Succeed a veal stock
For about 1 liter of veal stock, you need 1 kg of veal bones, 3 carrots, 1 onion, 2 cloves of garlic, 1 bouquet garni, parsley, chervil and tarragon, 1 tablespoon of tomato paste and 100 gr of minced mushrooms.
In a fact-everythingpour one and a half liters of water and bring to a boil.
Peel the vegetablescut into small pieces and wash the bouquet garni and the herbs.
Throw the bones of veal and all the other ingredients in boiling water. Reserve parsley and tarragon for the last moment. Add a little pepper.
Let it cook gently to a small broth for an hour and a half. Foam several times.
Switch to Chinese and recover the broth preciously. Put the broth back on the fire with parsley and tarragon this time. Shudder for 20 minutes.
Go again your chinese veal stock. Let the broth cool and place in the refrigerator.
Before using your veal stockcarefully remove the frozen grease from the surface. Boil your veal stock again and cool it again.
Our advice
Your veal stock does not need to be salted. It is good to keep it neutral to add the desired amount of salt to your sauce depending on the ingredients it requires. If you want to promote the osmosis between the ingredients, you can put a slight pinch anyway in the boiling water of your veal stock.
In a fact-everythingpour one and a half liters of water and bring to a boil.
Peel the vegetablescut into small pieces and wash the bouquet garni and the herbs.
Throw the bones of veal and all the other ingredients in boiling water. Reserve parsley and tarragon for the last moment. Add a little pepper.
Let it cook gently to a small broth for an hour and a half. Foam several times.
Switch to Chinese and recover the broth preciously. Put the broth back on the fire with parsley and tarragon this time. Shudder for 20 minutes.
Go again your chinese veal stock. Let the broth cool and place in the refrigerator.
Before using your veal stockcarefully remove the frozen grease from the surface. Boil your veal stock again and cool it again.
Our advice
Your veal stock does not need to be salted. It is good to keep it neutral to add the desired amount of salt to your sauce depending on the ingredients it requires. If you want to promote the osmosis between the ingredients, you can put a slight pinch anyway in the boiling water of your veal stock.
