Tips and Hacks
The difference between gelatine and agar is; gelatine needs to be cooled to set up, agar agar doesn't.
Agar will set up regardless if it's cooled or not.
| Amount | Unit | Ingredient | |
| 4 | tablespoons | ||
| 5 | medium | ||
| 1 | large | ||
| 5 | large | ||
| 6 | medium | ||
| 1 | bunch | ||
| 4 1/2 | quarts | ||
| 8 | whole | ||
| 2 | whole | ||
| 1 | teaspoon | ||
| 1 | teaspoon |
Margarine
Potatoes
Onion
Carrots
Parsnips
Black Peppercorns
Bay Leaves
Dried Dill
Salt
Additional Info:
This is a rich brown stock that can be used as a substitute for beef stock in some recipes.
Directions:
For this recipe, all of the vegetables should be thoroughly washed. Rough chop all of the vegetables to approximately the same size. Peeling anything is not necessary, the vegetables will be discarded in the end.
Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley. Brown well, stirring frequently.
Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, stirring and scraping the bottom for the browned goodness from the vegetables.
Reduce the heat to medium and simmer, covered, 1 1/2 hours.
Place a colander or strainer over a large bowl, and strain the stock. Discard the vegetables, and seasonings, they have served their purpose.
Taste for seasoning and add salt if needed. Cool completely in the refrigerator for several hours. Skim and discard the congealed fat from the surface.
Refrigerated, this stock will keep for 3 to 4 days.
Frozen, it will keep for 2 months.
Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots, parsnips and parsley. Brown well, stirring frequently.
Add the water, peppercorns, bay leaves, and dill seed. Bring to a full boil, stirring and scraping the bottom for the browned goodness from the vegetables.
Reduce the heat to medium and simmer, covered, 1 1/2 hours.
Place a colander or strainer over a large bowl, and strain the stock. Discard the vegetables, and seasonings, they have served their purpose.
Taste for seasoning and add salt if needed. Cool completely in the refrigerator for several hours. Skim and discard the congealed fat from the surface.
Refrigerated, this stock will keep for 3 to 4 days.
Frozen, it will keep for 2 months.
Submitted by Keldon C. See all my recipes. | January 27th, 2022
Filed Under:
-
Cuisine: United States
Tested and True
Freeze your flour. It keeps very well when frozen and will also kill any possible pests.