- I had several comments on my Veal Stock - Day 3 post.
- I felt it was important for me to answer them in a separate post since I don't think many people go back and
- check out comments that may have been added.
- So, here are the comments for your viewing pleasure.
-
xmaskatie said...
So which one tastes better?
Rosie Hawthorne said...xmaskatie, I couldn't taste any appreciable differences between the two. Mr. Hawthorne couldn't either.
Does that make me unworthy? 
Marilyn said...So, which one would you recommend people make?
- Rosie Hawthorne said...
Hmmm, Marilyn, that's a good question.
I'm partial to roasting bones in the oven, since that's the way I've always done it and I have a problem, Nay, an aversion to FL's way of THROWING OUT the first simmered broth.
Back to the process:
I made the veal stock from French Laundry and the veal stock from Michael Ruhlman. With Ruhlman's stock, I roasted the bones first for about an hour. The house smelled divine. With the French Laundry instructions, I brought the bones to a simmer, then THREW OUT the water. That about killed me.
I was just thinking about all the flavor I was throwing out,
but then when I re-read the instructions,
I figger I, apparently, was throwing out blood proteins and impurities.
Things I should be getting rid of anyway.
When my roasted bones came out of the oven,
I had to gnaw a bit on them, to get what little meat there was, a bit of fat, and absolutely wonderful exploding flavor.
Delicious.
What the heck do I know?
I am a nobody.
At the bottom of the culinary food chain.
I tasted both stocks.
Really couldn't tell that much difference, except that Ruhlman's,
when it covered my tongue,
had a bit more of some kind of nuance
that I just can't put my finger or tongue on.
I felt something on either side of my tongue.
My tongue kind of had a shiver.
And I always like it when my tongue shivers.
I wish I were more able to describe tastes, flavors, and aromas.
I'm sorely lacking in that department.
And I apologize for that.
But I feel it's important for me to just dive in there and do stuff, taste, and compare and contrast (as I had to do in English assignments).
Then I try to to describe everything for my wonderful loyal readers.
I thank you for putting up with me and continuing to read.
I made the veal stock from French Laundry and the veal stock from Michael Ruhlman. With Ruhlman's stock, I roasted the bones first for about an hour. The house smelled divine. With the French Laundry instructions, I brought the bones to a simmer, then THREW OUT the water. That about killed me.
I was just thinking about all the flavor I was throwing out,
but then when I re-read the instructions,
I figger I, apparently, was throwing out blood proteins and impurities.
Things I should be getting rid of anyway.
When my roasted bones came out of the oven,
I had to gnaw a bit on them, to get what little meat there was, a bit of fat, and absolutely wonderful exploding flavor.
Delicious.
What the heck do I know?
I am a nobody.
At the bottom of the culinary food chain.
I tasted both stocks.
Really couldn't tell that much difference, except that Ruhlman's,
when it covered my tongue,
had a bit more of some kind of nuance
that I just can't put my finger or tongue on.
I felt something on either side of my tongue.
My tongue kind of had a shiver.
And I always like it when my tongue shivers.
I wish I were more able to describe tastes, flavors, and aromas.
I'm sorely lacking in that department.
And I apologize for that.
But I feel it's important for me to just dive in there and do stuff, taste, and compare and contrast (as I had to do in English assignments).
Then I try to to describe everything for my wonderful loyal readers.
I thank you for putting up with me and continuing to read.
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