Küchenlatein - technical terms from the kitchen
"Parry and dress the meat and then poach it in a duck consommé". Oh my gosh, how do you train dead animals? Again and again you stumble in recipes over kitchen concepts that leave the layman at a loss. A small overview of the most common expressions? to apply and better knowledge;)
In the beginning was the fund. What a broth!
The rear is in the car in the back, in the kitchen at the front. A fund is a full-bodied broth from whatever? ideally you can get the last and the best out of leftovers (vegetable sections, bones, carcasses).
Vegetable stock, veal stock, beef stock, poultry stock, fish stock, game stock, duck stock. In contrast to the broth, which is cooked exclusively or gesimmert, the ingredients are initially vigorously roasted to the fund. And then, slowly, slowly sinking in front of him.
The basic recipe for the "one-for-everything" calf fund: rub many veal bones (preferably marrow bones) with tomato paste and roast them vigorously on a baking tray in the oven. do not get black. On a second plate roast onions, carrots, celeriac, parsley root in pieces? in the amount half as much as the bones. Even those who do not turn black! Then put everything in a large pot, fill with water, thyme and bay leaves and slowly bring to a boil once. Temperature down and simmer all day (just below the boiling point, small bubbles in the broth are ok, large bubbles are evil!) Let. Never cook! Everything you smell from the back then is no longer a taste in it. After cooling, best freeze in portions.
A consommé This is what we also call a broth - a clear soup in which meat and vegetables were once again boiled in the broth. Consommé double has less water to meat.
And then there are those Demi Glace, Put simply, this is an extreme reduction of a veal fund with a shallot cooked in red wine. The accelerator for sauces? Suffice small amounts, which can be perfectly frozen in the egg cube maker!
