Food Talk Discussion Group
PastryWiz - Jobboard - Classifieds - Food Talk - Recipes - Cake Decorating

Re: BROWN STOCKS

From: Gerard

Comments

I guess you mean veal stock? Hard to say what you're doing wrong without knowing what you do but a couple of things make it turn brown. Roast the bones with onion halves so they caramelise, use high heat and really blast em. Use enough tomato sauce and paste to make the stock rather pink at the beginning. The more pink the more richer in color it will be in the end. Skim and simmer overnite, add all the usual ingredients of course. The next day it should be strained, pink hued with no cloudiness. Reduce down below 50%. Make a roux and bake it brown, use this to make your brown sauce slightly thick(say like light cream). Reduce this to where you want, by now its definately brown and you'll be going on the 3rd day. I prefer to use no roux, just reduce until its thick and finish with butter.