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From: broder@magic.ARPA
Newsgroups: net.cooks
Subject: Re: How do you make stock?
Message-ID: <176@magic.ARPA>
Date: Fri, 8-Nov-85 14:40:59 EST
Article-I.D.: magic.176
Posted: Fri Nov  8 14:40:59 1985
Date-Received: Mon, 11-Nov-85 06:15:43 EST
References: <7303@ucla-cs.ARPA> <12892@rochester.UUCP> <1074@bbncc5.UUCP>
Reply-To: broder@magic.UUCP (Andrei Broder)
Organization: DEC Systems Research, Palo Alto
Lines: 18
Summary: Do NOT add salt/strongly flavors to stock


Do not add any salt or any strong flavors (ginger, garlic, etc.) to
stock.   Many times the stock is reduced - for instance in what's
called multiple essence the stock might be reduced to 1/8 the
original volume.  If you have any salt or any strong flavors in the
stock there is no hope to get the right taste balance.  Strong
flavors can always be added later.

Best material for stock is veal breast.  It costs about
$1/pound. Ask your butcher to cut it in 2in wide strips.  Cut the
strips between the bones and brown them in the oven before using them
for stock.  (If anyone wants it I'll mail a complete recipe.)

Another point: Stock must simmer for 4 hours at least.  You might get
a very flavorful liquid before this but it won't contain enough
collagen and your sauces will never reduce to the proper consistency. 

- Andrei