Conference turris::cooks

3090.0. "ADVANCED COOKING TECHNIQUES" by TYGON::WILDE (why am I not yet a dragon?) Tue Jun 18 1991 14:27

I think this conference should have a note devoted to advances techniques
of cooking - made simple.  for instance, a good sauce for a roast, like a
claret wine sauce, requires not so much special ingredients, as it demands
a certain process.  This note is dedicated to the acquisition of good
techniques in cookery.  I would like someone to enter a failproof method if
making a stirred custard, for example.

I will start off with the technique and recipe for a claret wine sauce
suitable for venison or beef....and, if your tastes agree, it also does well
for a pork roast.

TO BEGIN:

collect meat bones...you will need 4 - 5 pound of good bones that might be
used to make a soup base.  If you are roasting a venison roast, it is
desirable to use venison bones, but beef bones are an acceptable substitute.
You will also need approx. 4 large carrots, 2 medium/1 large white or yellow
onion, 6 - 10 shallots, and 4 - 5 garlic cloves.  Peel the vegetables and 
cut them into chunks. You need not be careful about this, simply cut them up.
Spread the bones and the vegetable chunks in a large roasting pan and roast 
them at 450 degrees farenheit until the bones are very dark brown.  The 
vegetables in the roaster pan will be dark brown as well.  

Place all in a large kettle and add approx. 2
quarts of water.  Make sure to get the browned bits off the roasting pan into
the kettle too.  Bring to a boil and then simmer at medium heat for approx. 
1 hour.  You now have a rich brown broth.  Discard the bones.  
Chill the broth and remove the hardened fat from the top of the broth.  You
may now either strain the broth through a layer of cheesecloth or you puree
the vegetable bits with the broth to smooth it out.  Place the
broth in a heavy-bottomed kettle and bring it to a boil.  Reduce heat to med.
and simmer until the broth is reduced to approx. 1/4 volume and becomes syrupy.

You now have a base for your sauce.  Store this in the freezer for use whenever
you need to make a gravy or sauce for meat.  It will keep several months.

			CLARET SAUCE FOR ROAST

	INGREDIENTS:
	-----------

	1/2 cup sauce base
	1 cup claret wine (or port wine if claret is not available)
	1/4 cup cold water with 2 teaspoons cornstarch disolved in it
	dash of fresh lemon juice
	fresh ground pepper
	salt to taste

Bring sauce base and wine to a simmer.  Remove from heat and stir in the water
and cornstarch being careful to avoid lumps.  Return to stove over low heat
and simmer, stirring constantly, until thickened slightly and clear.  Season
to taste with lemon juice, pepper and salt.  Serve immediately over roasted 
beef, veal, venison, or pork.

You may also add fresh parsley and/or rosemary as desired.

BTW .......Great idea for a topic just wish I could add something "advanced"
will enjoy reading however...

> RE: 2946 - Sounds like the same type of flavor enhancer but for different
  types of meat?  Will try it next winter.  Right now the grill is looking
  better every night as the weather warms up.

>>>                          -< CLARET SAUCE=MIREPOIX ? >-

mirepoix uses the basic aromatic vegetables for a flavoring mix for
poultry/fish/veal - your lighter meats.

the sauce base I described here is used by chefs for virtually any meat gravy
or sauce for any meat.  The difference is how much browning is added to the
vegetables...and the addition of meat/fat/bones for flavoring.

FYI:  I thicken my sauce with cornstarch for fat reduction...the traditional
method is to use a roux, a mixture of equal parts flour and butter, cooked 
over medium heat to a rich brown color.