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


主廚示範:



我的上課實作:

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 




   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~


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