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