Fund yourself cooking
First of all a bit basic: Funds make the pep of many dishes (give your bolognese something homemade cattle fund, it's awesome). You expensive to buy in my opinion but nonsense.
I cook my funds primarily from leftovers, vegetable peels and tail sections, as well as meat sections (fat margins, etc.). So the whole costs relatively little and the work is also manageable. Planning is everything.
If I am consuming a lot of cooking for many people anyway, I take a few extra ingredients for the rear while shopping (1-2 bundles of greens, a few bones or a leg slice, etc). Together with the resulting bowls from the actual cooking you get enough together to cook a super fund. By the way, I completely use all vegetable peelings (e.g., onion peels, garlic peels, the hard pieces of leek, as well as the tail, etc.). However, you should wash the vegetables first.
Now to the individual funds:
All funds require:
the largest existing pot (mine has 8 L)
the second-size pot
a pasta strainer
a tea towel
a ladle
The workflow:
Remove bacon, grease sections in the pot, or let oil get hot (stove at full throttle until further notice)
Meat, bones and fish (the soil is allowed to brown), does not apply to vegetable stock.
Add coarsely chopped vegetables and bowls and a little water and scrape off the topping (the delicious taste is inside). (Goes well with a spatula made of wood)
Fill pot with cold water, salt, pepper, spices and boil, then you can put down the stove.
Simmer for at least 2.5 hours (the longer the better), replenish boiled water if necessary, stir usually does not distress.
The tea towel is now placed in the pasta strainer and you gradually draws the entire pot contents through the sieve in the 2nd pot.
The whole thing then about 1/3 (the fund should be strong enough) boil down and then either fill in glasses or let cool and freeze portions.
Variant:
You can also cook down the amount until you have about 1 liter of liquid in the pot. Then you freeze it in an ice cube mold. (The whole thing then has the same effect as Kn * rr bulion pur (or whatever that means)
So now to the ingredients (in each case the absolute must, you can in principle do everything in and with the quantities you do not have to be so accurate)
Vegetable stock:
4-5 carrots
1 / 4-1 / 2 Selerie
4 onions
3-4 cloves of garlic
1 bunch of parsley
1 stick of leek
2 parsley roots
other vegetables (or bowls and tails)
salt
pepper
3 - 4 bay leaves
8 - 10 juniper berries
Cattle / meat / lamb stock:
the same ingredients as the vegetable stock (a little less of everything) and in addition the following
about 1 - 1.5 kg of meat and bones (for example 1 leg slice and 2 marrow bones)
Fat and meat sections (are collected in the TK chest with me)
with beef rosemary
with lamb coriander
3-4 tablespoons tomato paste
Fish stock:
at least 1kg fish heads / tails / leftovers from filleting
3 - 4 carrots
4 bars of lemongrass
- gave it to the fish lemon, the squeezed remainders can also with pure
1/4 selerie
3 onions
2 cloves of garlic
1 bunch of parsley
1 stick of leek
1 parsley roots
further vegetables (or bowls and tails)
salt
pepper
3 - 4 bay leaves
6 juniper berries
Finally, my sauce kick:
1 liter red wine (I take one for 2 - 3? From the discounter) and 500 - 750ml sherry medium dry in a saucepan and boil down to 80 to 100 ml total. Then leave to cool and in a glass jar in the refrigerator. Keeps eternal and gives every gravy the absolute kick (1 - 2 teaspoonfuls).
