Sunday, August 26, 2007
Chicken Broth and Stock
Chicken broth is usually made with chicken meat and chicken parts, with a high flesh to bone ratio. Whole chicken or assorted parts can be used. The reduction time for chicken broth at sea level is about 3 hours.
Chicken stock is made mostly of chicken parts that have a very low flesh to bone ratio. Backs, necks and breast bones produce the best stock. To achieve the maximum extraction of gelée from the chicken bones the reduction time at sea level is 6 hours.
Water, vegetables, herbs, and salt are ingredients that are common to both stock and broth.
Chicken Broth
Total Ingredients:
2 stewing hens about 5 lb. each
3 medium onions cut in half
4 large carrots trimmed and peeled
1 root end of a whole celery stalk, 4 inches long
3 medium fresh tomatoes cut in half
1 cup parsley, stems only
½ cup salt
cold water to cover ingredients by 2 inches
Step One: Cook the broth
Combine total ingredients into a 20 qt. stock pot. Place over high heat until it comes to a boil. Reduce heat to hold a medium simmer for three hours. Use a large spoon to remove residue floating on surface. This residue is coagulated protein and will occur at first boil and decrease after you skim it for the first 15 minutes.
Step Two: Strain broth and de-bone chicken
Pour the broth through a large fine strainer. Save the chicken and de-bone while it is still warm. Discard extracted vegetables. Taste and adjust for salt. Refrigerate broth overnight. You can use the chicken for chicken soup or chicken salad.
Step Three: De-fat the broth
The next day, remove all of the solid fat on the surface of the refrigerated broth with a large spoon.
Chicken Stock
Make the following changes to the above recipe when making chicken stock:
Use 12 to 15 lb. chicken bones instead of stewing hens*
Increase the reduction time to 6 hours
The vegetables listed in the recipes for both stock and broth are the essential vegetables. Additional odds and ends from your refrigerator include extra pieces of almost any root vegetable such as a spare turnip, a piece of fennel root, a piece of jicama, etc. A small piece of beef knuckle bone is also a pleasant addition. When making the stock recipe, bear in mind the vegetables will give up their flavor in 3 hours of reduction, therefore it is not necessary to start your stock pot with the vegetables at the start. They can be added at any point you desire as long as they remain in the pot for the mandatory 3 hours.
Source: La Lama Mountain Ovens.
Read more!
Chicken stock is made mostly of chicken parts that have a very low flesh to bone ratio. Backs, necks and breast bones produce the best stock. To achieve the maximum extraction of gelée from the chicken bones the reduction time at sea level is 6 hours.
Water, vegetables, herbs, and salt are ingredients that are common to both stock and broth.
Chicken Broth
Total Ingredients:
2 stewing hens about 5 lb. each
3 medium onions cut in half
4 large carrots trimmed and peeled
1 root end of a whole celery stalk, 4 inches long
3 medium fresh tomatoes cut in half
1 cup parsley, stems only
½ cup salt
cold water to cover ingredients by 2 inches
Step One: Cook the broth
Combine total ingredients into a 20 qt. stock pot. Place over high heat until it comes to a boil. Reduce heat to hold a medium simmer for three hours. Use a large spoon to remove residue floating on surface. This residue is coagulated protein and will occur at first boil and decrease after you skim it for the first 15 minutes.
Step Two: Strain broth and de-bone chicken
Pour the broth through a large fine strainer. Save the chicken and de-bone while it is still warm. Discard extracted vegetables. Taste and adjust for salt. Refrigerate broth overnight. You can use the chicken for chicken soup or chicken salad.
Step Three: De-fat the broth
The next day, remove all of the solid fat on the surface of the refrigerated broth with a large spoon.
Chicken Stock
Make the following changes to the above recipe when making chicken stock:
Use 12 to 15 lb. chicken bones instead of stewing hens*
Increase the reduction time to 6 hours
The vegetables listed in the recipes for both stock and broth are the essential vegetables. Additional odds and ends from your refrigerator include extra pieces of almost any root vegetable such as a spare turnip, a piece of fennel root, a piece of jicama, etc. A small piece of beef knuckle bone is also a pleasant addition. When making the stock recipe, bear in mind the vegetables will give up their flavor in 3 hours of reduction, therefore it is not necessary to start your stock pot with the vegetables at the start. They can be added at any point you desire as long as they remain in the pot for the mandatory 3 hours.
Source: La Lama Mountain Ovens.
Read more!
