Maggie 教學 法式褐色高湯及肉汁做法 (人物介紹 -Auguste Escoffier奧古斯特·埃斯科菲耶)
Tutorial
法式褐色高湯 Brown Stock +Gravy
材料:
奶油 1大匙
豬皮、牛肉、豬肉或羊肉等 共 1公斤 (切塊)
牛清高湯 3公升
(另有牛清高湯影片,在這: )
做法:
在鍋中少許奶油中大火加熱,加入豬皮、牛肉等煎至每面金黃,
然後加入少許牛清高湯,煮沸,轉小火煮至有點焦化,
再加入少許牛清高湯,煮沸,轉小火煮至再焦化,
重複做三次的焦化,
然後再加入全部的牛清高湯燉煮至沸,加蓋轉小火煮約 5小時。
把湯用濾網過濾,然後再用濾布過濾。
Brown Stock 褐色高湯
Ingredients:
1 tbsp butter
1 kg pig rind, pork, beef or lamb (cut into pieces)
3000 c.c. beef broth
(My beef broth cooking video: )
Method:
Heat butter into a pot over medium high heat, add the pig rind and all the meat and cook until golden brown.
Pour in the beef broth almost cover the meat, bring it to a boil and cook until the liquor caramelized.
Pour some beef broth again and repeat two more times.
Pour in all the beef broth into the pot and bring it to a boil, lower the heat and then simmer for 5 hours.
Filter the soup through sieve and put it in another container, and then sieve the soup with cheesecloth again.
Негізгі бет Тәжірибелік нұсқаулар және стиль 萬用的基礎湯底- 褐色高湯和肉汁做法 Brown Stock and Gravy
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