NuWave PIC2 - Tips for Stocks, Soups & Sauces

42 • NuWave
™
PIC2 Complete Cookbook
• 43
Stocks, Soups
& Sauces
Tips for Stocks, Soups & Sauces
• When preparing stocks, make
double batches and freeze for later
use.
• Freeze small amounts of prepared
stock in ice cube trays for quick
and easy seasonings.
• Over salted stocks, soups or
sauces? Add 1 teaspoon sugar
for every 2 liters of liquid. You
may also peel a white potato and
cut into chunks before adding to
liquid. AlLow potato to cook for 10
minutes.
• Stocks should be brought to a boil
only once.
• Cloudy chicken stock? Add a froth
of three egg whites to hot soup and
let it form a raft. Skim raft for clear
soup.
• To remove fat, place soup or stock
in refrigerator. Fat will rise to the
top for easy extraction.
• Save vegetable scraps such as
carrot peels, celery stalks and
onions as ingredients for soup and
stew stock. Freeze until needed.
Chicken Stock
Yield: ½ gallon
3 pounds chicken bones
3 carrots, washed and cut into large
pieces
2 stalks celery with leaves, washed and
cut into large pieces
1 large onion, washed and cut into
large pieces
½ gallon and 1 cup water
½ teaspoon black peppercorns
4 sprigs celery
2 bay leaves
1 cheesecloth
1 twine
Directions:
1. Place washed chicken bones,
vegetables and water in large stock
pot.
2. In cheesecloth, place peppercorns
and herbs and tie with twine.
3. Tie cheesecloth to handle of stock
pot and let bouquet garni cook with
bones and vegetables.
4. Bring stock to boil on Max/Sear.
5. Turn PIC to Medium-Low (175°F)
and simmer for 2 ½ hours.
6. Strain stock through cheesecloth
and colander.
7. Cool in refrigerator (once it solidies,
remove any remaining fat from top).
Tip: Stock stays good for 3 days in
refrigerator or 6 months in freezer.
Tip: Bouquet garni is a French cooking
term, meaning a bunch of herbs
tied together in a bundle for
avoring a dish as it cooks.
Vegetable Stock
Yield: 7 cups
4 Medium yelLow onions, unpeeled
4 Medium carrots
3 Medium potatoes
2 Medium parsnips, turnips or
rutabagas, cut
1 small head cabbage
8 cups water
½ teaspoon whole peppercorns
4 stems fresh parsley
4 bay leaves
½ teaspoon basil,
½ teaspoon marjoram
½ teaspoon rosemary
2 pieces cheesecloth
1 piece twine
Directions:
1. Wash all the vegetables and cut off
root and stem ends.
2. Cut all vegetables in one large,
rough chop.
3. Place vegetables in a large stock pot
and add water.
4. Place peppercorns and herbs in
cheesecloth and tie into bundle to
make bouquet garni.
5. Tie bouquet garni to stock pot handle
for easy removal.
6. Bring to boil on Max/Sear.
7. Turn down to Medium- Low (175°F)
and let simmer for 1 hour.
8. Strain through colander, lined with
cheesecloth.
9. Store in refrigerator for 3 days or
freezer for up to 6 months.
Tip: Bouquet garni is a French cooking
term, meaning a bunch of herbs
tied together in a bundle for
avoring a dish as it cooks.
• Freeze stock in ice cube trays.
Once frozen, place in a heavy
freezer bag to store.
• 43
Stocks, Soups & Sauces