Tuna and Iceberg Lettuce Pasta
1 can Prego Traditional Pasta Sauce
1 thsp olive oil
2 shallots, sliced
2 cloves of garlic, crushed
1 can tuna chunks in brine or water
50g iceberg lettuce
200g spiral pasta, cook according to instructions on pack
salt and pepper to taste
Heat olive oil, saute shallots and garlic till fragrant. Put in cooked pasta, Prego pasta sauce and stir until pasta is well coated with sauce.
Then add in tuna and lettuce and stir for 1 minute. Add salt and pepper o taste. Serve immediately.
Preparation time: 10 min
Cooking time: 25 min
Serves: 2 - 3
Source: Campbell's recipes
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1 thsp olive oil
2 shallots, sliced
2 cloves of garlic, crushed
1 can tuna chunks in brine or water
50g iceberg lettuce
200g spiral pasta, cook according to instructions on pack
salt and pepper to taste
Heat olive oil, saute shallots and garlic till fragrant. Put in cooked pasta, Prego pasta sauce and stir until pasta is well coated with sauce.
Then add in tuna and lettuce and stir for 1 minute. Add salt and pepper o taste. Serve immediately.
Preparation time: 10 min
Cooking time: 25 min
Serves: 2 - 3
Source: Campbell's recipes
Labels: lettuce, pasta, tuna, veg
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Saturday, May 26, 2007
Stir-fried kailan
CHINESE KALE or KAILAN: Sometimes also called Chinese Broccoli, this veggie is prized for its lovely stems and not its tough leaves. When purchasing kalian, look for fresh leaves, and keep in a plastic bag. Trim off most of the leaves, leaving a tiny part on the stem, and chop off the hardest part of the stem. Kailan is best served blanched and topped with a mixture of oyster sauce, sugar and fried garlic or shallots.
source: Suite 101
Recipe 1
1 small tray of stir-fry beef cuts
baby kailan (cut into small portions)
Marinate the beef cuts with dark soya sauce, oyster sauce, garlic oil, brown sugar, freshly ground black pepper, cornflour and sea salt. (2 minutes)
Heat wok, drizzle olive oil and stir-fry beef for 1 minute, put in the kailan and stir for another minute. Add a little hot water and it's all done.
source: Audrey cooks
RECIPE 2
Ingredients
150g kale (Hong Kong kailan)
100g sweet snow peas
100g carrot, cut into desired shapes
200g deboned chicken meat, cubed
2 thin slices old ginger
1 tbsp sesame oil
1/2 tbsp oil
Seasoning (A):
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1/2 tsp sesame oil
Seasoning (B):
1/2 tsp salt
1/2 tsp sugar
1/2 tsp light soy sauce
Method
MARINATE chicken with seasoning (A). Slice off fibrous parts of the kale stem and cut slantwise into thick slices. Blanch snow peas and carrots in hot boiling water. Add a pinch of salt and sugar.
Remove, put into cold running tap water. Drain. Heat oil and sesame oil in a wok, fry ginger till fragrant.
Put in marinated chicken meat and stir-fry for two minutes. Add kale, snow peas, carrots and seasoning (B). Fry briskly for 1 to 2 minutes. Dish out and serve hot.
source: Star Online
Read more!
source: Suite 101
Recipe 1
1 small tray of stir-fry beef cuts
baby kailan (cut into small portions)
Marinate the beef cuts with dark soya sauce, oyster sauce, garlic oil, brown sugar, freshly ground black pepper, cornflour and sea salt. (2 minutes)
Heat wok, drizzle olive oil and stir-fry beef for 1 minute, put in the kailan and stir for another minute. Add a little hot water and it's all done.
source: Audrey cooks
RECIPE 2
Ingredients
150g kale (Hong Kong kailan)
100g sweet snow peas
100g carrot, cut into desired shapes
200g deboned chicken meat, cubed
2 thin slices old ginger
1 tbsp sesame oil
1/2 tbsp oil
Seasoning (A):
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1/2 tsp sesame oil
Seasoning (B):
1/2 tsp salt
1/2 tsp sugar
1/2 tsp light soy sauce
Method
MARINATE chicken with seasoning (A). Slice off fibrous parts of the kale stem and cut slantwise into thick slices. Blanch snow peas and carrots in hot boiling water. Add a pinch of salt and sugar.
Remove, put into cold running tap water. Drain. Heat oil and sesame oil in a wok, fry ginger till fragrant.
Put in marinated chicken meat and stir-fry for two minutes. Add kale, snow peas, carrots and seasoning (B). Fry briskly for 1 to 2 minutes. Dish out and serve hot.
source: Star Online
Labels: kailan, stir-fried, veg
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