What is stock in a recipe?

Stock or bouillon in French is the plain unclarified broth obtained from simmering meat and
vegetables in water. It is used instead of plain water for cooking certain dishes, and for making
soups and sauces.

INGREDIENTS: PROCEDURES:

6 pounds beef soup bones 1. Preheat oven to 450 degrees F (230 degrees C).
1 large onion
3 large carrots 2. Trim root end off onion. Slice or quarter the onion, peel and all. Scrub
½ cup water carrots and chop into 1-inch chunks. In a large shallow roasting pan, place
2 stalks celery, including some leaves soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or
1 large tomato until the bones are well browned, turning occasionally.
½ cup chopped parsnip
1 medium potato 3. Drain off fat. Place the browned bones, onion, and carrots in a large
8 whole black peppercorns soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and
4 sprigs fresh parsley rinse. Pour this liquid into soup pot.
1 bay leaf
1 tablespoon salt 4. Scrub the potato and chop it into chunks, peel and all. Chop the celery
2 teaspoons dried thyme stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley
2 cloves garlic (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12
12 cups water cups of water.

5. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours.
Strain stock. Discard meat, vegetables, and seasonings.

6. To clarify stock for clear soup: In order to remove solid flecks that are
too small to be strained out with cheesecloth, combine 1/4 cup cold water,
1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil.
Remove from heat, and let stand 5 minutes. Strain again through a sieve
lined with cheesecloth.

What is the storing procedure of beef stock?

Freeze stock for 3 to 5 months in freezer safe, zip top bags or
freezer safe canning jars (leave an inch of room at the top for
expansion as the broth freezes). Freeze in recipe-ready amounts.
If you have a little remaining, freeze the stock in ice cube trays.

How do you reconstitute brown stock?

When cool, the stock can be reconstituted by skimming off the fat
and the volume brought back to the original amount by adding
soy sauce, wine, sugar and spices as needed. Salting and
blanching of meat before placing in the stock is recommended
 What is chicken stock?
Chicken stock is what you get when you simmer the carcass of the chicken and most importantly, the bones.
It's really all about the bones. The long simmering process extracts collagen from those bones and forms a
layer of fat on top of the strained liquid when it cools. You keep that.

INGREDIENTS: PROCEDURES:

1. Combine ingredients in a large pot:

4 pounds chicken wings,
backs, and/or legs,
hacked with a cleaver into 2-inch
pieces
(you can ask your butcher to do
this for you)
1 large onion, chopped
1 tablespoon olive oil
2 quarts boiling water
2 teaspoons salt, or to taste
2 bay leaves
Put the leftover bones and skin from a chicken carcass into a large stock
pot. Add vegetables, like celery, onion, carrots, parsley. Cover with
water. Add salt and pepper to taste, about a teaspoon of salt, 1/4 tsp of
pepper.
2. Bring to a boil and reduce to a simmer:
Bring to a boil and immediately reduce heat to bring the stock to barely a
simmer. Simmer partially covered at least 4 hours, occasionally
skimming off any foam that comes to the surface.
3. Concentrate the stock (optional):
If making stock for future use, you may want to reduce the stock by
simmering an hour or two longer to make it more concentrated and
easier to store.

4. Strain the stock:

Remove the bones and vegetables with a slotted spoon or spider ladle,
and strain the stock through a fine mesh sieve

Storing procedure of Chicken stock?

Homemade stock can be stored in the refrigerator 4-5 days,
frozen 6-9 months, or pressure-canned for 1 year, for best
results. Once cooled, freeze stock in various increments—
ice cube trays work great when needing a few tablespoons;
1/2 cup, 1 cup, 2 cups are common in recipes; 6-8 cups work
best for soups

How do you reconstitute chicken stock?

Image result for reconstitute procedure of chicken stock

To reconstitute the stock, just add an equal amount of water to
the chicken stock cubes. Easy homemade chicken flavor is
now at your fingertips.
 Lechon sauce
Lechon sauce or sarsa ng lechon is a traditional Filipino sauce that's served as an accompaniment to lechon roasted
suckling pig. The sauce is made with a combination of pork liver, vinegar, sugar, bread crumbs, onion, garlic, and
seasonings (salt and pepper).

INGREDIENTS: PROCEDURES:

1 lb. chicken liver
2 cups water
1 medium onion diced
2 tablespoons minced garlic
10 to 12 tablespoons white
vinegar
8 to 10 tablespoons brown sugar
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 piece chicken cube optional
7 to 10 tablespoons bread
crumbs
2 tablespoons cooking oil
1. Bake the chicken liver fin 350F for 15 minutes. Remove from the oven and
let cool. Chop into smaller pieces and then set aside.
2. Heat oil in a cooking pot.
3. Sauté the garlic and onion when the oil starts to get hot. Cook for 2 minutes
4. Add the baked chicken liver. Cook for another 3 minutes.
5. Pour the water in the pot. Let boil.
6. Using a hand blender, puree the mixture. You can also pour the mixture in a
regular blender and puree until the texture becomes smooth.
7. Let the mixture boil. Pour the vinegar in and then let the mixture boil once
more.
8. Stir and add the brown sugar.
9. Add salt and pepper. You may add more if needed. Stir.
10. Stir-in the bread crumbs. Continue to cook in medium heat while stirring
using a wire whisk until the desired consistency is achieved.
11. Add the chicken cube (optional). Continue to cook for 3 minutes.
12.Transfer to a sauce bowl. Serve with lechon manok.

Storing of Lechon Sauce?

The fridge is the best place to store sauces. Store your
leftover homemade sauce in the fridge and use within a
couple of days or freeze. For leftover shop-bought
sauces it's best to follow the storage guidance on the jar.
If you have leftover sauce, seal the lid and store the jar in
the fridge.

