Gil Faver wrote:

> well, the subject line says it all.
>
> anyone found any good veal or beef stocks on the market? How does their
> price compare with making your own? I am thinking of buying 50
pounds of
> veal bones, making 1/3 into white stock, and 2/3 into brown stock, then
> making some brown sauce and demiglace.
>
> aside from my time (I donate that for free), what is the cost comparison?
>
> thanks.
>
>

There's no such thing as a "good" commercial stock (liquid or
"concentrate"), at best they are mediocre to passable.

The depth and richness produced by the process you are contemplating
compares favourably to purchasing pre made, especially when one factors
quality into the equation.

And when i wrote that there is no such thing as "good" commercially
available stocks or glaces i was not considering those that may be
purchased from speciality shops, gourmet food stores and sometimes
restaurants, because then, these "gourmet" stocks while very good are
very expensive and not widely or easily available.

The mere fact that you are contemplating making the type of stocks you
describe suggests to me you would be pleased with both the cost and
results of the process.

Are you interested in August Escoffier's instructions (recipes)?
--
JL