如何鉴别用于菜底汤的蔬菜的好坏
• Wash and Trim 清洗并修整 • All roots cleans well 根茎干净 • Avoid Seeds and peels 没有籽和皮 • Stems are much prefer to Leaves叶茎最佳 • White part for white stocks and vice versa
过滤 二次开锅 撇去浮油 冷却 储存
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Scrape and Leftovers 边脚下料
• A stock pot is not a garbage disposal
汤锅不是垃圾桶 Care that what go into it 留意放入的东西 Final product is only as good as the ingredients 应该原汤原味 Must be helpful, not to destroy 能提高味道而不是毁坏
如何鉴别用于肉底汤的骨头的好坏
• Color is Pink (Meat) 粉红颜色 • No Odor 无异味 • Bone marrow is Creamy in color
骨髓奶白色 • Bone is Not Brittle 骨质坚硬
How to identify Fresh Bones for Fish Stocks 如何鉴别用于鱼底汤的骨头的好坏
• It is a French name for combination of
Onion, Carrot and Celery 来源于法国-是洋葱，胡萝卜和芹菜的统称
Bouquet Garni 汤底菜
• A small bunch of herbs tied together in a
small bundle for flavoring a dish as it cooks and removed before serving .
• Browned beef or veal meat bones
“棕色”牛骨或小牛骨 • Browned Mire poix “棕色”肉用蔬菜 • Browned tomato paste “棕色”番茄酱 • Skim 撇去杂质 • Re-boil 二次开锅 • Simmer for around 90 mins文火炖90分钟
Brown Stocks indicate: 棕汤 • Roasting or Sauteing the bones and mirepoix in enough fat to produce a rich mahogany color before simmering 骨头和蔬菜炒上色后煮炖 完成
浅色部分用于白汤
Vegetable Stocks 蔬菜底汤
• Bay leaf 香叶 • White pepper corn 白胡椒粒 • Trimmings or Mirepoix 蔬菜的下脚料 • Boil and simmer for around 60 mins
开锅后煮60分钟
Chicken Stock 鸡底汤
What is a Stock ? 什么是底汤?
• A Flavorful Liquid containing Soluble
Nutrients 一个营养丰富的液状体 • The Foundation of Soups, Sauces, and Gravies 是各类汤汁的基础
Mirepoix 杂菜
Fish Stock 鱼汤
• White Bouquet Garni 浅色蔬菜 • Fresh and Frozen Bone 鲜骨和冻骨 • Skim 撇去杂质 • Re-boil 二次开锅 • Simmer for under 35 mins
文火炖35分钟以下
Brown Stock 棕色牛底汤
•பைடு நூலகம்
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Seasoning and Spices 调味和香料
• Careful to add Salt
小心放盐 • Light with Herbs and Spices 淡淡的香料味
Characteristic of a Well-Prepared Stock 好的底汤的特点
• Not Cloudy 不浑浊 • Strong Aroma 浓郁的香味 • Does not Taste Oily 不油腻
Basic Stocks 基础底汤
• Vegetable Stock 蔬菜汤 • Chicken/ Pork Stock 鸡/猪汤 • Beef or Veal Stock牛或小牛汤 • Fish Stock 鱼汤
How to identify Fresh Bones for Meat Stocks
Fumets 浓缩
• Often used for a flavorful fish stock
通常用于味道浓郁的鱼汤 Sometimes known as Essences 同精华的意思相近 Sweating or Smothering the Main Ingredients before Simmering 一些主料在炖煮前流出的液体 Often Dry White Wine are added 通常加白酒
• No Odor 无异味 • Flesh Intact and Firm 肉质完整和坚固 • Natural Color 自然颜色 • Scales removed 鱼鳞被去除 • No Blood or Guts remains 无血和内脏遗留
How to identify Fresh Vegetables and Trimming for Vegetable Stocks
Stock Usage 底汤的用途
1. Vegetables Stock 蔬菜汤 2. Chicken Stock 鸡汤 3. Beef Stock 牛肉汤 4. Fish Stock 鱼汤
Storage 储存
• Strain • Re-boil • Skim off fat • Cool off • Store
• Bouquet Garni 蔬菜束 • Fresh or frozen bone 鲜骨和冻骨 • Skim 撇去杂质 • Re-boil 二次开锅 • Simmer for around 90 mins 文火炖90分钟
Beef Stock 牛底汤
• Meat Bouquet Garni 肉用蔬菜束 • Fresh or frozen bone 鲜骨和冻骨 • Skim 撇去杂质 • Re-boil 二次开锅 • Simmer for around 90 mins 文火炖90分钟
将一些蔬菜和香草捆绑成捆，放入汤中增加味道， 并在烹饪完成后取出。
Sachet D’epices
--spicy bag 香料袋
• Contain ingredients as peppercorns, other
spices or herbs tied up in cheese cloth bag. 将一些香料捆扎在纱布包里
White and Brown Stocks 白汤和棕汤
White Stocks are: 白汤 • Made by combining all of the ingredients with a cool liquid and cook though simmering heat 各类原料在冷水中煮炖 完成