10 April 2008

Stock

Well, this Friday, we finally had accumulated enough veal bones to make some stock.

I just got it done and into the freezer yesterday.

Took the bones, along with some onions and celery, and got it to a low simmer and kept it there for about 3 days.

Some notes on stock:
  • It's easy to make, just low heat.
  • Do not add spices. Stock is a flavoring agent of its own, not a food. Stock with spices is "soup".
  • You can add some onions and celery, and we do. The leafy bits of the celery, which one does not normally eat, is good for this.
  • Add the gristle. It has some flavor and the collagin adds a nice mouth feel and some flavor.
  • There is a trick to seeing if you have gotten all the "goodness" out of everything. Stock does not have much flavor at all unless you add salt, so take a spoonful, add a shake of salt to some stock in the spoon, and taste.
  • Finally, and most importantly, if you are freezing it, do it in small containers. Last time I did this, I had to use a hammer and screw driver to use some.
What you get will give you wonderful flavor and mouth feel for a sauce.

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