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Veal Stock

post #1 of 42
8/22/08 at 6:20pm
Thread Starter 
OK, it's time. 32 quart stock pot, 8 pounds of bones, 8 pounds of shank, 6 pounds of onions (pre-peeled and trimmed), 2 pounds of carrots, one full bunch of celery, one leek, tomoto paste, herb bouquet.

I will see you all tomorrow, with my stock.
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post #2 of 42
8/22/08 at 6:22pm
Quote:
Originally Posted by Manton View Post
OK, it's time. 32 quart stock pot, 8 pounds of bones, 8 pounds of shank, 6 pounds of onions (pre-peeled and trimmed), 2 pounds of carrots, one full bunch of celery, one leek, tomoto paste, herb bouquet.

I will see you all tomorrow, with my stock.

We'll be over at 7.
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post #3 of 42
8/22/08 at 6:23pm
How long do you roast the bones and shanks, assuming this is brown stock?
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post #4 of 42
8/22/08 at 6:24pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
How long do you roast the bones and shanks, assuming this is brown stock?

By sight, but I like them nice and dark, just this side of burnt. At least 45 minutes, and some of the more stubborn bones can take more than an hour.
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post #5 of 42
8/22/08 at 7:02pm
What? No cheap Cote Du Rhone or table red to deglaze after roasting? It's Old French. Very New Orleans.
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post #6 of 42
8/22/08 at 7:05pm
Thread Starter 
Quote:
Originally Posted by Skyler View Post
What? No cheap Cote Du Rhone or table red to deglaze after roasting? It's Old French. Very New Orleans.

Too much fat in the pan to make it worthwhile.

Besides, I prefer plain stock. If I want wine in a sauce, I will add it then. I don't want wine in my soup.
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post #7 of 42
8/22/08 at 7:06pm
What do you use veal stock for that you need all that? That seems like a pretty big pot for at home.

Stock doesn't keep very well, does it?
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post #8 of 42
8/22/08 at 7:08pm
you can freeze stock and it keeps very well.

I like to save shrimp shells and freeze them until I need them to make stock or better yet, I add some shrimp shells to a sauce I am reducing and then strain. Now them is good eats
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post #9 of 42
8/22/08 at 10:30pm
Quote:
Originally Posted by Manton View Post
OK, it's time. 32 quart stock pot, 8 pounds of bones, 8 pounds of shank, 6 pounds of onions (pre-peeled and trimmed), 2 pounds of carrots, one full bunch of celery, one leek, tomoto paste, herb bouquet.

I will see you all tomorrow, with my stock.

what's the differnce between bones and shank?
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post #10 of 42
8/23/08 at 12:43am
Quote:
Originally Posted by globetrotter View Post
what's the differnce between bones and shank?
Taste versus body. Meat also helps keep the stock clear.
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post #11 of 42
8/23/08 at 1:03am
Quote:
Originally Posted by iammatt View Post
Taste versus body. Meat also helps keep the stock clear.

no, sorry I meant what is the difference between the terms. isn't the shank a specific bone?
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post #12 of 42
8/23/08 at 1:05am
Quote:
Originally Posted by globetrotter View Post
no, sorry I meant what is the difference between the terms. isn't the shank a specific bone?

Shank is actually meat from the tibia. Really tough meat that needs cooked long, so it works perfectly in a stock.
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post #13 of 42
8/23/08 at 1:09am
Quote:
Originally Posted by kwilkinson View Post
Shank is actually meat from the tibia. Really tough meat that needs cooked long, so it works perfectly in a stock.

thanks
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post #14 of 42
8/23/08 at 2:53pm
Thread Starter 
Defatting now.
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post #15 of 42
8/23/08 at 3:12pm
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Originally Posted by Manton View Post
Defatting now.

Pics?
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