LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Thursday, July 28, 2005
#2 Fond de Veau;
Fond de Veau (Veal Stock)
All about veal stock has been written up a hundred times already. But these are my notes:
All about veal stock has been written up a hundred times already. But these are my notes:
- Veal bones; joints are particularly good
- Stock cooks for hours so the mirepoix can be large; keep it 3cm
- Outer celery branches are good for fond; use the inner (tender) ones for celery that people actually will eat.
- Use old, mushier tomatos for stock
- Tomato prep (they are added later)
- Remove crown
- 1/2 on eaquator
- squeeze out seeds (&gel)
- then 1/4 the halves
- Bouquet garnis; stock is strained so it can actually be put in loose for stocks
- Studded onion = whole onion with cloves stuck in it (makes fishing out the cloves easy)
- Roast bones in hot oven; stirring/turning when browned some (optionally add little oil)
- When bones are browned pour off fat (discard)
- Add hard veggies (not tomato); cook 10 more minutes
- Pour off fat again
- Dump into stock pot
- Deglaze bone pan with H2O; pour over bones & vegs
- Cover bones with cold water; cold water sucks the juice out of the bones
- Add tomato & bouquet garnis; do not salt; mix well
- bring to a boil
- reduce to a simmer; boil softly to
- avoid losing flavor in too vigorously boiling water
- avoid emulisfying the fat into the mixture (allow it to drift to the top so you can skim/scum it off)
- skim scum regularly
- cook 3-4 hours
- strain
- reduce
- you can slightly thicken with potato starch
- Fonds = stock; concentrated; cooked for quite a while
- Fumets = a light stock; cooked briefly; typical for fish
posted by willson @ 11:06 
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