Get the free Veal stock, pressure-cooked

Did you know Up to 30 less cooking time through pressure cooking option Sieve 112-112T Soups and sauces stock without high 01 45 h m short Sieve 211-311 1/1 long. Veal stock pressure-cooked Recipe for approx. 50 l veal stock Ingredients 30 kg knuckles of veal 10 kg veal bones 5 veal feet 10 onions 2 medium celery roots 8 stalks of leek 4 bouquet garni 3 bulbs of garlic 400 g tomato pur e 20 l beef stock Salt and pepper Preparation Sear the veal bones feet and knuckles. Pass the...

How to fill out veal stock pressure-cooked

How to fill out veal stock pressure-cooked

1. Start by gathering all the necessary ingredients: veal bones, mirepoix (a mixture of diced onions, carrots, and celery), bouquet garni (a bundle of herbs tied together with kitchen twine), and water.
2. Preheat your pressure cooker on the sauté function and add a small amount of oil to the bottom.
3. Add the veal bones to the pressure cooker and brown them on all sides. This step will help develop a deep, rich flavor.
4. Once the bones are browned, remove them from the pressure cooker and set them aside.
5. Add the mirepoix and bouquet garni to the pressure cooker and sauté for a few minutes until the vegetables are slightly softened.
6. Return the veal bones to the pressure cooker and cover them with water.
7. Close the pressure cooker lid and set the cooking time according to the manufacturer's instructions.
8. Once the cooking time is complete, release the pressure according to the manufacturer's instructions.
9. Carefully strain the veal stock to remove any solids, and discard the bones and vegetables.
10. Let the veal stock cool before storing it in airtight containers or freezing it for later use.
11. Use the veal stock in your favorite recipes for added depth and flavor.

Who needs veal stock pressure-cooked?

1. Veal stock pressure-cooked is ideal for professional chefs and home cooks who want to enhance the flavor of their dishes.
2. It is particularly beneficial for those who enjoy making soups, sauces, and braised dishes.
3. Veal stock adds a rich and savory taste to dishes, making it a popular choice among culinary enthusiasts.
4. Additionally, individuals following specific diets, such as gluten-free or low-sodium, can benefit from homemade veal stock as it allows them to have better control over the ingredients used.

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