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股票提示:如何将所有的碎片变成美味的肉汤!

在“厨房保密”中,安东尼Bourdain是众所周知,股票是餐厅烹饪和家乡烹饪之间最大的差异之一。它是将深度,强度和结构添加到任何菜肴的秘密成分。但是,不要抓住他的话。

  • Why you should make stock:库存不仅为任何菜肴带来了极致的浓郁味道,它也是way to turn scraps that might otherwise go to waste into a delicious, versatile, and long-lasting super ingredient.

  • What qualifies as scraps:Stock is a great way to use up excess aromatic vegetables or vegetables that are on their last legs like celery cores, slightly wilted carrots, or that random half an onion that your roommate stashed in the fridge and never finished. Stock is also a great way to use parts of vegetables that you don’t normally cook with, like leek greens, scallion roots, and fennel fronds. We do not recommend using things like onion skins and carrot peels in stock as they don’t add a ton of flavor, but the final call is up to you!

  • 不完美的蔬菜库存:洋葱,胡萝卜,芹菜,大蒜,韭菜,茴香,蘑菇,百里香,欧芹。NOTE:Avoid cruciferous veggies like cabbage or brussels sprouts as they can result in a bitter stock.

  • 其他有趣的成分添加:Fresh herbs like thyme and parsley are lovely in stock but be careful of intense/woody herbs like rosemary as they can overpower it. Double concentrated tomato paste adds a nice combo of sweetness, acidity, and savoriness. A parmesan cheese rind (too often thrown out!) in stock adds a wonderful savory flavor. If you’ve got a splash of wine left over, it can be a great way to round out your stock, too.

  • 这些原则很棒,但食谱呢?

    • To start, try this蔬菜汤

    • 如果你吃肉,试试这个鸡汤

    • For a “catch all” stock recipe that incorporates a range of scraps, trythis one!!

  • 一些提示让您的库存更美​​味:提前尝试烘烤或培养蔬菜来加深他们的味道。如果您使用的肉,请从烤鸡中拯救骨骼/肉类碎片,或者选择像柄和牛尾一样的剪切,因为它们更便宜,并为更多的身体提供更美味的库存。

  • How to incorporate stock into your routine:拯救你的蔬菜和肉类碎片在你的冰箱里,一旦你足够赚到股票,在星期天制作大批次。关于股票的伟大事物是一旦你把它放在煮沸器上,你就可以开始烹饪其他食物,去徒步旅行,或者只是寒冷直到它完成。一旦你紧张并冷却你的股票,标签和约会它并将其保留在冰箱中!

  • 如何使用库存:In addition to being the perfect base for arestorative fall soup,您可以使用您的股票作为肉类或蔬菜的烧制液体,作为烹饪米或谷物的媒介,以及作为下一个酱汁的终极美味拳!

2Comments

  • Avatar
    Marshall James
    2018年1月29日在上午1:52

    Love the encouragement, but I am a complete novice and was hoping this article would have actual instructions on how to make stock. I appreciate the lists of what to use and what not to, but how does one make stock? Off to Google, I suppose.

    回复
    • Avatar
      John Zamora
      2018年1月29日在晚上8:17

      嘿马歇尔!谢谢阅读和分享此反馈!我们也会开始编写一个基本的库存配方。你是绝对正确的,我们应该包括新手和退伍军人的选择相似!这是Bon Appetit的一个很好的起始配方:https://www.bonappetit.com/recipe/vegetable-stock.
      快乐烹饪!

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