Crustacean stock, seafood stock from shrimp, lobster

Thai Rath Edition

  • lifestyle

  • food

March 31, 2022 07:22 a.m.

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Farang food that Thai people are most familiar with.

is italian food

with a spicy taste that is pleasing to the taste of Thai people

Italian cooking. The main thing that Italians often do in the refrigerator is stock,

a good leavening agent that can be added to many other menus.

This time it was honored by

"Chef Dario Busnelli",

half Thai-Italian.

Chef of the restaurant

Chow Terrazza

Mandarin Oriental, Bangkok introduces how to do it.

and tell the secrets of deliciousness of a five-star hotel to the home cooks

have been used together

Chef Dario Busnelli shares how to make seafood stock from lobster.

For housewife butler's home cook that is not difficult to follow, it consists of seasoning, shrimp head, lobster head 500 g, salt 1 g, olive oil 20 g, celery (celery), diced 100 g, shallot, diced 200 g peeled carrots

150 g diced


garlic 5 g peeled garlic 200 g tomato juice 5 g tomato puree 5 g parsley stalk 2 g bay leaf (or bay leaf) thyme leaf rosemary 1 g black pepper 100 white wine g ice 1.5 kg

How to do it: Bring a casserole to heat.

Once the pot is hot, pour the oil into the pot.

Sprinkle salt on the shrimp heads.

prepared lobster head

Then put it in a low heat for about 8 minutes, trying to stir or stir as little as possible.

Stir-fry until the seafood crust is beautiful.

Then take the vegetables and herbs.

including crushed tomatoes

Continue simmering until the vegetables and seafood crusts are well combined.

add white wine

And continue to stew until the alcohol evaporates, add tomato juice.

and put ice in the pot

Bring to a boil until the water has reduced by 50%. Remove the pot from the heat and let it sit for 20 minutes. Strain out any residue until a smooth stock is obtained.

At the same time, Chef Dario also revealed the secret of umami.

The essence of deliciousness

not like that

This stock can be used to make soups.

Or it can be used to make many other pasta dishes.

Making seafood stock from shrimp

or lobster

It is commonly used for shrimp heads.

to take it from the shrimp head

without the need to put the shell

but can put herringbone

If you put a fish head

Must remove the gills and fish eyes first.

in order not to differ in taste

and before bringing the shrimp heads to the stew

It will be baked in the oven for 10-15 minutes, but do not burn.

To make those shrimp heads are cooked equally.

there will be no fishy

Then stir fry in the pot.

Stir-frying should be done with a spatula, chopped into small pieces.

in order to let everything seep in

As for the flavor that is like 3 friends of Thai food such as garlic, pepper, coriander root, Italian food is shallot, carrot and celery, which are indispensable in making stock.

Among the recommended main herbs are thyme leaf, rosemary and refreshing using

Italian parsley

To put on almost finished, the smell will not disappear.

If there is brandy for cooking

It can be added to add flavor.

and the fragrance of the stock

People usually use water to make stock.

But if recommended, use ice cubes.

to reduce the temperature in the casserole

will cause water to seep into the bone

and will bring out all the flavors

If we stir and then add hot water.

The stock will come out with a different flavor.

will not be mellow

Adding ice will not only make the sauce more mellow and will cause the burnt bits to float up.

And we can spoon out too.

Then continue to stew by

Use medium heat for about 40-50 minutes if you want a concentrated stock.

Then take it to spin and filter one more time.

But if you only need water to make soup, you don't need to blend it.

Only filtered and the stock can be immersed in ice cubes.

When used, it comes out like a piece of ice.

Which has a shelf life of not more than 1 month as well.

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