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 White Stock
Yield: 7.5 lit
Ingredients:
- 4.5 kg bones chicken / beef / veal
- 9.5 lit water
Mirepoix:
- 455 gm onions chopped
- 230 gm celery chopped
- 230 gm carrots chopped optional
Sachet:
- 1.3 gm thyme
- 1.3 gm black peppercorn
- 1 no bay leaf
- 2 no whole clove
- 6 no parsley stems
Procedures:
- If beef or veal bones are whole ... cut them into *3-4 inch / 8-10 cm* pieces ... Rinse the bones in cold water...
- Blanch the bones ... place them in a stock pot ... cover with cold water ... bring to a boil ... Drain and rinse...
- Place the bones in the stock pot ... cover with fresh cold water ... Bring to a boil ... reduce heat to simmer ... skim the scum frequently ...
Add the mirepoix ... sachet ingredients ...(tied in cheesecloth) ...
- Simmer ... skimming the surface frequently ... (Chicken: 3-4 hours / Beef and veal: 6-8 hours) ... Keep bones covered with water ...
- Strain with layers of cheesecloth ... Cool the stock ... in a water bath and refrigerate.
Note:
- Bones and water can be increased by 20%.
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