I got two pots with each with 5 liters of homemade beef stock gently simmering on the oven. One is a basic fond blanc (a light-golden one, basis for soups) and the other a fond brun (a dark brown rich fond I use for gravy).
I wish the brown one was veal but I didn't get any bones so beef will do as well. When done it will be reduced until it's thick and gelatinous.
The smell already is fantastic ...
Beef Stock
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Vraith
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sheeesh...all your talk about prep/recipes Vader, and the stuff you say about plating....if I ever get back to Europe, I'm gonna knock on your door and beg for a meal.
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"Most people are other people. Their thoughts are someone else's opinions, their lives a mimicry, their passions a quotation."
the hyperbole is a beauty...for we are then allowed to say a little more than the truth...and language is more efficient when it goes beyond reality than when it stops short of it.
the difference between evidence and sources: whether they come from the horse's mouth or a horse's ass.
"Most people are other people. Their thoughts are someone else's opinions, their lives a mimicry, their passions a quotation."
the hyperbole is a beauty...for we are then allowed to say a little more than the truth...and language is more efficient when it goes beyond reality than when it stops short of it.
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Vader
- The Gap Into Spam
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For the dark fond I put the bones with a bit of butter fat on a deep tray and roast them in the oven (without burning them to avoid bitterness). I then add diced carrots, celeriac, onions, garlic and leek and let brown a bit. I strain off the excess fat and put everything into a big pot. I also add lots of beef to the bones.
I then put the tray on the cooker, add a bit of tomato puree and let it slightly roast. I deglace it with red wine, let it reduce and it starts roasting again, deglace it again with red wine and so on. I do this three times before I add this pan drippings/wine/tomato puree stuff to the cooking pot. In goes lots of water, a bit of diced /skinned and seeds reduced) tomato, bay leaves, thyme, flat parsley and a few pepper corns.
Then I bring it to the boil and let simmer uncovered for at least 4 hours, skimming off the grey foam every now and then. When it's finished I strain it to a sieve (sometimes even to a piece of cloth) to get it clear. After cooling down I remove some more fat and then brting it to the boil again and let reduce A LOT.
The light fond is simpler. I just put beef and bones with carrots, celeriac, onion, leek, bay leaves, flat parsley and a few pepper corns into a pot, add water and let cook for hours.
As you might notice I don't add salt. It would get too salty when being reduced heavily.
@Vraith
Let me know when and where.
I then put the tray on the cooker, add a bit of tomato puree and let it slightly roast. I deglace it with red wine, let it reduce and it starts roasting again, deglace it again with red wine and so on. I do this three times before I add this pan drippings/wine/tomato puree stuff to the cooking pot. In goes lots of water, a bit of diced /skinned and seeds reduced) tomato, bay leaves, thyme, flat parsley and a few pepper corns.
Then I bring it to the boil and let simmer uncovered for at least 4 hours, skimming off the grey foam every now and then. When it's finished I strain it to a sieve (sometimes even to a piece of cloth) to get it clear. After cooling down I remove some more fat and then brting it to the boil again and let reduce A LOT.
The light fond is simpler. I just put beef and bones with carrots, celeriac, onion, leek, bay leaves, flat parsley and a few pepper corns into a pot, add water and let cook for hours.
As you might notice I don't add salt. It would get too salty when being reduced heavily.
@Vraith
Let me know when and where.
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