Home Cooking

Veal Stock - Do you ever dilute?


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Veal Stock - Do you ever dilute?

Bada Bing | Oct 10, 2011 12:37 PM

I made about 1 quart of white veal stock the other day, using two pounds of meaty bones that were priced wonderfully at the market ($1.70 per pound--woo hoo!). Used a pressure cooker, too, and it only took three hours. Carrot, onion, celery, bay leaf, peppercorns and thyme are the other elements. Now it's strained and flaunting its gelatinous self in the fridge.

In the past, I've frozen this sort of thing in cubes to use as needed for pan sauces. I'm considering using it for risotto this time around. But something makes me think that if I make a risotto with this stuff straight up, it will be too overpowering. My intuition tells me that it should be diluted.

Anyone with some experience here? I don't want to waste the stock or some very good rice. Thanks!

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