Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. During a recording of From the Kitchen, Paul made mention of having used a master stock in the cooking process for a beef oxtail dish. So, not knowing much about master stocks Linda asked Paul to discuss how they are made, when they are used, why they are used and do they really last for years?
Notes were promised to add to this episode and they are coming. In brief, there are some tips for making and using master stocks:
- essential ingredients:
- Water
- Shaoxing wine
- Soy Sauce
- Mandarin peel
- Palm Sugar (yellow Sugar)
- Star Anise
- Ginger
- Lemongrass
- Cinnamon Quills
- Coriander Seeds
- Sechuan Pepper
- Chilli
- Cardamon Seeds
- Dried Shittake mushrooms (optional)
- always let cool in the fridge and remove the fat that solidifies in the liquid.
- always bring the master stock to the boil before use
- never mix proteins - meaning if you poach beef in the master stock then only use it to poach beef. Do not use to poach chicken or veal or lamb
- for quantities and method please visit our website.
For more information on steam oven or combi oven cooking please visit our website:
www.cookingwithsteam.com
For information on how to obtain a copy of Demystified, our cookbook, please visit:
www.steamahead.com.au
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