Veal Stock -- a personal reflection
Posted 07 February 2009 - 03:09 PM
Posted 04 October 2011 - 01:20 PM
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.
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.
Janet A. Zimmerman, aka "JAZ"
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