Where can I buy veal stock in NYC?!
Where can I buy veal stock in NYC?
Answers:
maybe the grocery stores have them but if you cant find any, try making one...its easy and you can store them too...this one....
Veal
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Veal Stock - Master Chefs
Categories: Basics, Stock, Masterchefs, New york, Obar
Yield: 2 quarts
2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
-combination of veal
-and beef bones
2 md Onions, trimmed, quartered
-don't peel
2 lg Carrots, peeled, trimmed
-coarsely chopped
2 ea Celery, stalks, trimmed,
-coarsely chopped
1 ea Leek, trimmed, halved
-lengthwise, coarsely
-chopped, (white and
-green parts)
4 ea Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
-cored, coarsely chopped
1/2 ts Thyme, dried, or
3 ea Thyme, sprigs
2 ea Bay leaf
2 ea Cloves
3/4 ts Salt, coarse
8 ea Peppercorns
Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat
briefly in the oven. Add the bones to the oil in the pan, toss to coat
and roast for 35 minutes. Add the onions, carrots, celery, leek,
garlic and parsley, tossing them all to coat with fat. Roast 30
minutes longer. Remove the pan from the oven and transfer the bones
and vegetables to a clean stockpot. Drain off as much of the fat as
possible. Place the roasting pan over medium-high heat (use 2
burners if necessary, and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to cover.
Bring slowly to a boil, skimming off all of the froth that forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to
cover the ingredients. Skim whenever necessary. Add peppercorns for
the last 15 minutes of the simmering. Strain the "soup" into a large
bowl through a colander lined with a double layer of dampened
cheesecloth. Gently press the solids to extract all of the liquid, and
discard the solids. Pour the stock into containers for storage and
label and date them. The stock will "keep" for up to 3 days in a
refrigerator, and up to 6 months in a freezer.
Source: New York's Master Chefs, Bon Appetit Magazine,
Written by Richard Sax, Photographs by Nancy McFarland
The Knapp Press, Los Angeles, 1985
From the recipe collection of Fred Towner
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Veal Stock
Categories: Amerindian
Yield: 4 quarts
5 lb Veal bones (loin or knuckle)
1 tb Olive oil
5 Ripe tomatoes, quartered
2 Leeks, coarsely chopped
5 Celery stalks, coarsely
-chopped
4 lg Carrots, coarsely chopped
6 qt Water
4 Bay leaves
1 Bunch fresh parsley
2 Bunches fresh thyme
Preheat the oven to 450 degrees F. Put bones in a large roasting pan
and brown in the oven about 1 hour, turning them every 20 minutes.
Remove from the oven and set aside.
In a large stock pot combine the olive oil, tomatoes, leeks, celery,
and carrots and saute over high heat for 15 minutes, stirring
constantly.
Add the bones, water, and herbs and bring to a boil over medium heat.
Reduce heat and simmer for 4 1/2 to 5 hours, skimming the surface
every half hour until all remnants of fat and foam disappear. Remove
from heat and carefully strain the stock through a sieve lined with
cheesecloth. Discard the contents of the sieve.
Refrigerate stock 3 hours, then remove solidified fat from the top.
The stock will keep 5 days in a covered container.
Although better fresh, the stock can also be frozen in ice cube
trays; the cubes can be stored in plastic bags in the freezer for
several months. Larger quantities of stock can be poured directly
into plastic bags and stored in the freezer.
NOTE: The flavor of veal stock is unlike that of any other stock; it has a
distinctively delicious taste. I strongly advise you to use veal stock when
it is suggested in a recipe. The loin bones and knuckles can be purchased
at your local butcher; usually they are available in the early morning. Be
sure to ask for bones with the marrow, which contains most of the flavor.
From "Native American Cooking," by Lois Ellen Frank
From the recipe collection of Fred Towner