Veal Stock

Discussion in 'Food & Cooking' started by jenni belle, Jul 21, 2005.

  1. jenni belle

    jenni belle

    Messages:
    132
    Likes Received:
    10
    A friend of mine gave me some veal stock. Any ideas of something special I could do with it?

    I know I could substitute it for beef broth, but I was hoping someone could come up with something really creative for me!!! Suggestions?
     
  2. markv

    markv

    Messages:
    572
    Likes Received:
    10
    The uses for stock are endless:

    1) a base for a zillion pan sauces
    2) a base for soup
    3) for numerous braises & stews
    4) a fluid base for some rice/bean/ and other grain dishes
    5) marinades

    At a restaurant I once worked, the chef mixe din some veal stock to his truffle vinaigrette and it tasted awesome.

    I like mixing stock into homemade meatloaf or burtgers to increase flavor but particularly juciness.

    Freeze whatever you're not going to use right now so you don't wate it.

    Mark
     
  3. kuan

    kuan Moderator Staff Member

    Messages:
    6,780
    Likes Received:
    371
    Exp:
    Retired Chef
    Nah, don't use it as a substitute. Make sauce like a champ!
     
  4. headless chicken

    headless chicken

    Messages:
    866
    Likes Received:
    12
    Exp:
    Line Cook
    How about using it as a braising liquid with a little extra roasted mirepoix, veal bones, some fresh herbs and braise up some beef short ribs. I don't know about it's creativity level but it's real sitck to your bones type food.
     
  5. jock

    jock

    Messages:
    1,310
    Likes Received:
    15
    Exp:
    At home cook
    The thing about making stock with veal bones as distinct from beef bones is that the veal bones have much more collagen which breaks down into gelatin in the cooking process. This gives you a much richer and more flavorfull stock and that richness and flavor are transferred to whatever you use the stock for.

    Jock
     
  6. redace1960

    redace1960

    Messages:
    334
    Likes Received:
    12
    you could make a mushroom soup fit for the GODS. not the cream type, but a real deep, brothy autumnal stew loaded with chantarelles or wood ears, some cashew, leek.... get ahold of shroomgirl, she'll point you right. thats my very favorite use for veal stock; it just seems to go together so , so right. (i really need to not do this before i eat breakfast....drool.....)
     
  7. gonefishin

    gonefishin

    Messages:
    1,466
    Likes Received:
    28
    Exp:
    At home cook
    You guys and gals are making me hungry!


    another use may be something like a beef bourguignon.


    happy eating :)

    dan