Aug
17
2015
8
Vegetable Stock - Basic Recipe
By jacob burton
Simple vegetable stock recipe.
Simple vegetable stock recipe.
There are two kinds of veal stock; brown and white. The only differentiating factor is whether or not the bones are roasted. The decision to roast the bones is dependent on the final application of the veal stock. If you are making a traditional Veal Veloute, a white veal stock is needed.
This recipe was originally developed as a dipping sauce for our Thai Style French Fries served at Stella. This peanut sauce is a little thicker then normal and has a nice little kick to it. It will also go great with chicken, beef or pork, especially satay. Recipe yield is calculated in grams to make scaling easier. See notes section for portioning info.
This is a great savory scone recipe that is simple and quick to make. The addition of the caramelized onions adds depth of flavor, making these scones perfect for breakfast or an afternoon snack. No matter what time of day you choose to serve them, it is highly recommended that you accompany these scones with a strong cup of coffee.
This simple syrup was originally developed as a component in a pan sauce that I served with duck. See recipe notes for more information on the duck dish.
This post was inspired by Tom Scocca who last Wednesday released an article on Slate.com alleging a vast conspiracy among recipe writers. He claims that the "Recipe Writing Guild" is intentionally deceitful about how long it takes to caramelize onions and it wasn't long until the "Food-Arazzi" jumped on the link bait bandwagon.
I disagreed, and this is my rebuttal.
