tag:blogger.com,1999:blog-4543389752792247888.post7198703304575102598..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: Veal StockUnknownnoreply@blogger.comBlogger74125tag:blogger.com,1999:blog-4543389752792247888.post-1297649864804710042009-12-29T20:11:54.285-05:002009-12-29T20:11:54.285-05:00There are those who believe veal stock is unnecess...There are those who believe veal stock is unnecessary. Those people are idiots.<br /><br />Tonight inspired by you and Ruhlman, I am making veal stock. Even if I wasn't I'd love you just for the perfection of that sentence.<br /><br />STsmtollehttps://www.blogger.com/profile/09185284175679437726noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-18538594707972687842009-12-10T18:21:30.968-05:002009-12-10T18:21:30.968-05:00I make veal stock pretty regularly (every 3-4 mont...I make veal stock pretty regularly (every 3-4 months, and I get about 8 qts at a time with my crock pot, and 2 big dutch ovens).<br /><br />I prefer to roast the bones (about 8-10 lbs worth) at 450 for about 1 hour until they are deeply deeply brown (blanching is just an extra step that isn't needed for a brown stock). After about 30 minutes of roasting, I smear tomato paste all over the bones (which roasts and also caramelizes) and toss in my aromatics to brown as well. After roasting, everything gets transferred to my pots, the rendered fat is poured off, and the pan gets deglazed with a young red wine, which gets divided into my pots. Cold water goes in and everything is brought to a slow, slow simmer (barely any movement of the water, I just want to see the occasional bubble). I skim and skim and skim for about 2-3 hours; then I add bouquet garni (parsley sprigs, thyme, bay leaf, garlic, peppercorns). My two pots go into the oven at 195 over night, and the crock pot gets set to low w/ the lid slightly askew so it doesn't do any thing more than occasionally bubble. I let the bones do their magic for at least 12 hours, which produces so much body and gelatin, that after chilling, I've basically got aspic bricks. In sauces, it leaves a delicious, sticky, lip smacking sensation that is thoroughly addicting.<br /><br />It's amazing stuff to me, liquid gold really!Roxannenoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-78274792735615128492009-10-24T10:56:30.135-04:002009-10-24T10:56:30.135-04:00I know this is a little late in the conversation a...I know this is a little late in the conversation about grass fed veal but I thought I would chime in..<br />I am an organic farmer in TN who raises grass fed veal who also grew up eating veal every week due to my Maltese heritage. We have had a culinary institute do a blind comparison and our bones won hands down - yeah!! They found the flavor to be deeper while still maintaining the characteristic mildness that makes veal stock irreplaceable in recipes. They also found that our bones produced more gelatin than the traditional veal bones. <br />Our veal does get its mother's milk until they are ready to be butchered. The meat is a deep rosy color but it has a great mild flavor and is extremely tender, which really should be the characteristics we look for, not just a white flesh. <br />Yes our bones are more expensive but I would never think of lowering the standards of humaneness on my farm to make it possible for me to produce a cheaper product. It definitely takes more work but seeing the little guys waiting outside the milking stall for Mommy makes it all worth it. <br />Just my two cents worth.Debbienoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-15972804222374525972009-03-02T01:37:00.000-05:002009-03-02T01:37:00.000-05:00Escoffier identified sauces made with veal stock a...Escoffier identified sauces made with veal stock as having a flavor distinct from the four primary tastes although it took another hundred years before this fifth taste was finally accepted as valid.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-83373194195840429702009-02-14T14:51:00.000-05:002009-02-14T14:51:00.000-05:00Wow, yes this is supper!! However we in Seattle a...Wow, yes this is supper!! However we in Seattle are fortunate to have the Metropolitan <BR/>Market. They do it for you and they do it good.<BR/><BR/>However if you have the time-, this is the way to go.<BR/><BR/>Painter2ChefAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-67306359956609283002008-12-28T15:23:00.000-05:002008-12-28T15:23:00.000-05:00Awesome recipe... I have the book but haven't crac...Awesome recipe... I have the book but haven't cracked the spine yet... it's so much more than a cookbook. I do have a question... did anyone answer the "roasting the veal bones" prior to making the stock question??