Veal stock

With this base stock you can make virtually any dark sauce you need. One of the nicest things about dining out in restaurants is experiencing foods you can't make at home, having said that, it doesn't have to be that way. All chefs during their first year of training are taught how to make perfect stocks, stocks from which they are later taught to make virtually every sauce possible. Once you learn to make the perfect stock, all those restaurant sauces that make the meal worth paying top…

Concentrated veal stock is a great addition to any braised beef or lamb dish. It enriches any pan sauce it's used in, really taking dishes to the next level.

What is Dr. Kellyann’s Bone Broth Diet plan and can it help you lose weight, improve gut health, reduce inflammation, skin health, and much more.

Learn the basic procedure for making white stock, the basis for such classical white sauces as the Allemande, made with chicken, beef, or veal bones.

Learn how to make brown veal stock from scratch with our simple method and cook like the great French chefs of the twentieth century.

BROWN VEAL STOCK ~~~ the difference between brown and white stock is the roasting of whichever particular protein one is using. recipe gateway: this post's link + http://www.bonappetit.com/recipe/roast-beef-stock veal issues? many chefs prefer the superior flavor of humanely raised veal. questions? a 411 post can be found at http://www.nytimes.com/2007/04/18/dining/18veal.html?pagewanted=all&_r=0 [saveur]

Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.

Photo about Fresh raw veal liver slices. Image of cuisine, meal, butcher - 22508807

Liquid Gold!

Demi-glace is a rich, deeply flavorful sauce based on French cuisine. Served with meat or used as a base for other sauces, this is a recipe you'll want to keep close!