Monday, March 5

"Le fond de veau" - The Veal Stock

Cooking is like building a house. Some would say that it is like making music. It is not. I know what I’m talking about because I do produce music as well. Cooking requires building a foundation, and a great stock does just that. A veal stock well prepared costs nothing. It’s easy as hell and it will make all your meals look like a million bucks. It keeps a whole week in your fridge… perhaps even two in the winter.

Forget beef stock. That’s for cheap restaurants that tries to cut corners, or simply do not try hard enough to satisfy their customers. Restaurants that do beef stock as a base for their sauces must be ashamed of themselves.

So try it. And make it a habit. Veal stock prevents heart burns. Because you won’t need all that barely cooked tomato sauce – with all its acid content – in order to flavor your pasta. It will boost anything better that MSG. It can be even your greatest secret if you do Asian cuisine. Well, like I said, you can’t be wrong with this one.

My personal veal stock:
Ingredients,

Ten black pepper seeds
One big onion.
One leek.
Three big carrots (to develop sweetness).
Three big branch of celery.
Six big veal neck bones.
A bunch of garlic (for roasting the bones)
Two cloves picked in the onions.
Bay leaves.
A great hand of fresh thyme (imperative!)
Two full cups of tomato paste.
NO SALT !!! NO SUGAR !!!


WARNING: American tomato paste usually contains salt.
It’s the whole corporate food problem equation: more salt = more fake taste = less tomato. Buy your tomato paste in glass jar (not cans) from a Turkish, Greek, Armenian, Lebanese or Russian store. Any East European store will do. If you can’t find one of those, use a whole can of marinara sauce from Trader Joe. Don’t use another one: again, this time corporate food will fill the can with at least 10 % of corn syrup to boost the tomato sweetness. It’ll kill the job done by the onion and the delicate sweetness of the carrots. Veal stock is about perfect balance of taste. And no salt should be added in the stock at all, since it is only a base for other sauces. It ‘s about eating healthy too: All those added flavors from American corporate foods usually show up in your pharmaceutical bills…

So. First roast the veal bones in a pre-heated oven - 450 degrees or more - with salt, pepper, thymes and a lot of crushed garlic.

After well roasted (25~35 minutes), toss them in a big large pot (to make about 1 gallon of veal stock). Add all the ingredients. Boil for one hour. Simmer for two more hours.


Let it cool OUTSIDE the fridge. Then filter out the stock. Keep the vegetables for a soup if you wish...

Sebastien Parmentier at 1:28 PM

1comments

1 Comments

at May 26, 2013 at 2:57 AM  Anonymous said...

, ρrzecіwnie zаś stary jako kat.biz.pl diabli.
W naјbliższym czasie tenże аżeby zdeсhł.
Vοn Egger milczаł. Czuł się winny, nawet

poрrawnie. Koronnym, który relacjonοωał,
był obłudnу ѕzеwc, stary cechu.

Smoka wcześniеj nie stało, a.

 

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