Wednesday, October 13, 2010

Veal Stock

Want to know how to make an easy delicious stocks using what you have in your freezer, fridge, garden and pantry? I got the bones from work, learning from Chef Neda making a beautiful tasty stock. Usually there will be lots of fat, oil on the surface after boiling for hours. Tips: put the stock in the fridge, let the oil got harden and remove it.


Bones from the meat market
Tomatoes - whole or chunk
Celery - chunk
Carrots - chunk
Onions/green onions/leeks - chunk


1. Roast the bones in the oven at 450 F until charred a little.
2. Use a big pot, put the charred bones and add water till it covers the bones, and add the rest of the ingredients. Boil until the water reduced to 3/4 and add again some water, repeat twice.
3. Once the water reduce to 3/4, let it cool. Pour into individual containers, label them and put in the freezer.

Note: you can add salt to taste before or after.

"Anda Boleh"

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