On Thu, 19 Apr 2007 07:05:07 -0700, sf wrote:

>On Wed, 18 Apr 2007 21:00:49 GMT, wrote:
>
>>On Wed, 18 Apr 2007 16:44:36 -0400, Richard McBeef
> wrote:
>>
>>>Why is it necessary to roast the bones before
>>>making a beef broth? I am curious as to what effect the roasting has?
>>>What would the difference be if the roasting were not done.
>>
>>Not 'Necessary' but possibly desirable.
>>
>>http://en.wikipedia.org/wiki/Maillard_reaction
>>
>>The jury's out regarding the best way forward Some say 'Roast', Some
>>Say 'Don't Roast' and some say 'Roast some & don't roast the rest'.
>>
>>YMMV. For what it's worth, to date, I've roasted bones for all of my
>>stock but the result tends to be a bit sweet. Must get around to
>>trying the other way.
>>
>Bone roasting won't affect the sweetness of your stock. Onions and
>carrots do that.

Not sure that I agree, but I'm prepared to be convinced. My palate is
pretty jaded but it sounds like a 'Fair Test' is required. I will
acquire fresh bones and run a pan of each in parallel and will report
back in due course.

Regards
JonH