Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Soup Recipes

Seafood Recipes

Crab Rangoon Ii

Crab Rangoon Ii Recipe
8 oz Cream cheese at room tempera 8 oz Crabmeat, flaked 1/4 t Garlic powder 1/2 t Worstershire sau...

read more

Veal Stock Master Chefs Recipe

Veal Stock Master Chefs recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Veal Stock Master Chefs recipe  PDF


2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
combination of veal and beef bones 2 md Onions, trimmed, quartered
don't peel 2 lg Carrots, peeled, trimmed
coarsely chopped 2 ea Celery, stalks, trimmed,
coarsely chopped 1 ea Leek, trimmed, halved
lengthwise, coarsely chopped, (white and green parts) 4 ea Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
cored, coarsely chopped 1/2 ts Thyme, dried, or
3 ea Thyme, sprigs
2 ea Bay leaf
2 ea Cloves
3/4 ts Salt, coarse
8 ea Peppercorns
Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium high heat (use 2 burners if neces ) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the soup into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to e tract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will keep for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Veal Stock Master Chefs recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
223 people have voted
Last Reviewed on 2018-09-25



Tuesday, Sep 25 2018 Download & Print Veal Stock Master Chefs recipe  PDF   Soup recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Arroz Amarillo Con Camarones Yellow Rice Shrimp Casserole

New Cooking Recipes

Nuts and Bolts
Nuts and Bolts Recipe


1/2 c Margarine 1/4 c Salad oil 1/4 c Bacon fat 1/2 c Worcestershire sauce 2 ts Garlic salt 4 ts Celery salt 4 c Unblanched almonds (or mi ed nuts) 4 c Wheat che or other small shredded wheat squares 4 c Rice che 2 c Cheerios 2 c Thin pretzels 1 8 10 oz package cheese flings or similar cracker snack Melt the margarine, oil, and bacon fat. Stir in worcestershire sauce. Add salts. Remove from heat and let stand a few minutes. In large roasting pan combine nuts, cereals, pretzels, and cheese snack crackers. Pour sauce over this and toss to blend. Bake ...

Cooking Magazines: Chex Mix Recipes » September 2018   Chex Mix recipes RSS   Thumsb up

Dish Of The Day

Easy Orange Cake

Easy Orange Cake Recipe
1 pk Cake mi /pound cake 2/3 c Orange juice 2 Eggs 3 tb Orange rind freshly grated Easy Orange...
read more

Category: » Easy Recipes

View more dishes

>