Re: Serial Para Stockbase 15
Tanja Freeze
To this base, you can add: steamed broccoli and American cheese; chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; pured, stewed tomatoes for a bisque; leeks that have been cleaned well, steamed, and chopped; cooked asparagus cut into pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.
The fish stock base, an essential foundation for sauce preparation or cooking, is easily used by diluting it in hot water. With just 100g of this base, you can obtain up to 3 liters of sauce, providing a convenient and concentrated solution to enhance your dishes with delicious marine flavors.
Dissolve a little stock base in hot water. For a sauce base, mix 3 tablespoons with 1 liter of hot water. For a cooking base (such as soup broth, braised meat, or oven-baked dishes), add 2 tablespoons to 1 liter of water.
This aromatic liquid concentrates the essence of sea delights, with delicate saline notes, slightly iodine nuances, and a subtle fragrance of fresh herbs. The complex aromas of fish stock base evoke the coastline and invite a deep and nuanced gustatory experience. Used as a culinary base, it imparts exceptional depth to soups, sauces, and seafood dishes, while capturing the authentic essence of the sea's bounty.
Initially, fish stocks were broths prepared by simmering fish scraps, such as bones, heads, and sometimes scales, with vegetables, herbs, and spices. This technique aimed to extract the rich and delicate flavors of seafood to create a liquid base used in various culinary preparations.As cooking techniques evolved, fish stock gained sophistication, with the addition of specific ingredients to intensify marine flavors. Chefs perfected the method, refining proportions and ingredients to achieve a balanced fish stock base, rich in flavor. Thus, the raw material (meat, bones, shellfish...) is grilled and roasted slowly in the oven with vegetables to recover the juices. These are then deglazed with water and reduced several times before a final filtration to obtain a creamy, colored, and flavorful paste.
There's nothing like enjoying a bowl of beef pho with friends and family in the comfort of your own home. However, traditional cooking methods for Vietnamese beef pho require lots of "know how" plus about 5 hours prep time. Quoc Viet foods has achieved the impossible, that is to "convert the traditional Vietnamese cuisine into a convenient form" while maintaining the aromatic delicious flavors expected of such a dish. We've eliminated all the guess-work out of preparing these flavorful dishes. This means for those who never made or tasted Vietnamese soup you can now get the real thing, easily and quickly.
Ingredients: Salt, Sugar, Beef Fat, Beef Stock, Spices, Dextrose, Yeast Extract, Fish Sauce (Fermented Anchovies and Maltodextrin), Disodium Inosinate and Diodium Guanylate. Spice filter bags packed separately inside.
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