第十堂課Stock是做soup和sauce的基礎,詹姆士說過醫師的方,廚師的湯,表示熬湯的重要.
熬湯的基礎:水:骨頭:蔬菜=10:5:1 也就是一公斤的蔬菜,五公斤的骨頭,10公升的水
熬湯的時間:牛骨8小時 雞骨2小時 魚骨20分鐘
熬湯的時候湯不能滾,否則湯會濁,並且要不斷撈掉油脂
煮好後將湯過濾並用紙巾吸掉多餘的油脂
接下來介紹湯:
一.Minestrone
這道湯來自義大利基底是雞高湯,在澳洲餐廳也很常見喔!
準備:15克扁豆、15克奶油、15克培根、一瓣大蒜、15克洋蔥、15克紅蘿蔔、15克高麗菜、鹽及胡椒
、15克芹菜莖、15克韭蔥、15克番茄醬、15克馬鈴薯、15克番茄丁、5克Parsley、15克spaghetti、500毫升雞高湯
1.冷水煮滾扁豆後泡著放涼
2.奶油炒培根加上大蒜末,洋蔥丁,紅蘿蔔丁,高麗菜段,芹菜莖及韭蔥煸炒
3.加番茄醬翻炒後加高湯燉20分鐘
4.加入馬鈴薯,spaghetti用毛巾滑過桌緣取段,及扁豆
5.調味並加入parsley
TIPS:所有的食材盡量都切一致大小及形狀,建議是paysanne
結論:味道蠻豐富的湯,但還是喝不習慣
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Summary of Recipes
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Recipe 1:Minestrone
Ingredients:
- 15g haricot beans、15g butter、15g bacon、1clove garlic、15g onion、15g carrots、15g cabbage、15g celery、15g leek、15g tomato paste、500 ml chicken stock、15g spaghetti、15g potato、15g tomato concasse、5g continental parsley、salt and pepper
Method:
Step 1
- Cook haricot bean by covering with cold water and bring to the boil then turn off the heat
- Cook bacon in butter,add garlic,onions,carrots,cabbage,celery&leek and sweat
Step 2
- Stir through tomato paste and sweat slightly
- Bring to the boil and simmer for 20 minutes
Step 3
- Add potato, spaghetti and drained soaked beans and cook until tender
- Add extra liquid as evaporation takes place during cooking
- Adjusting seasoning,stir in parsley and serve in a hot soup bowl
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二.Green pea veloute
準備:20克奶油、100克青豆仁、20克麵粉、20克薄荷葉、30克洋蔥、500毫升雞高湯、50毫升鮮奶油、鹽和胡椒
1.雞高湯與洋蔥煮滾後轉小火
2.加入青豆仁與薄荷葉煮後,取出用調理機打勻
3.融化奶油加入麵粉,並仔細調勻高湯,即是veloute濃湯
4.將青豆泥加入濃湯後過篩後煮滾並加入鮮奶油及調味
5.將韭蔥切絲炸過後放置於湯上裝飾
TIPS:做Veloute時要仔細拌勻再陸續加高湯,煮的時候也需持續攪拌,否則會有顆粒
結論:依此方法青豆可變化成其他口味,只要veloute做得好,這道濃湯就會很好
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Recipe 2:Green Pea Veloute
Ingredients:
- 20g butter、100g green peas、20g flour、20g fresh mint leaves、30g onion、500ml stock
、50ml cream、salt and pepper
Method:
Step 1
- Place chicken stock and onion in a pot and bring to the boil,turn down to a simmer
- Blanch green peas and mint leaves in chicken stock
- Puree green peas and mint leaves together until smooth
- Make a blond roux with the butter and flour
- Remove onion from chicken stock and use the stock to make a veloute
- Once the veloute is cooked out add the green pea and mint puree and bring back to the boil
- Next pass the soup through a chinois,re-heat,season, add cream and correct the consistency
- Served in a hot soup bowl garnished with deep fried julienne of leek
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