what is the reason for adding tomato paste when making a brown stock?
I'm studying for an apprenticeship test and I know one of the questions is about why you add tomato paste to brown stock. I have been taught that it's for depth of flavour and colour. However, the choices on the test are separated into a) flavour, b) colour, C) acidity d) to speed up cooking process (?!) I'm curious if anyone knows the actual ONE reason we add tomato paste to the bones?
Best Answer
It's odd that they force you to choose one, as many things in cooking have multiple reasons, e.g. browning meat adds flavour and colour to a stew. Are you sure the question isn't one of those 'tick all that apply' ones?
In this case, the tomato paste adds flavour, colour, and the acid helps break down the connective tissue in the bones, which helps the stock to jellify.
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Quick Answer about "what is the reason for adding tomato paste when making a brown stock?"
Brown stock gets its color—and its flavor—from the initial step of roasting bones and vegetables, often with a bit of tomato paste added to promote browning and impart a caramelized flavor, as well as a touch of acidity.Why is tomato paste often added to brown stock?
In this case, the tomato paste adds flavour, colour, and the acid helps break down the connective tissue in the bones, which helps the stock to jellify.What does adding tomato paste do?
Tomato paste can be used to intensify flavor over time in slow-cooked recipes or can quickly add a burst of flavor in quick 30-minute recipes for weeknights.Can I add tomato paste to broth?
While recipes often call for tomato paste to be added along with liquid\u2014usually broth, water or wine\u2014chefs have a secret to coaxing more intense flavor out of the ingredient. How? They add the paste earlier in the cooking process.Is it common to add tomatoes to a brown stock?
It is common to add tomatoes when you are making a brown stock. Gelatin extracted from bones is an important component of a good stock because it give a stock body. When you are making stock, it is all right to let it boil hard as long as you have skimmed it carefully.How to Make Brown Stock
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Answer 2
As another poster said, several of these apply. However, the most noticeable difference will most assuredly be the flavor. Tomato paste is absolutely packed with glutamates, and the umami from even one tablespoon will enhance the flavor of the whole stock.
Answer 3
The reason is for color, as it helps make a brown stock browner.
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