"Omelet" > wrote in message
news
> In article >,
> "Kent" > wrote:
>
>> I think the answer is no! There aren't any good commercial veal or beef
>> stocks on the market. There is decent veal concentrate made in France.
>> It's
>> expensive, and hard to find. Once you've found it and ordered it, it may
>> or
>> not be OK.
>> I recently got back into making my own stock, and reducing it to a
>> demiglace, after about a 15 year hiatus.
>> At our local market, I can get the veal leftovers free. That's a big
>> plus.
>> However all of the beef parts are worth at least $1/lb in CA. If I want
>> to
>> make a beef/veal brown sauce for steak or other beef dishes I have to buy
>> the beef bones and knuckles. I always throw in at least half veal bones
>> for
>> added richness. Beef by itself is pretty flat.
>> Other than that, it's a good Saturday adventure to get into. Find a good
>> recipe. I use the fond brun recipe from the Larousse Gastronomique and
>> forge
>> away.
>> I always brown the bones with onion and carrot in the oven first and add
>> water after.
>> Writing this makes me want to run to the kitchen and do it again.
>> Good Luck to you,
>>
>> Kent
>
> Ooh I hear ya on the pre-roasted stock thing. :-)
> I made some duck stock for Christmas dinner from some duck wings I
> bought at the asian market.
>
> For the first time, I roasted them first. It was utterly incredible.
>
> With the table top oven to play with now, I'll be doing a lot more of
> that. It makes it convenient.
> --
> Peace, Om
>
>
I just made duck stock from a leftover carcass and skin as well of
yesterday's New Years roast duck. I'm in the process of making duck confit
with leg-thighs from the local Chinese market. I'm down to the final skin
browning process..
Next it's charcroute garni, and cassoulet, two legs for each!!
Let's hear it for winter cooking.

Kent