Food Allergy
If you note any food allergy reaction whenever you or your love ones ate certain food ... from rashes, cough to asthma and anaphylactic reaction ... confirm it with an allergy test ... besides taking food allergen off the recipe and menu ... you need to ensure that there are no cross contamination from the worktop to equipments used ... read labels of packaged products ... unsured don't use ... it can be life threatening for someone with severe allergy and anaphylactic reaction.
Basic Brown Stock
Yield: 7.5 lit
Ingredients:
- 4.5 kg bones lamb / beef / veal
- 9.5 lit water
Mirepoix:
- 460 gm onions chopped
- 230 gm celery chopped
- 230 gm carrot chopped
- 460 gm tomatoes / tomato puree
Sachet:
- 1.2 gm thyme
- 1.2 gm black peppercorn
- 1 no bay leaf
- 2 no whole cloves
- 6 no parsley stems
Procedures:
- If bones are whole ... cut into 3 to 4 inch / 8-10 cm pieces ...
- Place bones in a roasting pan in a hot oven (400°F / 200°C) ... brown them well.
- Remove bones from pan ... place in a stock pot ... cover with water ... bring to a simmer ... Skim and continue to simmer ...
- Drain ... reserve the fat in the roasting pan ... Deglaze the pan with water ... add to stock pot ...
- Toss the mirepoix with some of reserved fat ... brown well in the oven ...
- Add the browned mirepoix ... tomato ... sachet to the stock pot ...
- Simmer for 6-8 hours ... skimming surface frequently ... keep bones covered with water ...
- Strain with layers of cheesecloth ...
- Cool the stock ... in a cold-water bath ... refrigerate.
Note:
- Bones and water can be increased by 20%.
- Parsley stems can be increased by 25%.
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