Looking for Veal Stock recipe(mine didnt work)
For the first time today I made my first stock and I gotta say the results were vere disappointing. It cam out very watery for pretty much to see what I did I followed this exact recipe:
I really am not that upset since it was very cheap to make and took little maintenance, so id really appreciate if someone could help me out I really want to make this work.
also do you think that because I used previously frozen veal bones affected it, even though they were very meaty.
My veal stock is very plain compared to that one. I just take the bones, place them in a stock pot of cold water and bring that to a boil over low heat. Skim the surface as necessary, and simmer for about 6 hours. I then add my salt, mirepoix and standard sachet d'epices in the last hour of simmering. Then strain. It's just an ordinary veal stock, but it's easy and great to have on hand in the freezer.
Recipe looks mostly ok to me though I would roast the veggies with the bones and leave out the red wine, dont think the frozen bones would have much effect, can't really see any reason it came out weak, you might try reducing it after you strain and degrease it.
I think if you followed the Food Network recipe, you should have a pretty decent stock- but just so you know, unseasoned stock doesn't have much flavor until, as steamer said, you reduce it.
When you taste the stock, do your lips feel a little sticky? The collagen extracted from the bones should have diffused through the stock- it's the basis for glue!
Frozen bones have no ill affects on stock making. If you take a manageable portion of the stock, say about two quarts, reduce it by half, and it still tastes watery and you don't have any rich mouth-feel, I suspect a few possible first-timer mistakes: you didn't simmer long enough, you chose bones with too little connective tissue- soup bones don't have as much as joints or neck bones, or perhaps you let the stock boil, breaking all of the the collagen down too far.
Home-made stock is a great thing to have and practice makes perfect. Keep trying end enjoy!
re: Dio di Romanese
Sorry it took me so long to reply!
Length of time roasting bones is not as important as degree of roasting- well roasted bones are BROWN and the meat clinging to the bones is crusty but not burnt. The browning process contibutes both color and depth of flavor to what could othersise be a simple broth.
As for the tomato, I learned in school to slap some tomato paste directly onto the bones during their last 30 minutes or so of cooking- 1-2 tablespoons per pound of bones (keep the bones in the oven until the paste begins to develop brown almost black peaks)- As I only have one oven, I often "roast" my vegetables in the stock pot by browning them with the pan drippings from the bones (not in the oven as the recipe suggests) In that situation, I have been known to add the tomato paste to the vegetables after they are well softend and let it brown in the pot (hard to judge when a paste is actually browned, I just cook it over medium heat until it thickens up and darkens)- then add the bones, deglaze to bone pan with wine (if I'm incorporating wine into the stock) add the sachet and fill the pot with water.
The tomato paste serves a few purposes in stock making 1) flavor- another layer of depth of flavor. 2) Acid- the acids in tomatoes and the wine help break down what meat and connective tissues are on the bones- not very much, but enough... too much acid can have anegative effect on the coagulation of the gelatin extracted from the collagen. 3) color- its a little subtle, but meat stocks without tomatoes are a gentle brown, while the tomatoes add a little rosyness to the overall finish.
Don't stess out about the paste coating the bones or the vegetables too much- That's why I said "slap it on the bones"- the goal is to incorporate some tomato that has been caremelized to a long simmering stock- exactly which ingredient it is introduced to and how delicately it is applied is not siginifcant- However, don't coat your bones before roasting with the paste- the pastw will be a burnt, bitter crusty shell well before the bones are roasted well enough.
Sorry to go on and on... I have a pile of chicken bones in my freezer and I think I'll put up a stock while I'm home watching the game on sunday!
just a quick aside here: many restaurants keep both a light and dark veal stock. roasting the veggies and bones and the addition of tomato paste is only for the dark.
the beauty of light veal stock is its neutrality. rather than a big flavor punch, it adds richness and mouthfeel to a dish. it depends entirely on what you want to use it for.