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General Discussion 1

Veal Stock Foam

Da_Cook | Mar 10, 2008 05:25 PM

I was making veal stock the other day and the Exec Chef wanted me to skim the foam.
I said "yes Chef" and did it.
I thought it was unnecessary as the bones, aromatics and tomato paste were properly roasted off.
Here's a bad photo, what do you think?
Please advise
Da Cook

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