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

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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度    文火煮 Simmering: 攝氏 95-98度    小火煮 Poaching:  攝氏93-95度    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~