* Exported from MasterCook *
Brown Roux
Recipe By : CIA Textbook: The Professional
Chef
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Parts Flour
1 Part
fat
Roux can be prepared with any type white wheat flour but most
desireable is all purpose due to its starch
contgent. Clarified
butter is the most common fat. Other fats may be used but be aware
that this will alter
the flavor of the dish. This is not a bad thing
but should be kept in mind when seeking certain tastes.
It
shoujld be smooth and moist with a glossy sheen. Not dry and not
greasy. "It should look like sand at low tide"
Adjust as needed with
more fat or flour. Stir as it cooks and cook to desired color.
To reduce chances
of scorching large qualities of roux may be placed
in a moderate oven [350F to 375F or 177 to 191C] to complete cooking.
There
are four basic colors:
white
Blond
brown [deep brown with strong nutty aroma]
Dark [dark brown with a pronounced
nutty flavor and aroma]
Once it is cooked to desire doneness, it may be rapidly cooled and
refrigerated for later
use.
It can be added 3 ways
Cool roux can be added to hot liquid
Cool liquid may be added to hot roux
warm
roux may be added to liquids of any temperature
Generally:
Avoid temperature extremes to prevent lumping
Cool
or room temp roux can be incorporated into hot liquid more easily
than ice cold because fat is not as solid
Very cool
liquid should not be used. It will initally cause roux to harden.
Extremely hot roux should be avoided because it
may splatter when
cobmined with a liquid and could cause serious burns.
The full thickening action of roux is evident
when liquid has reached
approx 200F or 93C. Long cooking sauces and soups are further
thickened through reduction
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NOTES : This amount serves
any number. It is a basic ratio.
* Exported from MasterCook *
Brown Veal Stock
Recipe By :
Serving Size : 1 Preparation
Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
--------
------------ --------------------------------
2 Fluid Ounces Vegetable
Oil Or As Needed
8 Pounds Veal Bones, Include Knuckles And Trim
1 Gallon Cold Water
2 Teaspoons
Salt
1 Pound Large Dice Mirepoix -- See Epagnole Sauce
4 Ounces Tomato Paste -- Up To 6 Ounces
1
Sachet d'Epice -- See Epagnole s
Condition the roasting pan. Heat pan
and enough oil to lighly film
the pan in a 425F oven. Add bones to pan and return to oven. Roast
the bones
stirring and turning from time to time until they are a deep
brown. Approx 30 to 45 minutes.
Transfer to a stockpot.
Add all but 1 cup of the cold water and the
salt. Deglaze the roasting pan with the remaining cup of water.
Add
the released drippings to the stockpot. Bring to a simmer slowly over
low heat. Adjust the heat
if needed to establish an even gentle
simmer and continue to cook. Skim surface as needed.
When it is simmering,
heat a medium sized rondeau over medium high
heat. Add enough oil to film the pan. Add the Mirepoix and cook,
stirring
occasionally, until the onions are a deep golden brown.
About 15 to 20 minutes. Add the tomato paste and continue
to cook
stirring frequently until it takes on a rusty brown color and gives
off a sweet aroma. About a minute
or two. Add a few ladles of the
stock to this and stir until the pan releases the drippings. Add this
to
the stock after it has simmered about 5 hours. Add the Sachet at
the same time.
Continue to simmer the stock,
skim as needed and taste from time to
time until it has developed a rich flavor and a noticeable body.
About an hour.
Strain
the stock. You may use it now. If you need to degrease, skim
as needed. Or you can rapidly cool and store
until later.
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NOTES
: This makes 1 gallon
* Exported from MasterCook *
Demi Glaze
Recipe By : CIA's Text book The Professional Chef
Serving
Size : 32 Preparation Time :0:00
Categories :
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
32
Fluid Ounces Brown Veal Stock
32 Fluid Ounces Espagnole Sauce
Combine
both in a heavy pot and simmer over low to medium heat until
it is reduced by half.
Skim the sauce frequently while
it simmers.
Strain the sauce.
It is now ready to use or you can cool rapidly and refrigerated for later use.
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NOTES : The reduction leads
to 32 ounces. As you can see the servings
are not people but ounces.
* Exported from MasterCook *
Espagnole Sauce
Recipe By : CIA Textbook: The Professional Chef
Serving
Size : 1 Preparation Time :0:00
Categories :
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Fluid Ounces Vegetable Oil
1 Pound Medium
Dice Mirepoix Ingredients
2 Fluid Ounces Tomato Paste
1 Gallon
Brown Veal Stock
1 Pound Brown Roux
1 Sachet d'Epices
Salt -- as needed
Ground Black Pepper -- As Needed
Basic Formula For Mirepoix Ingredients:
2 Parts
Onion
1 Part Celery
1 Part
Carrot
Basic
Forumla For Sachet d'Epices:
3 Stems Parsley -- Up To 4
1 Sprig Thyme -- Or
1 Teaspoon
Dried Thyme
1 Bay Leaf
1
Teaspoon Cracked Peppercorns
1 Clove
Garlic -- optional
Heat oil in a rondeau over medium heat and saute onion until
translucent. Add remaining
mirepoix ingredients and continue to
brown.
Add paste and cook for several minutes until it turns rusty brown and
has
a sweet aroma. It is about a minute.
Add stock and bring to simmer.
Whisk roux in the stock. Return
to a simmer and add the sachet.
Simmer for about an hour skimming the surface as needed.
Strain the sauce. Taste
and season with salt and pepper. It is ready
to serve or it may be rapidly cooled and refrigerated for later use.
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NOTES : This makes one
gallon.
