Wednesday, August 26, 2009
Learn to invest in good stock...
I am not talking about acquiring shares in the stock market at this volatile and uncertain period of our present economy situation. Unlike the tips from your stockbroker, who is only interested in making a quid( or sotong)from commissions with your transactions, I am giving away commission free Chicken stock and Bull stock. The stock I am referring to is the basic ingredients and secrets of the professional chefs, in which the liquid is created by boiling bones, water and seasonings. Like investing in a good stock, you have to investigate what is available in the market and put in the time and effort in order to acquire a good return.
Firstly, let me start with the basic in stock making, a good stock should be allow to cook slowly so that the fat can rise to the top (just like the market - what goes down must come up but it can also evaporate into the thin air!) and skim off (profit taking and taking stock): allow it to simmer for a long time, in order to extract all the taste and nutrients form the bones, it should strained through a fine sieve to remove any impurities. (get rid of all your bad investments). The stained stock should be reduced until it reaches the proper flavour and consistency. Flexibility and tenacity are keys in the current economy crisis, so please rely on your taste; sometime the stock will have to be reduced more, sometime less. If possible, the stock should be kept in the refrigerator overnight before using, so that remaining fat will harden on the top and can be removed. Meanwhile, as the market may have taken a battering and plummeted in the recent time, I would like to share some reliable Bull and Chicken stocks tips with you.
Bull and Chicken Stock Recipe
1.5 kg beef bones cut into 75mm pieces (ask your butcher to do it)
1.5 kg chicken bones (necks or backbones)
3 litres cold water
1 large onion
2 leeks, sliced
2 carrots, peeled
1 stalk celery cut into slices
3 sprigs fresh thyme (if unavailable, 1/2 tsp of dried thyme )
3 bay leaves
In a large stock pot add the bones and water and bring to a boil. Skimming off the the bloody elements and impurities with a slotted spoon. Continue boiling the stock gently, uncovered for 1 hour and removing and discarding any scrum from time to time. While the stock is boiling, stick the cloves into the onion and set it aside. When the stock has boiled for 1 hour, add the onion and remaining ingredient to the boiling stock. Boil gently for 5 hours and continue to skim off fat and scrum from the top occasionally. Strain the stock through a sieve lined with cheesecloth and cool overnight in the refrigerator. Reserve the bones. ( a second stock can still be made from them. Believe me, I am not being frugal) The first batch is a clear and flavourful broth and is used as a delicate soup or soup base.