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Axis Players: The Axes That Will Upgrade Your Recipes | Israel today

2021-10-08T12:30:17.994Z


The beef, chicken and fish dishes generally started as "leftover pots" intended for the employees of the elite restaurants in France, and have become a base that miraculously improves every dish • A little effort, and you can too


In the kitchen, hinges are the basis for almost everything.

Although we are used to adding water to stews, if you invest a little in preparing chicken, beef or fish, the taste of the sauces and stews will improve and be miraculously upgraded in every recipe you make.

The deputies started as food for workers in elite restaurants in France.

The cooks, who were busy preparing the restaurant dishes, threw away the leftover vegetables, meat or fish that would have been cut into a large pot, and cooked them separately.

Over the years, realizing the benefits of leftovers, the same “inferior” pot became the basis for the entire kitchen.

Each axis was of course given an exact recipe for sugar-rich root vegetables, alongside chicken, beef or fish bones.

The importance of using root vegetables is to produce a kind of "caramelization", since the vegetables rich in sugars sweeten the axis.

This is also the reason for cutting the vegetables diagonally, to take advantage of the surface area of ​​the vegetable core, where the high sugar concentration is found.

Do not add salt or spices to the stock, as it is the basis for the sauce, not the sauce itself.

Ultimately, the goal is for the spindle to be used for several different sauces and stews.

Once there is a good, high-quality axis, the chance of preparing a very tasty dish is 100 percent.

A quality spindle can also cover up a raw material or dish that has not been very successful, as the sauce wraps the dish and improves it miraculously.

Therefore, as in life, if there is a good foundation - one can take great risks and not be afraid to try new things, because there is a "back" that keeps and ensures that even if there is a malfunction, there are those who will wrap and improve.

Therefore, I highly recommend that you make hinges once a month, which can of course be divided into small boxes and frozen.

This way you will create a good and quality base for yourself in the kitchen.

Before we dive, literally, into the depths of the axes, get a little personal story about me and them.

You might be surprised, but beef bones are hard to come by, as the butchers do not keep them as a off-the-shelf product that can be found in any butcher shop.

Therefore, in professional restaurants, the beef axis is defined as "black gold".

In one of the kitchens where I worked when I was a young cook and a beginner, I burned the bones in the oven - and when I say I burned, I mean black from black, not gold.

The whole staff was on a food break and no one saw the smoke, I of course did not want them to know, and out of shame I continued to prepare the axis, a process that takes many hours.

The result was horribly bitter, and I did not know where to bury myself.

Beef stock

Materials:

  • 3 kg of beef bones (not bone marrow)

  • 3 tomatoes cut into quarters

  • 5 peeled carrots, cut diagonally

  • 2 coarsely chopped leeks

  • 3 onions cut into quarters (with the peel)

  • 2 garlic cloves cut in half (with the peel)

  • 1 bunch of parsley

  • 6 whole English peppercorns

  • 4 bay leaves

Brown the bones and vegetables in the oven for an hour.

After browning, place in a large pot with bay leaves and allspice, fill the entire pot with water and bring to a boil.

After a few minutes of boiling, lower to a low flame and cook for about 8 hours, until the liquids are reduced to a height of about a quarter of the pot.

Filter and use the liquid as a base for sauces and stews.

The materials for the beef axis, Photo: Assaf Carla

Osoboku and asado stew with vegetables and beef stock

You can change the amount of meat according to the amount of diners, there is no need to increase the amounts of the other ingredients.

Materials:

  • 2 chunks of osoboku

  • 2 chunks of asado

  • 4 pieces of bone marrow bone (not required but recommended)

  • 1/2 liter of beef stock

  • 6 peeled carrots, cut into 4

  • 15 small potatoes

  • 4 whole large onions whole

  • 10 cloves of peeled garlic

  • 1 bottle of dry red wine

  • 4 stalks of thyme

  • 2 heaping tablespoons sesame

  • 2 bay leaves

  • 2 stalks of rosemary

  • Salt

  • pepper

Season the meat with salt and pepper, fry it and the onions on all sides in a very hot pan and set aside.

Pour the wine into the empty pan and bring to a boil.

