Veal or Beef Tail Broth with Pork Rind and Aromatics

Ingredients:

• Veal tail or beef tail: 1, cut into pieces

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Veal White Stock – Professional Recipe (about 1 liter)

Choice of Bones (essential base)

To obtain a rich and full-bodied white stock, it is.

Brown Veal Stock – Detailed Professional Recipe

Choice of Bones (Essential Base)

For a rich and full-bodied brown veal stock, use veal bones.

Brown Chicken Stock

Technical Tips
Crack the bones to maximize extraction of the juices. Roast them before cooking to develop.

Brown Game Stock – Professional Recipe (Approx. 1 Liter)

Ingredients:

• 1 kg bones, carcasses and lean trimmings from furred game.

(Approx. 1 Litre)

Ingredients:

• 1 kg bones, carcasses and lean trimmings from feathered game (old birds, pheasant, pigeon,.

White Poultry Stock – Professional Recipe

Ingredients (for about 1 liter of stock)

• 1 kg poultry carcasses and.

Fish Stock – Professional Recipe

Ingredients (for approximately 1 liter of stock):

• 600 g of bones and trimmings from.

Miso Broth (味噌だし – Miso Dashi)

Usage: Base for ramen / Japanese soup
Yield: 1 liter
Estimated time: 45.

Tonkotsu Broth (豚骨スープ – Tonkotsu Sūpu)

Use: Base for ramen
Yield: About 3-4 liters
Estimated.