tzakiel
Cook
- Joined
- Dec 31, 2008
- Messages
- 99
I made veal stock from bones and veggies recently, and I was disappointed at the yield... does this sound normal?
I used my largest two pots (don't know the exact sizes, but about 10 and 8 quarts), and put 10 lbs of roasted veal bones into them (this took a huge amount of space) along with the roasted vegetables (1 cookie sheet full of chopped onion, carrot, celery) and the aromatics. I then filled them both to the top with water and simmered for 8 hours per the recipe. At the end of the 8 hours, the liquid level in the pots had reduced to about half the height of the pot... but that was before I took the bones out and strained the stock. After the bones were removed and the straining was completed, I ended up with maybe 2-3 quarts of stock.
I couldn't help but feel like I should have gotten more out of 10 pounds of bones... but maybe I just expected too large of a yield?
I used my largest two pots (don't know the exact sizes, but about 10 and 8 quarts), and put 10 lbs of roasted veal bones into them (this took a huge amount of space) along with the roasted vegetables (1 cookie sheet full of chopped onion, carrot, celery) and the aromatics. I then filled them both to the top with water and simmered for 8 hours per the recipe. At the end of the 8 hours, the liquid level in the pots had reduced to about half the height of the pot... but that was before I took the bones out and strained the stock. After the bones were removed and the straining was completed, I ended up with maybe 2-3 quarts of stock.
I couldn't help but feel like I should have gotten more out of 10 pounds of bones... but maybe I just expected too large of a yield?