Veal stock substitute
In the UK I was fortunate enough to live near a butcher who sold refrigerated real veal stock - goopy and gelatinous. Now I live in Zurich where this proves impossible to buy. You can, however, buy kalbsfond which comes in a jar and apparently is made of veal, and doesn't taste horribly wrong, but appears to have no gelatine in; it is however browner and has a sort of powdery residue. What's a good substitute? My current substitute, boringly enough is kalbsfond and gelatine sheet. My interest is in using the stock to thicken and flavour sauces of a traditional French style.
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Is veal stock the same as beef stock?
Veal bones naturally contain more gelatine than beef bones, which gives the stock body. The resulting stock has a milder flavour than beef (which can sometimes be overpowering) and is absolutely packed with umami, making it a great base for many dishes.What kind of stock uses veal?
Veal stock is made by cooking veal bones with a small amount of veal meat, mirepoix (the French culinary term for a mixture of onions, carrots, and celery stalks), and aromatics (like bay leaves or black peppercorns) in water. The solids are strained, leaving a stock base for stews, soups, braises, and sauces.Is veal demi-glace the same as veal stock?
Demi-glace is an incredibly rich, thick sauce that's made from reducing brown (veal or beef, traditionally) stock and red wine or Espagnole sauce down to an almost syrup consistency. It's commonly used as a stand-alone sauce in classic dishes or as a base for other sauces.What stock uses for veal bone?
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor.HOW TO MAKE VEAL STOCK AT HOME
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Images: Seng Lam Ho, Seng Lam Ho, Daria Shevtsova, Aleksandar Pasaric