Out of all kitchen backgrounds, the dark background It is the one I like. It is a great combination of ingredients, very well thought out to obtain a tasty, colorful and very aromatic broth.
Besides being a basic crafting Within our cooking course, it also has multiple applications within the kitchen. Mainly we can use it to improve sauces and meat and game elaborations and also for the elaboration of glace and demi-glace.
I loved making this dark background for Direct to the Palate, despite more than 10 hours of dedication. Yes, it takes a lot of work but the result is worth it.
Ingredients for every 5 liters of water
- 1 kilo of bones (femur, knee, etc.), 1 branch of green celery, 1 leek, 2 carrots, 1 tomato, 1 small onion. Plus the same amount of vegetables to rejuvenate the bottom at the end of its cooking.
- In addition, common to all amounts of water, we will need flavoring herbs and wine to deglaze: 2 bay leaves, parsley, thyme or other aromatic herb, 1/2 liter of red wine.
Elaboration of the dark background
When we have the bones, of veal for a beef stock or lamb for a lamb stockWe put them in a roasting pan in the oven together with the clean and cut vegetables. And we put it in the oven until they are well toasted. It is what the color of the background will mark us mainly. The time varies depending on the quantity.
I have made a bottom of about 20 liters, so my oven time has shot up to 3 hours.
We put the bones and the toasted vegetables in a tall casserole, kettle. And we put cold water on it. We put the roasting pan on top of the fire and add the red wine. With the reaction that it produces, you will see that a large part of the fat stuck is separated. Let it cook by scratching with a spatula until it is reduced by half. Then we put it in the kettle.
Cook over high heat until it starts to boil. Then we lower the heat to low and remove the foam and impurities that may have come to the surface. This will be almost constant work until the end of cooking. From time to time you add some water.
We will cook the bottom for at least 9 hours and then we add the same amount of vegetables to rejuvenate the broth. Thus we will have a broth that, in addition to tasting like the vegetables from the beginning, has the fresh aroma of the vegetables from the end. We cook for another hour.
At the end of the process, it only remains to filter the dark background. You can use cotton wipes or thin cloths. Thus we avoid having to clarify it with egg whites or blood.
As I told you at the beginning the dark background We can use it to improve sauces and meat and game elaborations and also for the elaboration of glace and demi-glace. Although we will see this in another chapter.
The cold storage time is about 5 to 7 days. I advise you, when large quantities are stored, store it in different containers and freeze it.
Up to this point, how to make a dark background. I hope you tell me your experiences or variants of it.
Directly to the Palate | How to make a fish stock or stock