Posted by Jed on April 14, 1998 at 16:59:13:
In Reply to: Fond de veau by Michel Roux??? posted by Bill on April 14, 1998 at 13:29:08:
: I've just purchased Michel Roux book called Sauces. A great book from a great chef, but there's one thing I question. His fond de veau recipe (veal stock) calls for 3 hours of cooking. From all other professional cook books this usually calls for minimum 8 hours and some up to about 3 days to make. I'm interested in what you proffesionals think about this.
I have "At Home with the Roux Brothers" (1988) and cooking time is 3~4 hrs there as well (p.105). My best guess is that the direction "veal knuckle bones, coarsely chopped" increases the surface area of veal bones by making them smaller, necessitating a shorter cooking time to draw out flavor and gelatin. Pigs feet are also included for additional gelatin. They also recommend further reducing the stock to demi for storage which would also concentrate the salient elements of the stock. I guess they're trying to be cognizant of the home cook who in all likelihood has neither the time nor a monster stock pot to go 8+ hrs