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Chefs Secrets? 'How To'
discover the secrets of chefs in the preparation of
great sauces and creams. Its all in knowing the correct techniques that have
been used forever by great chefs worldwide. Please don't try to
use shortcuts, a truly fine chef doesn't take shortcuts...because it's
worth the time that you put into your endeavor. A key factor in creating
fine cuisine, first and foremost, is the use of the freshest fish, meats
[all categories], vegetables, fruits, herbs and products
available!
Clarified
Butter &
Sauces - Compound Butters - Crèmes
Clarified
Butter Sauces, Unsalted Butter Sauces, Compound Butters and Crèmes
are basics in French cooking, and a must for those who
truly love fine French food.
Make your selection for a butter sauce recipe and click on it for the
recipe.
TIP:
French cooking always calls for unsalted butter. The
time to add the salt is
when the sauce is finished!
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The
Classic French Stocks
In this section we'll tell
you all about the great basic stocks to make sauces and
soups with, that are noted around the world in the art of fine cuisine.
Stock goes
under all of these names -- 'Stock', 'Broth' and 'Bouillon'. Stock
is the name for the
cooking process of meat, chicken, fish, seafood, water, bones and
vegetables
together without seasonings.
TIP:
Never use salt, pepper or seasonings in stocks, this should be added
to your
sauce or soup as needed towards the finish of the cooking process, or as
noted in
the specific stock recipe.
It can alter the flavor of the stock considerably. Store
stocks up to
three months in the freezer.
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Fond de Cuisine - Basic Rich Brown Stock
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3 lbs. beef bones [beef shank]
1 lb. lean beef
3 - 4 carrots cleaned, cut in 8ths
3 - 4 turnips cleaned, cut in 4ths
2 whole yellow onions peeled |
2 lg. leeks soaked and washed, then turn
the green part down over the white part
and tie into a bundle.
3 quarts cold water
3 cloves or 3 allspice cloves |
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Add first five ingredients to a
heavy stock pot, cover with water and cover pot and
bring to a
boil. While that comes to a boil -- do the next step.
Cut 1 onion in half. Place cut sides down on heavy duty
aluminum foil over low heat
of a burner and burn the onion to
1/16 of its depth. This gives the stock a nice rich
brown color. Stick the cloves into the other whole onion.
Remove scum as it gathers
on top of the stock, and add the
onions. Skim scum off regularly.
Simmer for 3 hours, remove meat and bones, discard bones and
save the meat. Strain the stock and cool it. Use for
soups or sauces, and freeze the remainder in pint or quart
plastic freezer containers.
The meat leftover is flavorless, but can be used if you cover it
with a barbeque or curry sauce, something that hides the meat
taste and serve with rice, etc.
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Chicken Stock
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2 - 1 lb. fryers
4 carrots [do not peel] in 8ths
4 stalks celery, cut in 8ths
2 whole yellow onions in 8ths
1 bunch of Italian parsley tied with
cooking string into a bundle. |
2 lg. leeks soaked and washed, then turn
the green part down over the white part
and tie into a bundle.
3 quarts cold water
10 fresh sage leaves [common sage]
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Add first six ingredients to a
heavy stock pot, cover with water and cover the pot and bring to
a boil.
Reduce heat low to medium, and simmer for 2 1/2 - 3 hours.
Add the fresh sage leaves during the last 10 minutes of cooking
time.
Remove from the heat and cool some. Line cheesecloth in a
large strainer and strain the stock through it, then use it or
freeze as noted in basic stock recipe.
You can make small batches of chicken stock by using the
giblets, wings, back and neck of a chicken along with carrots,
parsley and onions to use in making a sauce.
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Fish Stock
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1 T. unsalted butter
2 lbs. any whitefish [cod, halibut] with
bones and fish heads [eyes removed]
2 c. celery sliced very thin
2 c. sweet onions sliced thin
1 leek soaked, washed, sliced very thin |
1 bunch of Italian parsley washed and
tied with cooking string into a bundle.
1 c. white wine [dry white]
Juice from 2 fresh lemons
2 quarts cold water
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Fish stock is a delicate stock
compared to other stocks and isn't simmered for hours on end,
but rather is flavor enhanced within about a half hour.
In a heavy stockpot over low heat, add the butter and coat the
bottom of the pot. Add the celery, onions, leek, parsley,
lemon juice, cover and sweat them for about 3 minutes.
This is not sautéing them, but rather more like steaming them
over very low heat until fairly soft.
Add the fish to the vegetables, cover and sweat for about 5
minutes. When the bones start to soften, add the water and wine.
Cover pot, bring liquid to a boil, then uncover, keep the scum
removed while the stock simmers over low heat.
Remove from the heat and cool some. Line cheesecloth in a
large strainer and strain the stock through it, then use it or
freeze as noted in basic stock recipe.
TIP: This stock can be used
as a base for fish soups, fish stews and sauces. It can be used
in making fish and rice dishes, and clear fish broth soups
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Seafood Stock
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1 T. unsalted butter
2 lbs. any whitefish [cod, halibut] with
bones and fish heads [eyes removed]
2 c. celery sliced very thin
2 c. sweet onions sliced thin
1 leek soaked, washed, sliced very thin |
1 bunch of Italian parsley washed and
tied with cooking string into a bundle.
1 c. white wine [dry white]
Juice from 2 fresh lemons
2 quarts cold water
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Seafood stock is used in
bouillabaisse and other traditional seafood bisques, soups and
stews.
In a heavy stockpot over low heat, add the butter and coat the
bottom of the pot. Add the shellfish shells, celery,
onions, leek, parsley, lemon juice and sauté them for
about 5 - 10 minutes minutes.
Add the water and wine, cover and bring to a boil, reduce heat
and simmer for about 25 minutes, keeping the scum removed while
the stock simmers
Remove from the heat and cool some. Line cheesecloth in a
large strainer and strain the stock through it, then use it or
freeze as noted in basic stock recipe.
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Vegetable Stock
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3 - 4 carrots [do not peel] in 8ths
3 - 4 stalks celery, cut in 8ths
3 - 4 parsnips [do not peel] in 8ths
2 leeks soaked and washed, then turn
the green part down over the white
part and tie with string into a bundle. |
2 whole yellow onions peeled and
cut into 8ths
8 garlic cloves in 4ths
4 quarts water
1 cup cold water
1 Bouquet garni [bouquet garni] |
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TIP: If sautéing [and this is the faster method],
do one vegetable at a time, they'll brown more quickly [with
fewer pieces in the skillet or sauté pan]. However roasting the vegetables
definitely adds more flavor than sautéing them.
If using roasting pan method to brown vegetables -
Preheat oven to 450°,
otherwise ignore, and continue.
Place first five ingredients in a
roasting pan into a very hot pre-heated oven at 450°.
Roast the vegetables until brown, about 45 minutes to an hour.
Or you can sauté them quickly in a heavy duty skillet until
brown. By browning the vegetables, it gives them a
wonderful flavor which will enhance the stock overall.
While the vegetables are browning by either method above, add water to a heavy stock pot,
put the lid on and bring to a boil.
Remove the vegetables from the roasting pan or skillet and add
to the water in the stockpot. Add the cup of cold water to
either the pan or skillet that your browned the vegetables in,
and stirring with a spatula get all the remnants from the
browned vegetables and add to the stockpot, along with the
garlic and bouquet garni. Bring liquid to a boil again,
put the lid on and reduce heat to low and simmer for 1
hour.
Remove from the heat and cool some. Line cheesecloth in a
large strainer and strain the stock through it, then use it or
freeze as noted in basic stock recipe. |
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