<BR/><BR/>MadkiltAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-15055487930478347292008-10-08T17:41:00.000-04:002008-10-08T17:41:00.000-04:00How hilarious are you! thanks for the good laugh. ...How hilarious are you! thanks for the good laugh. I love how candid you are with your writing. <BR/><BR/>I have officially bookmarked you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-71371871755466123432008-08-07T23:23:00.000-04:002008-08-07T23:23:00.000-04:00good veal stock recipe but what about roasting the...good veal stock recipe but what about roasting the bones first then deglazing that pan with red wine and adding that liquid to the stock?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-47481082425391820082008-08-02T16:51:00.000-04:002008-08-02T16:51:00.000-04:00Thank you for your advice. It just happened that m...Thank you for your advice. It just happened that my market had a lot of lamb breast for sale and wondered if i should of made stock out of them, now ill search harder for veal bones.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-26453813337686305152008-08-02T08:32:00.000-04:002008-08-02T08:32:00.000-04:00anonymous -- Lamb stock taste different than veal ...anonymous -- Lamb stock taste different than veal stock -- not as velvety, and (to me) a little lighter. They're not interchangeable in sauces, but lamb stock can yield a great sauce or reduction when making a lamb dish. In my experience, it's not as neutral as veal stock.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-85863162823033733982008-08-02T05:21:00.000-04:002008-08-02T05:21:00.000-04:00would lamb bones produce a comparable stock to wh...would lamb bones produce a comparable stock to what veal bones do or would the lamb not have the neutrality that veal has.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-39406112619445571872008-07-11T22:43:00.000-04:002008-07-11T22:43:00.000-04:00I would have no problems eating any animal that ha...I would have no problems eating any animal that has feasted on the tender young seedlings of my flower and vegetable garden, like the audacious bastard rabbits that flip me off as they saunter across my back yard and nibble on my tomatoes.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-5953784398447816112008-05-27T00:02:00.000-04:002008-05-27T00:02:00.000-04:00Matthew Scully, author of Dominion, writes:"Veal, ...Matthew Scully, author of Dominion, writes:<BR/>"Veal, by definition, is the product of a sick, anemic, deliberately malnourished calf, a newborn dragged away from his mother in the first hours of life. Veal calves are dealt the harshest of punishments for the least essential of meats. And if you think people can get too sentimental about animals, try listening sometime to chefs and gourmands going on about the “velvety smooth succulence” of their favorite fare."<BR/><BR/>Here's the scoop:<BR/>http://www.britishmeat.com/veal.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-62278561867903882132008-05-18T21:39:00.000-04:002008-05-18T21:39:00.000-04:00Well, you did it. I knew veal stock was the mother...Well, you did it. I knew veal stock was the mother sauce of classical cuisine and that Thomas Keller's ranked pretty damn high, just never thought it'd be easy enough for me to do at home. Thanks for making it so accesable, I just finished my second batch of it. I'll have plenty more in the future as well, as my local butcher, the only one to carry veal bones, could only get them in a 50 lb case! (but at $1.05/ pound, I'll take 'em!) The question now is, where is Mr. Keller's recipe for demi-glace? I've got plenty of velvety veal lovliness looking for a final home.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-22724312763229705012008-05-15T13:07:00.000-04:002008-05-15T13:07:00.000-04:00Why make a remouillage rather than simmering a lit...Why make a remouillage rather than simmering a little longer?<BR/><BR/>A DC-based friend wants to know, what special places do you have for buying meat? He knows about Eastern Market and Whole Foods.<BR/><BR/>Allow me to point out that this stock, as lovely as it is, is only suitable for Western dishes (which makes sense, given the subject of your blog). I shudder to think what it would do to a stirfry.<BR/><BR/>I'm strongly tempted to try this. Then I remember what it took to make proper espagnole and demi-glace from <I>The Saucier's Apprentice</I> (hey, it's back in print!). $60+ dollar and a week's worth of work. Browning 20 lbs of meat alone took several days as the building's janitor would disconnect the overly sensitive smoke detector for only a few hours at a time. But oh, was it lovely while it lasted.