Q.

Which makes better veal stock – marrow bones or mixed bones? What size pot do I need?

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A.

Marrow Bones or Mixed Bones?
Which bones a chef uses in their veal stock can vary with their personal taste, training, and budget.

Veal Marrow Bones are prized for their potency – in general you can use less marrow bones per batch than mixed bones.

Veal Mixed Bones are less potent, but more affordable.

While one case of veal bones is probably plenty for home cooks, my guess is some chefs use a cheaper mixed bone base and amp it up by adding some marrow bones.

Ideal Pot Size for Veal Stock?

Certainly you’ll want to use a stock pot rather than a sauce pan.  Most home cooks don’t have the giant stock pots chefs use (or the room to use them) – so a standard home stock pot (or several) will do.

The real question is how much stock you’re looking to make per batch and how much pot space you’ll need to do it.

How much water to bones/veggies is again a matter of personal taste, but one recommendation I’ve seen (Gissen in “Professional Cooking”) is to use twice as much water (by weight) as bones, and 10% of the weight of the water in veggies (plus herbs).

Using that equation, you’d want to use roughly 4 – 4 1/2lbs of bones per gallon of water.

Of course, that same book also recommends 5-6lbs of bones per gallon in a different spot.

For home cooks who aren’t going to make many batches of stock to tune their proportions, I’d probably err on the side of more bones.  It’s better to get good flavor for your work than save a few dollars and end up with weak stock.

– Question Submitted by Edward S.

Related Posts:
General Stock Making Tips
How to Make White or Brown Veal Stock
How to Make Veal Demi Glace




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