Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Veal Stock -- a personal reflection


  • Please log in to reply
181 replies to this topic

#181 Batard

Batard
  • participating member
  • 389 posts
  • Location:Northern NJ

Posted 07 February 2009 - 03:09 PM

I can't find veal bones at any of my local "real" butchers or premium markets. But I can always find $1.00 lb veal breast, necks, and (sometimes) split veal hooves at my local Shop Rite. Ten pounds of nice bone/cartridge/meat mix costs about $10.00. I'm very surprised, given that people seem to have a very hard time finding bones for veal stock in their areas. There's nothing special about my neighborhood. It's a pretty middle-class neighborhood, not particularly ethnic or filled with Foodie types. I can't figure out what such an oasis of veal bones is doing in the middle of this food desert I call home.
"There's nothing like a pork belly to steady the nerves."
Fergus Henderson

#182 JAZ

JAZ
  • manager
  • 4,902 posts
  • Location:Atlanta

Posted 04 October 2011 - 01:20 PM

It's interesting that four years after writing:

Taking this one item, veal stock, and adding it to your kitchen is like taking the four-cylinder engine of your Mitsubishi and turbo charging it; with the addition of a turbo, the engine becomes not only faster but more fuel efficient. Veal stock, same thing -- it not only makes your food taste better by miles, it makes you more efficient in your efforts at creating delicious food.

Ruhlman has apparently changed his mind. Stock --any kind of stock -- doesn't even make it into the top twenty things to know in his new book. And although he includes a recipe for chicken stock, there isn't one for veal stock.