In article >,
RegForte > wrote:

> Kent wrote:
>
> > I agree with all, Sheldon. However. I routinely roast the bones, along with
> > an onion. Beef remains are hard to find these days. However veal remains
> > are
> > generally available free. This, added to the stock adds to its richness.
> > Also for 2 quarts of stock I add about 1 TB of tomato paste. Sounds
> > strange,
> > but it adds to the richness as well. You don't taste this when you're
> > finished. Just don't add too much.
>
> Instead of adding the tomato paste to the stock, I coat the
> bones with it before roasting them. I prefer it with some
> caramelization.

That's a cool idea!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe: