RECIPE1
- 格式：doc
- 大小：64.50 KB
- 文档页数：6
ITEM : Beef Stock
SELLING PRICE :
COST :
INGREDIENTS :
PREPARATION METHOD :
Place beef bones in cold water, blanch, drain off and refresh.
Place the bones in a stock pot and add cold water
Bring to the boil and skim off all scum.
Add the bouquet garni and spices. Reboil and lower the heat in order to simmer the stock for about 3 hours. Skim frequently.
Strain, reboil and skim off the fat.
Use according to the particular recipe.
If the stock isnot used immediately, cool it down and keep it in a clean container in the fridge.
ITEM : Chicken Stocks
SELLING PRICE :
COST :
INGREDIENTS :
PREPARATION METHOD :
Place the bones in cold water, blanch, refresh and drain off.
Place the bones in a stock pot add 1.5 litre cold water.
Bring to boil and skim off scum
Add the bouquet garni and salt.
Reboil, lower the heat andlet it simmer for about one and half to two hours.
Skim frequently. Strain, reboil and use according to the particular recipe.
If the stock is not used immediately cool it down and keep it in clean container in the fridge.
ITEM : Chicken Stock (Rock Pool)
SELLING PRICE :
YIELD :
INGREDIENTS :
PREPARATION METHOD :
Place the chicken in a pot large enough to hold the chicken and water, and bring to the boil. AS it boils turn down to slow simmer, slim the stock well and simmer for 25 mins. Bu theis time the scum should have stopped coming to the surface. Turn the stock down until the surface is just moving and simmer for another 2.5 hours. Strain with fine strainer and discard chicken.
RECIPE ITEM : Fish Stocks
SELLING PRICE :
COST :
INGREDIENTS :
PREPARATION METHOD :。
