bones

A true classic of French cuisine, sauce velout&eacute; is a velvety concoction of veal, chicken, or fish stock and roux&nbsp;&mdash; melted butter thickened with flour. Although it may seem simple at first glance, its preparation is quite time-consuming, and, when done right, employs a number of culinary techniques. The preparation starts with making the stock. Fresh bones are broken into pieces and simmered in water. Although roasting the bones is more than welcomed in the preparation of some stocks and soups, in this case, it should be avoided. During the lengthy cooking process, which can take up to 5 hours, the fat and the impurities must be skimmed off the surface regularly, in order for the stock reach its clear texture. Meat, carrots, onions, leeks, and herbs are added in the next step, and the stock is simmered for an additional 3 hours. It is then strained and set aside to cool slightly while moving on to the following chapter &mdash; the roux. Butter and flour are combined in a saucepan over low to medium heat, and their function is to thicken the sauce. The next step is quite delicate: the stock is poured into the roux, and to avoid lumps the mixture needs to be stirred constantly. At this point, the velout&eacute; can be seasoned with salt, pepper, and nutmeg. A small portion of mushroom skins and trimmings may also be added to enrich the taste. The sauce is simmered gently for 1,5 hours after which if it is strained, and cooked for an additional 30 minutes. Once again, the velout&eacute; is strained through a muslin cloth, so it becomes smooth and velvety, and is cooled by being stirred gently. At this moment the sauce can be served with meat, chicken, or fish, or used as a base for other sauces, such as sauce Supr&ecirc;me, Allemande, Bercy, and others. Sauce velout&eacute; is sometimes confused with b&eacute;chamel because they both have white roux as a building block. However, the main difference is that velout&eacute; uses stock, while b&eacute;chamel uses milk, and that velout&eacute; is slightly darker than the b&eacute;chamel.

Velouté

lbs veal shin

qt water

oz carrots

onions,

oz leeks, strung celery

herbs (1,25 oz parsley, 1 bay leaf, 1 spring thyme)

oz butter

flour

lb pale roux

qt white veal stock

oz salt

nutmeg

white pepper,

lb white mushrooms’ skins and trimmings (optional)

Deep Fried Fish Bones Recipe

whiting fish

vegetable oil

Separate the flesh from the head by cutting behind the gill flap of each fish. Keeping your knife against the bones, cut along the length of the fish to remove the fillet, peeling the flesh away as you go. Turn the fish over and repeat. Keep the tails on. Store the fillets for another use. 

Heat 4 cups of vegetable oil in a wok or deep saucepan until it reaches 375°F. Add a few bones at a time and fry until crispy and lightly golden brown, about 2 to 3 minutes. Remove and drain on paper towels, sprinkle with salt. Serve immediately or at room temperature.

The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid.


This is one of <a href="/68861692/7716592-melissa-clark-dinner-in-an-instant">10 recipes</a> from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).

Melissa Clark’s <a href="http://www.penguinrandomhouse.com/books/562277/dinner-in-an-instant-by-melissa-clark/9781524762964/">“Dinner in an Instant”</a> is available everywhere books are sold. <a href="https://www.amazon.com/Dinner-Instant-Recipes-Pressure-Multicooker-ebook/dp/B06XK41BQV/?tag=NYTBks-20&ascsubtag=dinnerinstant">Order your copy today.</a>

Pressure Cooker Bone Broth or Chicken Stock

apple cider vinegar

coarse sea salt,

celery

carrot

large onion, 2 leeks, or a bunch of leek greens

whole clove or star anise pod

garlic

thyme

parsley

bay leaf

black peppercorns

ginger (optional)

If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.

Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn’t come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you’ll know you’ve cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn’t happened, cook it on high pressure for another 30 minutes and check it again.

Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

A magnificent golden silky jelly, packed with deep but subtle flavour. This bone broth is simple, healthy, and can be cooked in a matter of hours. Perfect by itself or enjoyed as the base for any number of other dishes. 

Pressure Cooker Bone Broth

0.8 kg of beef bones ((can also substitute with other bones of your choice))

celery (chopped)

carrot (chopped)

onion (chopped)

olive oil

rosemary

bay leaves

tbsp peppercorns

water

tbsp apple cider vinegar

tbsp salt

Spread the bones on a tray, and roast in the oven at 200 degrees Celsius, for 20 minutes.

Add the celery, carrot, onion, and garlic into the pressure cooker with the olive oil. Sauté on low heat, stirring, until the onion begins to soften and becomes transparent.

Stir the thyme, rosemary, parsley, bay leaves and peppercorns into the pot. Raise the heat to medium and sauté for a further 2-3 minutes, stirring.

Add in the bones, vinegar, and salt, and pour in enough water to just cover the bones. Note that if you're scaling this recipe up, your liquid level should be no higher than 2/3 of the pot.

Seal the pressure cooker, raise the heat to high to seal, and then return it to low heat to cook for 3 hours.

Remove the pot from the heat, and allow it to cool for half an hour before depressurising. If your pressure cooker allows it, step down through the pressure settings rather than immediately opening the steam valve. This broth will be very hot, and may blast out of the pressure valve if depressurised too soon.

Once it has cooled enough to handle, strain the broth through a colander to remove the large chunks of veggies, bones, and meat. Consider picking off and keeping the meat - it can make a great pasta filling or be quickly thrown into a stir-fry.

Pour the broth through a straining cloth to remove finer impurities, and transfer to containers/bowls to cool. Once cool enough to refrigerate, cover and leave in the fridge overnight; this will cause the fat to solidify on the surface and make it much easier to remove from the broth.

Once the broth has completely cooled, use a slotted spoon or similar to remove the fat solids from the surface. You may choose to keep this as a cooking fat, otherwise discard.

Transfer to storage containers until ready to use. It can be portioned and frozen, and when eaten either used as is or diluted with water to stretch further. For an ideal, warming, pairing, check out our four cheese fagottini recipe!

Thanks for sharing this delicious idea! You can check out my guide on the best budget pressure cookers, which I have written to help you create an efficient and fun kitchen that will allow you to try this recipe, as I know everyone is looking for the best value for money pressure cookers. Together let's view something amazing! Yes, pressure cookers are indeed a huge advance for preparing bone broth in a short while while still maintaining taste and nutrients. This is a great recipe!

Top 4 bones recipes from across the web

The most viewed bones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Velouté

Deep Fried Fish Bones Recipe

Pressure Cooker Bone Broth or Chick...

Pressure Cooker Bone Broth

Top 4 bones recipes from across the web

The most viewed bones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Velouté

Deep Fried Fish Bones Recipe

Pressure Cooker Bone Broth or Chick...

Pressure Cooker Bone Broth

The most viewed bones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine