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Veal Stock Creaminess question
I took the plunge and made Ruhlmans veal stock from the Elements of
Cooking. Ths stock came out great, rich brown color, deep aroma and highly gelatinous. I froze it in 1 cup bags. Last night, I made a mushroom shallot sauce for some beef fillets. The sauce was delicious (diced mushrooms, shallots, wine and a little butter). My question is the consistency. It never did develop the creamy thick posture of a sauce I see drizzled on a plate at a high end restaurant. As the sauce thickened, it only seemed to carmelize itself into the mushrooms and shallots. Is there a chefs trick or method (arrowroot perhaps) to increase its viscosity and maintain creaminess? If it involves a thickener, when to use it and how to incorporate it into the finished product? Thanks fer all your help. Rick |
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Veal Stock Creaminess question
On Oct 8, 12:35*pm, Rick > wrote:
> I took the plunge and made Ruhlmans veal stock from the Elements of > Cooking. *Ths stock came out great, rich brown color, deep aroma and > highly gelatinous. *I froze it in 1 cup bags. > Last night, I made a mushroom shallot sauce for some beef fillets. > The sauce was delicious (diced mushrooms, shallots, wine and a little > butter). *My question is the consistency. > It never did develop the creamy thick posture of a sauce I see > drizzled on a plate at a high end restaurant. *As the sauce thickened, > it only seemed to carmelize itself into the mushrooms and shallots. > Is there a chefs trick or method (arrowroot perhaps) to increase its > viscosity and maintain creaminess? *If it involves a thickener, when > to use it and how to incorporate it into the finished product? > Thanks fer all your help. *Rick Butter whisked in at the end...lots of it! |
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Veal Stock Creaminess question
On Oct 8, 12:35*pm, Rick > wrote:
> I took the plunge and made Ruhlmans veal stock from the Elements of > Cooking. *Ths stock came out great, rich brown color, deep aroma and > highly gelatinous. *I froze it in 1 cup bags. > Last night, I made a mushroom shallot sauce for some beef fillets. > The sauce was delicious (diced mushrooms, shallots, wine and a little > butter). *My question is the consistency. > It never did develop the creamy thick posture of a sauce I see > drizzled on a plate at a high end restaurant. *As the sauce thickened, > it only seemed to carmelize itself into the mushrooms and shallots. > Is there a chefs trick or method (arrowroot perhaps) to increase its > viscosity and maintain creaminess? *If it involves a thickener, when > to use it and how to incorporate it into the finished product? > Thanks fer all your help. *Rick The most common finish for that kind of sauce is a generous blob of butter stirred in right at the end. It makes a big difference. - aem |
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Veal Stock Creaminess question
On Wed, 8 Oct 2008 12:35:20 -0700 (PDT), Rick >
wrote: >I took the plunge and made Ruhlmans veal stock from the Elements of >Cooking. Ths stock came out great, rich brown color, deep aroma and >highly gelatinous. I froze it in 1 cup bags. >Last night, I made a mushroom shallot sauce for some beef fillets. >The sauce was delicious (diced mushrooms, shallots, wine and a little >butter). My question is the consistency. >It never did develop the creamy thick posture of a sauce I see >drizzled on a plate at a high end restaurant. As the sauce thickened, >it only seemed to carmelize itself into the mushrooms and shallots. >Is there a chefs trick or method (arrowroot perhaps) to increase its >viscosity and maintain creaminess? If it involves a thickener, when >to use it and how to incorporate it into the finished product? >Thanks fer all your help. Rick Try using a beurre manié. Make it by mixing together equal amounts of butter and flour. Whisk it into the sauce at the end and let it cook for just a few minutes, no more. koko There is no love more sincere than the love of food George Bernard Shaw www.kokoscorner.typepad.com updated 10/4 |
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Veal Stock Creaminess question
"Rick" > wrote in message ... >I took the plunge and made Ruhlmans veal stock from the Elements of > Cooking. Ths stock came out great, rich brown color, deep aroma and > highly gelatinous. I froze it in 1 cup bags. > Last night, I made a mushroom shallot sauce for some beef fillets. > The sauce was delicious (diced mushrooms, shallots, wine and a little > butter). My question is the consistency. > It never did develop the creamy thick posture of a sauce I see > drizzled on a plate at a high end restaurant. As the sauce thickened, > it only seemed to carmelize itself into the mushrooms and shallots. > Is there a chefs trick or method (arrowroot perhaps) to increase its > viscosity and maintain creaminess? If it involves a thickener, when > to use it and how to incorporate it into the finished product? > Thanks fer all your help. Rick > > You have to thicken it. You can use: 1. arrowroot or any other starch 2. beurre manié, which I've never liked, or 3. roux, made with flour and butter or any other oil, cooked to some degree. I make roux with olive oil in a microwave to cook the flour. Add a small amount of roux to your veal stock to bring it to the degree of thickness you want. Less is generally better than more. It's the veal richness that makes it all work, though, as your example points out, you usually have to thicken in some fashion to get just what you want. Lg |
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