Serious Eats: The Food Lab | Serious Eats
- The Ultimate Beef Stroganoff | Serious Eats
- The Food Lab: Fresh Ricotta in Five Minutes or Less | Serious Eats
- Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor | Serious Eats
- How to Make The Best Chicken Stock | Serious Eats
Herb Rub
Makes 1 small jar
A very large bunch of fresh sage, two to three times as much as the rosemary
A large bunch of rosemary
8 garlic cloves, peeled
1 heaping tablespoon Maldon salt
1. Pick the leaves off the sage and rosemary stalks. In a small food processor, chop up the herbs with the garlic cloves and salt until the mixture is pretty fine. Discard any sticks or seeds.
2. Spread the herb mixture on a baking sheet and let it dry for about three days. Once dry, store your herb in a tighly-sealed in a jar for up to a year.
Read the book and then get cooking. Food. Recipe.
Showing posts with label Stock. Show all posts
Showing posts with label Stock. Show all posts
Thursday, 1 December 2016
Saturday, 12 March 2016
Hearty Vegetable Stock (Vegan).
- Hearty Vegetable Stock (Vegan) | Serious Eats
30 gram dried mixed mushrooms such as oyster, porcini, or morel
1 medium yellow onion, split in half
1 large carrot, roughly chopped
3 stalks celery, roughly chopped
2 to 3 leeks, greens only (reserve whites for another use)
3 cloves garlic, smashed
1 (4-inch) piece kombu (Kombu is dried giant sea kelp. It can be found in most Asian markets.)
3 bay leaves
6 sprigs thyme
6 sprigs parsley
1 tabespoon whole black peppercorns
1 teaspoon fennel seed
1 teaspoon coriander seed
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches.
Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about 40 minutes.
Remove mushrooms with tongs and set aside for another use.
Strain stock through a fine-mesh strainer.
Discard solids.
Allow stock to cool uncovered at room temperature for 1 hour.
Cover and transfer to refrigerator until completely chilled.
Refrigerated stock will keep for about 1 week.
- Vegetable Stock From 'Afro-Vegan' | Serious Eats
1/2 small head of green cabbage (about 450 gram), thinly sliced
1 large carrot, coarsely grated
2 stalks celery, thinly sliced
2 large yellow onions, thinly sliced
1 head garlic, broken apart into cloves and unpeeled cloves smashed with the flat side of a knife
3 sprigs thyme
1/2 teaspoon coarse sea salt
9 cups water
Combine all the ingredients in a large pot and bring to a boil over medium-high heat.
Decrease the heat to medium-low and simmer uncovered for about 1 hour.
Strain through a fine mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)
Use immediately or let cool and store in the refrigerator for up to 3 days or the freezer for up to 6 months.
30 gram dried mixed mushrooms such as oyster, porcini, or morel
1 medium yellow onion, split in half
1 large carrot, roughly chopped
3 stalks celery, roughly chopped
2 to 3 leeks, greens only (reserve whites for another use)
3 cloves garlic, smashed
1 (4-inch) piece kombu (Kombu is dried giant sea kelp. It can be found in most Asian markets.)
3 bay leaves
6 sprigs thyme
6 sprigs parsley
1 tabespoon whole black peppercorns
1 teaspoon fennel seed
1 teaspoon coriander seed
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches.
Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about 40 minutes.
Remove mushrooms with tongs and set aside for another use.
Strain stock through a fine-mesh strainer.
Discard solids.
Allow stock to cool uncovered at room temperature for 1 hour.
Cover and transfer to refrigerator until completely chilled.
Refrigerated stock will keep for about 1 week.
- Vegetable Stock From 'Afro-Vegan' | Serious Eats
1/2 small head of green cabbage (about 450 gram), thinly sliced
1 large carrot, coarsely grated
2 stalks celery, thinly sliced
2 large yellow onions, thinly sliced
1 head garlic, broken apart into cloves and unpeeled cloves smashed with the flat side of a knife
3 sprigs thyme
1/2 teaspoon coarse sea salt
9 cups water
Combine all the ingredients in a large pot and bring to a boil over medium-high heat.
Decrease the heat to medium-low and simmer uncovered for about 1 hour.
Strain through a fine mesh sieve, pressing down on the solids to extract as much liquid as possible. (Compost the solids.)
Use immediately or let cool and store in the refrigerator for up to 3 days or the freezer for up to 6 months.
Thursday, 21 January 2016
Basic Chicken Stock.
Basic Chicken Stock | Serious Eats
The Ingredient List:
1.800 gram chicken parts, such as wings, bones, breasts, and legs
16 cups of water
2 large yellow onions, diced
4 large carrots, diced
4 large celery ribs, diced
8 crushed medium cloves garlic
2 large sprigs parsley (see note above)
2 packets unflavored gelatin dissolved in 1/2 cup cold water (optional)
OR 1/2 ratio:
900 gram chicken,
8 cups of water,
1 whole large onion,
2 large diced carrots,
2 ribs of celery,
at least 4 cloves garlic,
and a nice bunch of parsley.
Preparation Method:
1.Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. (The plain boiled diced aromatics tasted the best to me and my fellow tasters, producing a stock that was both clean and flavorful.)
Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes.
Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours.
Skim off and remove any fat and scum on the surface.
Refrigerate for up to 5 days or freeze for up to 6 months.
If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.
Chicken, water = 1:2 ratio by weight.
How to Make The Best Chicken Stock | Serious Eats
The Ingredient List:
1.800 gram chicken parts, such as wings, bones, breasts, and legs
16 cups of water
2 large yellow onions, diced
4 large carrots, diced
4 large celery ribs, diced
8 crushed medium cloves garlic
2 large sprigs parsley (see note above)
2 packets unflavored gelatin dissolved in 1/2 cup cold water (optional)
OR 1/2 ratio:
900 gram chicken,
8 cups of water,
1 whole large onion,
2 large diced carrots,
2 ribs of celery,
at least 4 cloves garlic,
and a nice bunch of parsley.
Preparation Method:
1.Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat. (The plain boiled diced aromatics tasted the best to me and my fellow tasters, producing a stock that was both clean and flavorful.)
Lower heat, maintaining a very gentle simmer, and cook for 1 hour 30 minutes.
Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours.
Skim off and remove any fat and scum on the surface.
Refrigerate for up to 5 days or freeze for up to 6 months.
If stock is thin even after being fully refrigerated, add optional gelatin solution to stock and bring to a boil until fully dissolved, then refrigerate or freeze.
Chicken, water = 1:2 ratio by weight.
How to Make The Best Chicken Stock | Serious Eats
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