General Discussion

Veal Stock Foam


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
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

Want to stay up to date with this post?

Recommended From Chowhound