calf jus
◎Sendai French Chef's Blog
17 minutes walk from [Sendai Station] toward Tohoku University's Katahira Campus (southwest direction).
6 minutes walk from Sendai City Subway Tozai Line [Aobadori Ichibancho Station] towards Sendai High Court (southwest direction).
Ura Ichibancho, along Gohashi Street
Opposite Kogensha, the shop on the first floor is decorated with the French flag.
French home cooking and wine
[La Fleur de Surigier]
Owner chef Fumihito Sato
is.
I will do my best to help you today as well.
I would be happy if you found this encounter to be very valuable and meaningful.
Please stay with us until the end.
What I would like to introduce today is an explanation of how to make fond (soup stock), which is the basic ``key'' of French cuisine.
First of all, what exactly is a fond in French cuisine?
I will explain it from there, including the meaning of the review.
[What is a fond? ]
Fon means soup stock.
Escoffier *1. says the following about fonds in his ``Cooking Guide,'' which is considered the bible of modern French cooking.
“Fon is the basic and most necessary element of French cooking, and without it you cannot prepare any formal cuisine.Therefore, its importance is high, and it is important to prepare only good food. This is also the part where the chef who wants to make the dish takes the most care.
Even without waiting for Escoffier's words, chefs involved in this field should be fully aware of how important the fond is as the basis of all cooking and as the starting point of cooking.
This basic method of making phones has remained the same, but there have been some changes over time.
One example of this may be that phon, which is made in small quantities and without much time, came to be called ``jus.''
*1. Escoffier was a chef who was active in the late 19th century and is known as the father of modern French cuisine.
It is said that Escoffier created the system for the classic French cuisine that is currently being prepared.
[Calf juice]
Jus de veau
[Materials] 1.5ℓ~2ℓ depending on the finished product
a. Calf bone (ankle) 4 pieces
a. Veal arrowroot and tendon……2kg
a. Peanut oil……20ml
○Mirepoix (flavored vegetables)
b. Carrot (roughly chopped) ……1 piece
b. Onion (roughly chopped) ……2 pieces
b. Celery (roughly chopped) ……1 sprig
b.Garlic (crushed)……2 cloves
・Peanut oil……20ml
・White wine……1 bottle (750ml)
・Water……5ℓ
・Bouquet garni*2 ………1 branch
・Ripe tomatoes……3 pieces
・Salt……1 pinch
*2. For the bouquet garni, stick 3 cloves on 1 celery branch, wrap 4 parsley stalks, 1 sprig of thyme, and 1 bay leaf with the thick outside part of the poirot, then wrap with octopus thread. I'll tie it up.
[How to make]
①. Crush the calf's ankle bone as small as possible (no more than 4 pieces), and cut the meat and tendon into pieces of the same size.
②. Spread 20ml of peanut oil on a flat pan or baking sheet, add the calf bones, and roast in a high-heat oven until slightly colored. Add the arrowroot and tendon. Stir occasionally to brown the entire surface. (about 20-30 minutes).
③. Drain ② into a large colander and drain the fat completely. Drain the oil from the pan, add a small amount of water to the pan, heat it, scrape off the cooking juices left at the bottom of the pan (called deglace), and transfer to a separate container.
④.Heat the peanut oil in a separate pot and stir-fry the mirepoix until it becomes colored. Add the calf bones, arrowroot meat and tendon from ③ and mix. Pour in the white wine and bring to a boil.
⑤. Pour the remaining water into the pot from ④ until it fully covers it, then add the grilled liquid saved from ③ and bring to a boil. Make sure to completely remove any scum that appears during this time.
⑥. Add the bouquet garni and ripe tomatoes while crushing them and simmer gently for about 3 and a half hours.
⑦. Strain it with a chinois (strainer), heat it again to remove the scum, and boil it down to the right consistency. Add salt, strain again, cool, and set aside.
[point]
○ Carefully remove the scum that appears in steps 4 and 5 of the recipe.
○If the juice is too thick in step 6, add hot water.
○This juice can also be used to make the second stock. In that case, add fresh mirepoix and tomatoes and no wine is needed.
○Compared to veal fond, the amount of ju (juice) is smaller and can be prepared in a shorter time, making it more suitable for restaurants.
[Application]
- Can be used not only for calves and adult beef, but also as an almighty juice for all kinds of dishes.
That's all for today.
Thank you for reading until the end today!
See you again next time on Lafleur de Solisier's blog! (o^^o)
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À bientôt
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When you think of French in Sendai, you think of Lafleur de Slisier.
[La fleur de cerisier]
means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We would be happy if we could become a store that can be helpful to everyone.
La fleur de solisier
1-15-20 Ichibancho, Aoba-ku, Sendai City
Sonoda Building 1st floor
TEL 022-724-7448
In charge of reservations
Fumihito Sato
