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Veal Stock in the Oven - Help!

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SocksManly Mar 12, 2011 07:29 PM

Okay so I'm using the basic veal stock directions from Michael Ruhlman's website (http://ruhlman.com/2009/01/veal-stock...) and it says to bring the pot to a boil and then put it in your oven for about 10 hours.

My question is, do I cover the pot in the oven with a lid or not?

I have it in the oven now for the last few hours, but got curious and the page doesn't say.

Suggestions?

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    SocksManly RE: SocksManly Mar 12, 2011 07:45 PM

    He says here for Turkey Stock that he leaves the pot uncovered, so surely it's the same for veal. I'm going to do that.

    2 Replies
    1. re: SocksManly
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      02putt RE: SocksManly Mar 12, 2011 08:15 PM

      Uncovered because you want the veal bones to brown.

      1. re: 02putt
        paulj RE: 02putt Mar 12, 2011 09:50 PM

        bones covered with liquid won't brown. Parts sticking above the liquid will brown whether the pot is covered or not - this is based on observations during oven braising.

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      escondido123 RE: SocksManly Mar 12, 2011 08:46 PM

      I hope you won't be leaving this overnight. If you're wrong you'll wake up to dried bones.

      7 Replies
      1. re: escondido123
        CarrieWas218 RE: escondido123 Mar 12, 2011 10:04 PM

        No you won't. The oven is on low and the liquid is not being boiled so you will not wake up to dry bones.

        I make 24-hour stock in my oven all the time - white veal stock (no bone browning), roasted chicken stock (pre-browning the bones), hearty beef stock (browning the bones)... I haven't purchased canned stock in years and starting it stove-top and finishing it in the oven is a tried-and-true method for rich, elegant stock.

        1. re: CarrieWas218
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          SocksManly RE: CarrieWas218 Mar 13, 2011 09:06 AM

          Hi Carrie, I'm a bit new to veal stock (since getting the bones is hit and miss for me here and I don't have the freezer space for a 50lb box!) and I'm just curious if you could elaborate on the pros and cons of brown vs white veal stock? It seems you opt for white, curious why?

          I do make chicken stock regularly, but on the stovetop. With the veal I just prefer to use my huge canning pot, so the oven is a bit more steady for that.

          I also see no use for store bought stock.. It's like the difference between chocolate milk and yoohoo.

          1. re: SocksManly
            CarrieWas218 RE: SocksManly Mar 13, 2011 03:58 PM

            Socks - I use White Stock as the base for my sauces versus a Brown Stock which I would use for soups. I make a lot of White Stock and freeze it in small batches which makes a perfectly neutral (NOT flavorless!) base for more elegant, velvety last-minute sauces for chicken, pork, fish, and of course beef courses without the heavy predominantly beef flavor.

            I look at it as a staple in my pantry (except that its in my freezer). I freeze it flat in sandwich-sized ziploc baggies so I literally have a stack of "sheets" of stock that I can pull out and make a sauce for any last-minute hunk of meat I might want to prepare.

            I love the fact that I can buy a really nice pork chop and some mushrooms, go home and sauté a little shallot and herbs, add some white stock and a little roux (also pre-made and in my 'fridge), pan-sear the pork and mushrooms and combine them all together with a tablespoon of capers for a really elegant meal that isn't that much work!

            1. re: CarrieWas218
              paulj RE: CarrieWas218 Mar 13, 2011 04:17 PM

              Ever tried making pork stock? A pigs foot is one of the easiest, and cheapest, ways of adding body to stock. A cows foot is equally good.

              1. re: paulj
                CarrieWas218 RE: paulj Mar 14, 2011 08:10 AM

                I am not a fan of pork stock - it is too predominant of a flavor for me to pair with anything other than pork-based dishes.

              2. re: CarrieWas218
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                escondido123 RE: CarrieWas218 Mar 13, 2011 04:50 PM

                Carrie, Thanks for clarifying on the overnight stock. I have an innate fear of leaving anything overnight in the oven unless it is off. I've been reading Tom Colicchio's Think Like a Chef and he makes his stocks so much faster than almost any other chef I've read. He even browns the chicken for the stock on the stove top, cooks for an hour with a teaspoon of tomato paste and water then adds a mirepoix followed by herbs for all of 15 minutes. Then he strains it and reduces by half. New technique for me, curious to see how it comes out.

                1. re: escondido123
                  paulj RE: escondido123 Mar 13, 2011 05:05 PM

                  You can speed it up further with a pressure cooker.

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          02putt RE: SocksManly Mar 13, 2011 08:31 AM

          I guess I should clarify. I was in a hurry when replying. I Lightly oil the roasting pan. I then put the veal bones in a 450 preheated oven for 30-45 minutes stirring a few times until the bones are browned. I then transfer the bones and add 1 cup of cold water to a stockpot. I deglaze the roasting pan with 1 cup of cold water and add this to the stockpot. Bring it to a simmer skimming the film as necessary. In deep frying pan I add enough oil to coat the bottom. I then heat over med-high and add the mirepoix stirring until the onion is brown (20 min). I then add tomato paste and continue to cook stirring until a rusty colour and sweet smelling. (1 to 2 min) Add a few ladles of stock to the frying pan to deglaze. Then add back to stockpot and simmer gently for about 5 hours. Add 1 Sachet d'Epices at the same time. Continue to simmer until the stock takes on a rich flavour. About another hour. Strain and transfer stock to a large bowl and cool rapidly. I put a layer of cling wrap on the stock (touching) so when it cools and the fat has risen to the top it will cling to the wrap for easy removal. (This recipe is from the Culinary Institute of America)

          1. paulj RE: SocksManly Mar 13, 2011 09:39 AM

            An important issue with covering or not is the temperature of the liquid. Without the cover, evaporation cools the surface. With a cover, evaporation is reduced, and the liquid is more likely to bubble (even if it isn't a full boil). Test this by cooking with the lid on, and observe the liquid as soon as you remove the lid. If you are being real picky about clarity of the stock, the leaving the lid off and topping up as needed is the better way. Since my stock goes into gravies and hearty soups, I don't worry about clarity, and usually cook it with the lid on.

            1. Woodfireguy RE: SocksManly Mar 17, 2011 06:04 AM

              I only make roasted stocks. Stock making is the foundation for most sauces in good restaurants and some will make 3 to 6 different kinds a day. There are so many way’s to do it and this is one way that works form my style of cooking.You can tailor it for your taste and style.

              http://mediterraneancookout.blogspot....

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