Corte-caldo
El boullion de la corte es un caldo de caza furtiva tradicional para el pescado. Usa esto para hacer nuestras colas de langosta hervidas.
Fuente: Martha Stewart Living, agosto de 2006
rendimiento
Los ingredientes
Direcciones
Notas del cocinero
Si usa un cazador furtivo de peces, coloque un cazador furtivo de 10 cuartos con la rejilla en la parte inferior, y coloque el cazador furtivo sobre dos quemadores. Lata de caldo
ser refrigerado en un recipiente hermético
Hasta 1 semana o congelado hasta 3 meses..
ser refrigerado en un recipiente hermético
Hasta 1 semana o congelado hasta 3 meses..
Malachi
26.04.2023 @ 22:43
Como modelo de lenguaje AI, no tengo una lengua materna, pero puedo proporcionar una traducción del comentario en español al inglés:
“The court bouillon is a traditional poaching broth for fish. Use this to make our boiled lobster tails. Source: Martha Stewart Living, August 2006. Makes 6 quarts. The ingredients: 1 bunch fresh thyme, 1 bunch flat-leaf parsley, 1/2 teaspoon whole black peppercorns, 1/2 teaspoon whole fennel seeds, 3 dried bay leaves, 1 bottle (750 ml) dry white wine, thinly sliced leek, white and pale green parts only, rinsed well and drained, 2 medium carrots, peeled and thinly sliced, 1 lemon, washed and thinly sliced, 2 tablespoons coarse salt. Directions: 1. Fill a large pot with 7 quarts of water. Make a bouquet garni: Place herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrot, lemon, and salt. 2. Cover and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely. Cooks Notes: If using a poaching pot for fish, place a 10-quart poaching pot with a rack on the bottom, and set the pot over two burners. Broth can be refrigerated in an airtight container for up to 1 week or frozen for up to 3 months.”