown veal stock, fond brun de veau, roast the bones first.

2. Barely simmer the bones the first time for many hours (depending on recipe, from 180°F-200°F, never boiling). Strain the bones and save the first stock.

3. Simmer a second time, making a second weaker stock. Called the remouillage (reh-moo-YAZH), or ‘remi’ for short, in French means “re-wetting.” Strain.

3. Combine the two.

Now that doesn’t sound too difficult, does it? You can do it — and it makes your house smell warm and comforting! (That is— if you’re not vegetarian, evangelical vegan, an animal activist, or juvenile bovine…)

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Written by Donald

Monday, April 16, 2018 at 21:47 UTC

Posted in Liv

Tagged with , ,