Pho

[Guitarman-S.T-]

my advise for the broth/stock to come out clearer... be sure to Dépouiller threw out the simmering process.
(To skim off the scum that accumulates at the top of a stock or sauce.)

As you reduce or simply simmer a stock the natural fats come out of the meat tissue/bones and accumulate on the surface. If these are not removed and you ever.. EVER, bring it back to a boil, they will re-distribute there selves back into the stock, and dirty the finished product in essense.

Think of it as a FINE Consommé for 10$+... its simply a meat broth, but how much $ that has gone into it by extracting the flavors of meat ( its all wasted away) for this flavor... 10$ isnt to much to ask for



All in all that recipe looks pretty bad ass Jon! The rock sugar will add a bit of a difference and Roasting the herbs, Spices... Brilliant man! I cannot wait to try this out man, just be sure to take the time and laddle out the skum that comes to the surface, always simmer, because when they are not removed and a boil is resumed... Ouch... it will never look as clear as it was ment to be

[jquirit]

Originally Posted by Guitarman-S.T-

my advise for the broth/stock to come out clearer... be sure to Dépouiller threw out the simmering process.
(To skim off the scum that accumulates at the top of a stock or sauce.)

As you reduce or simply simmer a stock the natural fats come out of the meat tissue/bones and accumulate on the surface. If these are not removed and you ever.. EVER, bring it back to a boil, they will re-distribute there selves back into the stock, and dirty the finished product in essense.

Ooops.. so I'm guessing that me stirring it was a Bad Idea (tm)? Something I'll need to keep in mind the next time I prepare it.

[Guitarman-S.T-]

Originally Posted by jquirit

Ooops.. so I'm guessing that me stirring it was a Bad Idea (tm)? Something I'll need to keep in mind the next time I prepare it.

when ya simmer anything for long periods of time, let it roll brotha, should be stress free and will turn out better with no attention ( as long as the heat is at a perfect simmer, and nothing more) rather than over thinking it

Just skim that skum and let the rest come in time, If you do this alot be sure to invest in a high quality China Cap, or Chinois for straining, SOO much easier and keeps the wuality standards far above a basic Spegg't noodle strainer

Once again awesome recipe brotha, i gotta try this SOON!

[Guitarman-S.T-]

Oh, it has begun, My pho Crazy!
-Just made a 20qt batch off of Jon's spec, Will be posting pictures shortly of my kitchen madness