Sunday, August 4, 2013

Type of stocks


1.     white stock
2.     brown stock

 Methods for white vegetable stock


Ingredients -:     100gr – onion
                               100gr – carrot
                               100gr – leeks
                               100gr – celery (stem)
                               11/2 liter – water

Method
1.      Place all ingredients in cupper saucepan. Add the water. Bring to the boil
2.      Allow to simmer for approximately one hour.
3.      Skim if necessary, strain and use.


                    
Methods for brown vegetable stock

Ingredients -:  100gr – onion
                               100gr – carrot
                               100gr – leeks (whit pat)
                               100gr – celery (stem)
                               11/2 liter – water
                               60 ml   - oil
                               50 ml   - tomato
                                  6        - Pepper coin


Method
1.      Fry the onion, carrot, celery and leeks in oil until golden brown.
2.      Drain the vegetable, place in to a suitable saucepan.
3.      Add all the ingredients cover with water.
4.      Bring to the boil.
5.      Simmer gently for one hour.
6.      Skim if necessary and use.




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