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

Joseph Littleshoes wrote:
> 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)?

I am but only if it is not for large scale .

> --
> JL

Amanda wrote:

> Joseph Littleshoes wrote:
>

Just a test

"Amanda" > wrote in message
ps.com...
>
> Joseph Littleshoes wrote:
>> 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)?
>
> I am but only if it is not for large scale .
>
>> --
>> JL
>
>
August Escoffier's instructions for four quarts include:

4 lb beef shin
4lb veal shin
.5 lb raw ham
.5 lb pork rind
.75 lb carrots
.75 lb onion
1 "herb bunch"

Brown and slowly simmer.
Pretty much the same as we do now.
The big, and very big problem with all of this is the availability of the
raw ingredients. All beef now is vacuumed packed. It's not so bad with veal.
To do this, you have to find a decent source for the beef component.

Kent