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18/12/2007
Make up:
When making your jus whisk the concentrated base into warm to hot water (not boiling) and it will dissolve very easily.
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14/12/2007
This recipe is based on our Lobster Glace, so it’s fabulous already as a bisque or sauce base.
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13/12/2007
When making our Demi-Glaces or Thickened Veal, whisk the mix into warm water (not hot) and it will dissolve very easily. Continue to stir until it is simmering and cook out for 5-10 minutes. Once the Basic demi is made then it is time to start creating.
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03/12/2007
Due to the high protein content of our stock we find it easy to make a consommé just by poaching chicken:
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26/10/2007
Because our stock range is made into a powder for ease of use, you are able to add our stocks at any time during the cooking process. Think of a risotto or a paella that is nearly cooked. No problem, simply sprinkle our stock powder over the rice and watch it dissolve instantly into the dish. Try that with a paste!!
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23/10/2007
Our Fish stock is made from pure white fish and when made up as a stock with boiling water it will have a cloudy effect. As with fresh fish stock if you allow your stock to settle after passing the sediment will settle to the bottom, this is the same for our stock. Saying that if you are making a cream sauce or anything not needing clarity then use our fish stock as it is. If you need a consommé allow the fish stock to settle first before starting the clarification process.
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