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-63223932488455155632008-04-28T22:29:00.000-04:002008-04-28T22:29:00.000-04:00Hm.1. Get big stockpots.2. Know what volume these ...Hm.<BR/><BR/>1. Get big stockpots.<BR/><BR/>2. Know what volume these big stockpots are in actuality. (It seems that we have some odd-sized ones!)<BR/><BR/>3. Get veal bones.<BR/><BR/>4. Make veal stock.<BR/><BR/>5. Get those plastic containers. (#5 needs to be bumped up to #2.)<BR/><BR/>Thanks for the play-by-play. <BR/><BR/>*scratching head* <BR/><BR/>Can we actually do this now?eatingclubvancouver_jshttps://www.blogger.com/profile/08712647042996857848noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-92123186327381816232008-04-25T00:49:00.000-04:002008-04-25T00:49:00.000-04:00Oh wow, Carol. FN?? I cannot wait . . . to see y...Oh wow, Carol. FN?? I cannot wait . . . to see your thread on TWoP. Bring on the Watermelon Fizz!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-63721998729116856972008-04-24T22:09:00.000-04:002008-04-24T22:09:00.000-04:00You got your WALLET back!!! How lovely. My god, it...You got your WALLET back!!! How lovely. My god, it's the small things in life, is it not? Wonderful post, as always.Annhttps://www.blogger.com/profile/16860768361414240309noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-88329782484146958172008-04-24T16:08:00.000-04:002008-04-24T16:08:00.000-04:00Brilliant. And looks delicious. And as usual, so...Brilliant. And looks delicious. <BR/><BR/>And as usual, sourcing is everything. I think a lot of the ethical issues around this particular food evaporate when a little effort is made to ask questions about how the food is raised. You do end up paying more for the ethical food, but it's worth it - you are what you eat after all.<BR/><BR/>Or maybe they don't evaporate, in which case, more veal for the veal eaters!Jakeymonhttps://www.blogger.com/profile/02647240682449819441noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-7928973537900513472008-04-24T12:43:00.000-04:002008-04-24T12:43:00.000-04:00Hey Carol, I am a 22-year-old grad student and you...Hey Carol, I am a 22-year-old grad student and you have inspired me to make freaking veal stock sometime. I usually don't cook meat at home, just because I forget about it and it goes bad, also it's expensive, but the idea of drinking pure velvet is too enchanting to ignore.<BR/><BR/>Also, you inspired me discover "the politics of dancing." You are just too inspirational.Samhttps://www.blogger.com/profile/05883298330763975203noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-10611289952555024632008-04-24T01:40:00.000-04:002008-04-24T01:40:00.000-04:00um, what's this I hear that a certain blogger may ...um, what's this I hear that a certain blogger may be making the leap to TV?Anita (Married... with dinner)https://www.blogger.com/profile/16158306976034229048noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-30566098005178558812008-04-23T23:19:00.000-04:002008-04-23T23:19:00.000-04:00Carol!!! Just read your latest news on Slashfood. ...Carol!!! Just read your latest news on Slashfood. Can't wait to hear your fake German accent on TV!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-30737132395711052332008-04-23T17:57:00.000-04:002008-04-23T17:57:00.000-04:00Chez: re: the bistro meal, no clue. Whenever I ea...Chez: re: the bistro meal, no clue. Whenever I eat that kind of food, I usually just eat lots of bread, and a bunch of small plates of food so I can try everything. Also, I'm a big fan of moules frites, so when a place has that, I'm in heaven.<BR/><BR/>NTSC: You're right about that.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-85814695657108799502008-04-23T13:45:00.000-04:002008-04-23T13:45:00.000-04:00Wow, I just discovered your blog and your style is...Wow, I just discovered your blog and your style is great; you crack me up!! I had never heard of French Laundry at Home, but I think I'll be keeping an eye out for it -- and coming back to your blog of course. :-)Hopiehttps://www.blogger.com/profile/13753084404615138779noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-47883782204908145832008-04-23T09:35:00.000-04:002008-04-23T09:35:00.000-04:00If you don't add the aromatics until an hour befor...If you don't add the aromatics until an hour before the stock gets strained, you will still get the full flavors, don't have to fight them to skim, and they won't start absorbing stock which lessens the yield.Anonymousnoreply@blogger.com