Add the sesame seeds and bay leaves and continue to cook for 10-5 minutes.

In a separate pot place the vegetables, roasted meat, thyme and rosemary, pour in the wine and add the beef stock (the liquid should cover all the meat).

Cover the pot and cook for two and a half hours.

Make sure from time to time that there is enough liquid, that the stew will not burn.

During cooking, pour a little of the liquid in the pot into a separate pot and reduce until a thick sauce is formed, which it is recommended to pour over the meat when serving.

Chicken stock

Materials:

  • 2 kg chicken wings

  • 5 peeled carrots, cut diagonally

  • 2 coarsely chopped leeks

  • 3 onions cut into quarters (with the peel)

  • 2 garlic cloves cut in half (with the peel)

  • 1 bunch of parsley

  • 6 whole English peppercorns

  • 4 bay leaves

Brown the wings and vegetables in the oven for about 40 minutes.

After browning, put them in a large pot with bay leaves and allspice, fill the whole pot with water and bring to a boil.

After a few minutes of boiling, lower to a low flame and cook for about 8 hours, until the liquids are reduced to a height of about a quarter of the pot.

Filter and use the liquid as a base for sauces and stews.

A pot that will become a chicken axis, Photo: Assaf Carla

Beef and chicken patties in an herb sauce

 Ingredients for patties:

  • 250 grams of ground beef

  • 250 grams of minced chicken

  • 1 medium onion finely chopped

  • 4 cloves chopped garlic

  • 4 tablespoons bread crumbs

  • Salt

  • pepper 

For the sauce: 

  • 3 cups chicken stock

  • 1/4 cup olive oil

  • 5 cloves of garlic slices

  • 2 sliced ​​onions

  • 1/2 cup chopped parsley leaves

  • 1/2 cup chopped dill leaves

  • 1/4 cup chopped mint leaves

  • 1/4 cup chopped coriander leaves

  • 1 teaspoon turmeric

  • 1/4 teaspoon cumin

  • 2 Persian lemons

  • Salt

  • pepper

First mix all the patty ingredients to a homogeneous mixture and put in a half hour rest in the fridge.

Now, for the sauce.

Fry the onion and garlic in olive oil in a saucepan until golden.

Add the herbs and fry for another 5 minutes, add the Persian lemon, the stock and the rest of the spices, and bring to a boil.

Lower the heat, cook the sauce for another 5 minutes, add the patties and cook for about 30 minutes.

Fish axis

Materials:

  • 1 sea fish head and mantle

  • 5 peeled carrots, cut diagonally

  • 2 coarsely chopped leeks

  • 3 onions cut into quarters (with the peel)

  • 2 garlic cloves cut in half (with the peel)

  • 1 bunch of parsley

  • 6 whole English peppercorns

  • 4 bay leaves

Put all the ingredients in a large pot, fill it all with water and bring to a boil.

After a few minutes of boiling, lower to a low flame and cook for about 8 hours, until the liquids are reduced to a height of about a quarter of the pot.

Filter and use the liquid as a base for sauces and stews.

To upgrade the risotto.

The ingredients for the fish axis, Photo: Assaf Carla

Fish risotto

Materials:

  • 400 g white fish fillet, cut into cubes

  • 1 and 1/2 cups rice risotto arborio

  • 2 cups hot fish stock

  • 1 peeled onion, finely chopped

  • 2 cloves peeled garlic, chopped

  • 4 tablespoons butter (2 + 2)

  • 1 glass of dry white wine

  • A handful of grated Parmesan cheese

  • Salt

  • black pepper

Rinse the rice in a colander and drain the water well.

Fry the onion and garlic with 2 tablespoons of butter for five minutes, add the rice and fry for another two minutes, stirring.

Add the white wine, bring to a boil and slowly add the fish stock.

Continue to stir constantly over a medium flame for about twenty minutes, and remove from the heat.

During cooking, if the rice absorbs all the liquid, a spindle should be added.

At the end of cooking, fry the fish cubes with the remaining 2 tablespoons of butter, and salt and black pepper to taste.

Arrange the risotto on a plate with grated Parmesan cheese on top, and above all the fried fish cubes.

Source: israelhayom

All news articles on 2021-10-08

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