Brown Stock ( Estouffade ) 4litres Beef shin bones -4kg Onions -250gm Carrots -125gm Leeks-125gm Celery- 125 gm Water-6 litres Thyme- 01 sprig Bay leaf- 1 nos Peppercorns-1 tsp Tomato paste- 50g Method: 1. Clean and wash the shin bones to remove any dirt and blood. Crack the bones for better flavour. 2. Roast the bones in the oven till they are brown. Put in cold water and slowly bring to a boil. Discard the water as it will have impurities and refill the pot with fresh cold water and bring to a boil. 3. Add tomato paste and simmer the stock for 8 to 10 hours. 4. Add roasted mire poix only in last one hour remaining and the sachet 30 minutes before the finishing time. 5. Skim the stock from time to time, as the impurities will rise to the top. 6. Remove from the fire, strain and cool immediately for further usage. 7. Strain the stock and cool immediately. 8. Refill the pot with more water and boil for one hour to
Water is a fundamental ingredient in cooking, and its various applications play a crucial role in creating a wide range of dishes. Here are some common ways water is used in cooking: Boiling: Boiling is one of the most common cooking methods that involves submerging food in boiling water. It's used for cooking pasta, vegetables, eggs, and grains like rice and quinoa. Blanching: Blanching involves briefly immersing food, usually vegetables, in boiling water and then transferring them to ice water. This process helps to preserve color, texture, and nutrients, making the vegetables vibrant and crisp. Steaming: Steaming is a gentle cooking method where food is exposed to steam generated from boiling water. It's great for retaining nutrients and natural flavors in vegetables, fish, and dumplings. Poaching : Poaching involves gently simmering food in water, often with added flavors like herbs or spices. It's commonly used for cooking delicate foo