The food thread

[TheGimp]

2Kg beef bones, 1KG chuck roast cut in two. Cover with water and bring to a boil. Pour off water, cover with fresh water and simmer. Char 2-7cm pieces of ginger and a couple of onions, peel and add to the broth, add two scallions, 8 star anise, 6 cloves, 1 cassia stick, 2 tsp fennel seeds, 2 tsp coriander seeds, 2Tbsp sugar, 80ml fish sauce. Simmer for 5 hrs and strain.

 

[scott wurcer]

I don't even try because of the necessary first step of pouring the water off seems counterintuitive.

Interesting, similar to the practice of throwing away the first run of tea which every tea shop in China did.

 

[SY]

Pasta-eating surrender monkeys.

 

[Cal Weldon]

Simmer for 5 hrs

Sounds great, thanks for sharing.

I think my mouth just started to water.

 

[billshurv]

Interesting, similar to the practice of throwing away the first run of tea which every tea shop in China did.

You chuck the first water with some bacon joints in this country, but I assumed that was to get the salt off the meat. Is there another reason to discard good liquor?

 

[Cal Weldon]

No sure but it's shown in every Pho broth recipe. I too would have thought it might be to rid the broth of something undesireable. Something like not having refrigeration and the need to cleanse. Not sure but the tradition carries on no matter.

 

[scott wurcer]

No sure but it's shown in every Pho broth recipe. I too would have thought it might be to rid the broth of something undesireable. Something like not having refrigeration and the need to cleanse. Not sure but the tradition carries on no matter.

From the owner of "The Slanted Door",

In Vietnam, we generally don't have ovens, but we still need to make this broth be clear and flavorful. So instead, we blanch the bone. It takes 30 to 60 seconds, then you rinse it in cold water and put it back in your pot. Bring it up really slow -- never a super hard boil. This is to achieve clarity.

 

[TheGimp]

Hard boiling or pressure canning can cause proteins to coagulate and drop out of the broth, making it turbid.

I pressure canned 4 quarts of stock. It still tastes fine put presentation isn't as nice.

 

[Cal Weldon]

Good to know, thanks to the both of you.

 

[jackinnj]

Jacques Pepin demonstrated the method for clearing broth -- requires lots of egg whites.

I suppose if you have some Slavic tendencies you can make babka with the yolks.

 

[scott wurcer]

Jacques Pepin demonstrated the method for clearing broth -- requires lots of egg whites.

I suppose if you have some Slavic tendencies you can make babka with the yolks.

Just watched that last week, it's the waste that bothers me. Egg fining usually yielded only about 1/3 of the starting volume for me. His technique seemed better but the Pho technique gets enough and what's left is good for a lot of things.

Funny guy, he did a show with an old buddy and they both did one too many glasses of wine.

 

[jacco vermeulen]

that bothers

A lot less wasteful than a clarifique (unless the latter is eaten separately)

 

[TheGimp]

Hot pack then refrigerate should last a month.

For short term storage (1-6 months) I would think freezing would be good.

Pressure canning I figure is good for a year or more but causes the protein to coagulate.

I won't bother finning it as I will be eating most of it by myself.

 

[scott wurcer]

I won't bother finning it as I will be eating most of it by myself.

I never fine it unless doing consomme or aspic.

 

[jackinnj]

Funny guy, he did a show with an old buddy and they both did one too many glasses of wine.

Graham Kerr would get sloshed by the end of his program "The Galloping Gourmet".

Pepin's autobiography is enjoyable.

 

[Cal Weldon]

Graham Kerr, ah yes. At the start he'd be smartly dressed and by the end not so much.

My Mom watched the show. She would match him glass for glass.

The show came on at 4pm. Those were some interesting meals those evenings I'll tell ya.

 

[jacco vermeulen]

PUCKER !

(I'm sorry, accidently watched JO flash by. Not exactly getting slimmer, that Oliver bloke, eating his own garbage ?)

 

[scott wurcer]

Graham Kerr, ah yes. At the start he'd be smartly dressed and by the end not so much.

My Mom watched the show. She would match him glass for glass.

The show came on at 4pm. Those were some interesting meals those evenings I'll tell ya.

My favorite GK moment was talking about walking on squid being like someone's scrotum with (well you know what).

 

[jackinnj]

I think that Julia Child, Pepin's co-conspirator, used to travel around Cambridge MA in a VW that had a whisk attached to the antenna.

 

[brianco]

Graham Kerr, ah yes. At the start he'd be smartly dressed and by the end not so much.

My Mom watched the show. She would match him glass for glass.

The show came on at 4pm. Those were some interesting meals those evenings I'll tell ya.

GK...and on top of it all he was an ex UK army hofficer!

Your mum would match him glass for glass during his show and THEN again as she cooked your food! What a girl!