March 14, 2013

威廉安格斯第十二課: 香料束,魚高湯,蔬菜高湯,雞高湯,牛高湯


學校課程安排的很特別

上了一個月後才開始熬製高湯

高湯主要是由水&骨頭&蔬菜+香料束組成,比例為10:5:1

高湯的技巧在於滾後要文火慢熬

如此一來才能將雜質撈出,而不讓雜質破壞高湯的味道

而文火的定義如下


滾水煮 Boiling:     攝氏100

文火煮 Simmering: 攝氏 95-98

小火煮 Poaching:  攝氏93-95

 

而針對不同的高湯有不同的熬煮時間,主要區別在於骨頭的粗細


菜高湯:  20分鐘

魚高湯:  20-30分鐘

雞高湯:   2-3小時

牛高湯:   8小時

 

所以只要按照這幾個要點做,人人都可以熬出一鍋澄清不油的好湯~

 

Bouquet garni 香料束

Ingredients:

·         Celery, leek, peppercorn, bay leaf, parsley, thyme

Method:

·         Aromatic bundle of herbs, truss it tight.

 

Fish stock- Fonds de Poisson 魚高湯

Ingredients:

·         500g Fish bones, 50g Onion, slices, 3 Parsley stalks, 1.2L Water,40ml White wine, 2 Bay leaves 

Method:

·         Cut fish bones to a suitable size

·         Place bone, water and wine in a pot

·         Bring to the boil, adjust to a simmer and skim

·         Add onion, bat leaves and parsley stalk

·         Simmer stock for 20 mins only, skim frequently

·         Top up with extra water when necessary

·         Strain stock, cool and store appropriately

 

Vegetable stock- Fonds de legumes 蔬菜高湯

Ingredients:

·         2L Water,20ml  Olive oil, 2 Star anise, 10 Peppercorns, white, 10 Coriander seeds, Onion,100g rough chop, 1/4 bch Parsley , 100g Leek, rough chop, 150g fennel, rough chop, 100g carrot, rough chop, 100g celery, rough chop, 2 sprig thyme, fresh, 1/4 bch tarragon, fresh

Method:

·         Lightly sauté the vegs in olive oil

·         Add the water and bring to the boil

·         Simmer for 30 mins

·         Remove from the heat and add the herbs

·         Allow to infuse for 30 mins

·         Strain

 

Chicken stock-Fonds de Vollaille 雞高湯

Ingredients:  

·         1kg Chicken bones, 2 L water,  Onion 100g rough chop, 100g carrot, rough chop, 100g celery, rough chop, 1 Bouquet garni

Method:

·         Chop bones, blanch or wash well

·         Cover with water and bring to the boil

·         Skim and simmer

·         Add peeled and roughly chopped vegs

·         Add  Bouquet garni

·         Simmer for 2 hours, skimming frequently

·         Top up with extra liquid when need

·         Strain stock, cool and store appropriately

 

Brown veal stock-Fonds Brun or Estouffade 牛高湯

Ingredients:

·         1 kg Veal or beef bones, 2.5 L water, 75g onion,75g carrot, 75g cerely,1 bouquet garni

Method:

·         Roast bones in the oven until brown

·         Add mirepoix, continue to roast until both bones and mirepoix and dark brown then place into pot

·         Discard fat from roasting tray and deglaze with water and add to the pot

·         Cover bones with water and bring to the boil

·         Turn down to simmer, slimming regularly,  Top up with extra liquid when need

·         Strain stock, cool and store appropriately 



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