How do you reconstitute Lechon Sauce?

We reconstitute Stocks, Sauce and Soup by adding water.

By using other liquid like evaporating milk, coconut milk,
and fruit juices we can reconstitute Stocks, Sauce and
Soup
Tomato soup
Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may
be made in a variety of ways. It may be smooth in texture, and there are also recipes that include
chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and
meatballs.

INGREDIENTS:

Butter – use unsalted butter to sautee onions

Yellow onion – it seems like a ton of onion but it dissapears into the soup adding a balanced sweetness
Garlic – you’ll need 1 Tbsp minced from about 3 cloves
Crushed tomatoes – with their juice, preferably San Marzano tomatoes
Chicken stock – for the best flavor use homemade chicken broth
Basil – chop and add 1/4 cup fresh basil, plus more to serve. Basil leaves are easily bruised so chop by
stacking a bunch of leaves then roll them into a log and cut into thin strips.
Sugar – It’s just 1 Tbsp, but necessary to combat the tomato acidity.
Black pepper – start with 1/2 tsp and add more to taste
Whipping cream – adds a creaminess to the soup and offsets acidity.
Parmesan cheese – adds saltiness to the soup and balances acidity. Adding parmesan adds enough salt
and I usually don’t add more.
PROCEDURES:

1. Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions
until softened and golden (10-12 min). Add minced garlic and saute another minute.
2. Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken
stock, chopped basil, sugar and black pepper. Bring to a boil then reduce heat, partially cover and
simmer 10 minutes.
3. Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be
careful not to overfill the blender with hot liquid) and return soup to the pot.
4. Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and
season to taste if needed.
5. Serve – ladle into warm bowls and garnish with more parmesan and basil.

Storing of Tomato Soup?

Refrigerator: Store homemade tomato soup in an air-tight
container, in the refrigerator. Kept in the refrigerator, the
soup will be good for 3-4 days.

How do you reconstitute Tomato Soup?

The process of rehydrating dried foods by placing the

food in water or some other liquid, in order to bring them
back to a resemblance of their original size, shape and
texture.
 Chicken Noodle Soup
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The
classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common
additions are pasta, noodles, dumplings, or grains such as rice and barley.
INGREDIENTS:
2-1/2 pounds bone-in chicken
thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme
or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other
egg noodles (about 8 ounces)
1 tablespoon chopped fresh
parsley
1 tablespoon lemon juice
Optional: Additional salt and
pepper
PROCEDURES:
. 1. Pat chicken dry with paper towels; sprinkle with salt and pepper.
In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in
batches, skin side down; cook until dark golden brown, 3-4
minutes. Remove chicken from pan; remove and discard skin.
Discard all but 2 tablespoons drippings.
. 2. Add onion to drippings; cook and stir over medium-high heat
until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add
broth, stirring to loosen browned bits from pan. Bring to a boil.
Return chicken to pan. Add celery, carrots, bay leaves and thyme.
Reduce heat; simmer, covered, until chicken is tender, 25-30
minutes.
. 3. Transfer chicken to a plate. Remove soup from heat. Add
noodles; let stand, covered, until noodles are tender, 20-22
minutes.
. 4. Meanwhile, when chicken is cool enough to handle, remove
meat from bones; discard bones. Shred meat into bite-sized
pieces. Return meat to stockpot. Stir in parsley and lemon juice. If
desired, adjust seasoning with additional salt and pepper. Discard
bay leaves.
Storing of Chicken Noodle Soup?
Chicken noodle soup should be stored in an air-tight
container, in the refrigerator. Properly stored, refrigerated
soup will last 3-4 days. Some tips to remember : Noodles –
add noodles to the soup right at the end of cooking so they
stay tender.
How do you reconstitute Chicken Noodle Soup?
Heat broth-based soups over medium heat, stirring
occasionally, until hot; or reheat in the microwave. Reheat
thick purees or soups containing milk, cream, eggs or cheese
over low heat, stirring frequently. Boiling may cause
ingredients to separate. Thaw soups in the refrigerator and
use promptly
 TERYAKI SAUCE
A sweet and tangy sticky sauce, authentic teriyaki delivers a big hit of salty umami from its simple base of soy
sauce and mirin, a low-alcohol, sweeter version of sake, a traditional Japanese rice wine. Less traditional
teriyaki recipes often include flavors such as garlic, ginger, citrus, and sesame.

INGREDIENTS: PROCEDURES:

8 tablespoons light soy sauce 1. Heat a saucepan.

2 tablespoons sake rice wine or
sherry
4 tablespoons water
1 tablespoon brown sugar
4 tablespoons granulated white
sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated ginger
2. Pour-in the soy sauce, water, and rice wine. Stir.
3. Gradually add the white and brown sugars. Stir.
4. Add the garlic and ginger. Stir and then cook until the liquid starts boiling.
5. Turn the heat off. Stir to dissolve the sugar.
6. Let the mixture pass through a strainer to trap the garlic and ginger.
7. Let cool. Serve as a sauce or use as an ingredient to cook your favorite
teriyaki dish.
Share and enjoy!

Storing of Teryaki Sauce?

The fridge is the best place to store sauces. Store your
leftover homemade sauce in the fridge and use within a
couple of days or freeze. For leftover shop-bought
sauces it's best to follow the storage guidance on the jar.
If you have leftover sauce, seal the lid and store the jar in
the fridge.

How do you reconstitute Teryaki Sauce?

We reconstitute Stocks, Sauce and Soup by adding water.

By using other liquid like evaporating milk, coconut milk,
and fruit juices we can reconstitute Stocks, Sauce and
Soup