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Thread: Veal Stock Creaminess question

  1. #1
    Rick Guest

    Default Veal Stock Creaminess question

    I took the plunge and made Ruhlmans veal stock from the Elements of
    Cooking. Ths stock came out great, rich brown color, deep aroma and
    highly gelatinous. I froze it in 1 cup bags.
    Last night, I made a mushroom shallot sauce for some beef fillets.
    The sauce was delicious (diced mushrooms, shallots, wine and a little
    butter). My question is the consistency.
    It never did develop the creamy thick posture of a sauce I see
    drizzled on a plate at a high end restaurant. As the sauce thickened,
    it only seemed to carmelize itself into the mushrooms and shallots.
    Is there a chefs trick or method (arrowroot perhaps) to increase its
    viscosity and maintain creaminess? If it involves a thickener, when
    to use it and how to incorporate it into the finished product?
    Thanks fer all your help. Rick

  2. #2
    merryb Guest

    Default Re: Veal Stock Creaminess question

    On Oct 8, 12:35*pm, Rick <Rickyhald...@gmail.com> wrote:
    > I took the plunge and made Ruhlmans veal stock from the Elements of
    > Cooking. *Ths stock came out great, rich brown color, deep aroma and
    > highly gelatinous. *I froze it in 1 cup bags.
    > Last night, I made a mushroom shallot sauce for some beef fillets.
    > The sauce was delicious (diced mushrooms, shallots, wine and a little
    > butter). *My question is the consistency.
    > It never did develop the creamy thick posture of a sauce I see
    > drizzled on a plate at a high end restaurant. *As the sauce thickened,
    > it only seemed to carmelize itself into the mushrooms and shallots.
    > Is there a chefs trick or method (arrowroot perhaps) to increase its
    > viscosity and maintain creaminess? *If it involves a thickener, when
    > to use it and how to incorporate it into the finished product?
    > Thanks fer all your help. *Rick


    Butter whisked in at the end...lots of it!

  3. #3
    aem Guest

    Default Re: Veal Stock Creaminess question

    On Oct 8, 12:35*pm, Rick <Rickyhald...@gmail.com> wrote:
    > I took the plunge and made Ruhlmans veal stock from the Elements of
    > Cooking. *Ths stock came out great, rich brown color, deep aroma and
    > highly gelatinous. *I froze it in 1 cup bags.
    > Last night, I made a mushroom shallot sauce for some beef fillets.
    > The sauce was delicious (diced mushrooms, shallots, wine and a little
    > butter). *My question is the consistency.
    > It never did develop the creamy thick posture of a sauce I see
    > drizzled on a plate at a high end restaurant. *As the sauce thickened,
    > it only seemed to carmelize itself into the mushrooms and shallots.
    > Is there a chefs trick or method (arrowroot perhaps) to increase its
    > viscosity and maintain creaminess? *If it involves a thickener, when
    > to use it and how to incorporate it into the finished product?
    > Thanks fer all your help. *Rick


    The most common finish for that kind of sauce is a generous blob of
    butter stirred in right at the end. It makes a big difference. -
    aem

  4. #4
    koko Guest

    Default Re: Veal Stock Creaminess question

    On Wed, 8 Oct 2008 12:35:20 -0700 (PDT), Rick <[email protected]>
    wrote:

    >I took the plunge and made Ruhlmans veal stock from the Elements of
    >Cooking. Ths stock came out great, rich brown color, deep aroma and
    >highly gelatinous. I froze it in 1 cup bags.
    >Last night, I made a mushroom shallot sauce for some beef fillets.
    >The sauce was delicious (diced mushrooms, shallots, wine and a little
    >butter). My question is the consistency.
    >It never did develop the creamy thick posture of a sauce I see
    >drizzled on a plate at a high end restaurant. As the sauce thickened,
    >it only seemed to carmelize itself into the mushrooms and shallots.
    >Is there a chefs trick or method (arrowroot perhaps) to increase its
    >viscosity and maintain creaminess? If it involves a thickener, when
    >to use it and how to incorporate it into the finished product?
    >Thanks fer all your help. Rick


    Try using a beurre maniť. Make it by mixing together equal amounts of
    butter and flour. Whisk it into the sauce at the end and let it cook
    for just a few minutes, no more.

    koko

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 10/4

  5. #5
    lgblob Guest

    Default Re: Veal Stock Creaminess question


    "Rick" <[email protected]> wrote in message
    news:[email protected]...
    >I took the plunge and made Ruhlmans veal stock from the Elements of
    > Cooking. Ths stock came out great, rich brown color, deep aroma and
    > highly gelatinous. I froze it in 1 cup bags.
    > Last night, I made a mushroom shallot sauce for some beef fillets.
    > The sauce was delicious (diced mushrooms, shallots, wine and a little
    > butter). My question is the consistency.
    > It never did develop the creamy thick posture of a sauce I see
    > drizzled on a plate at a high end restaurant. As the sauce thickened,
    > it only seemed to carmelize itself into the mushrooms and shallots.
    > Is there a chefs trick or method (arrowroot perhaps) to increase its
    > viscosity and maintain creaminess? If it involves a thickener, when
    > to use it and how to incorporate it into the finished product?
    > Thanks fer all your help. Rick
    >
    >

    You have to thicken it. You can use: 1. arrowroot or any other starch 2.
    beurre maniť, which I've never liked, or 3. roux, made with flour and butter
    or any other oil, cooked to some degree. I make roux with olive oil in a
    microwave to cook the flour. Add a small amount of roux to your veal stock
    to bring it to the degree of thickness you want. Less is generally better
    than more. It's the veal richness that makes it all work, though, as your
    example points out, you usually have to thicken in some fashion to get just
    what you want.

    Lg



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