Quote:
Originally Posted by Ea
Homemade general purpose stock
- mushrooms
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Excellent, with an hint of brown.
I would take mushrooms out of it.
Butcher here give you pieces of knee of veal (for free if you ask). That release much colagen.
I alway keep a reserve of it in the freezer, in plastig bags with about a pound in it. I put all the bags on plane surface and then in the freezer, like that they do not wrinkle and store better. I use it mostly for clear soups (tortellini) or risotto. I use garlic, onions, one bay leaf, celery and carrots, no salt. At the beginning spoon out the blood. I do not sauté.
I'll try yours, because the taste of the brown sauce from the bones is one of the most delicious one (really French school).
You also, good cook, I keep