Stock/bouillion?

So what do YOU do? I generally keep on hand in the fridge 7 or 8 of the "Better-than-Bouillion" jars, including mushroom, clam, ham, etc. It's pretty good.

Plus, I keep in the freezer cubes gathered from all over the world when I travel. It's always interesting to find the different things available--lamb and pork cubes from Knorr in UK, for example.

Usually, but not always, I make up 3 ice cube trays of frozen cubes from my own mixed--veggies, chicken, pork neckbones--10-gal batch.

But, say, for a nice veal stock, when time is pressing, what do you do? Are there commercial (or semi-commercial) substances available that I might be able to keep on hand in the fridge or freezer, that would be better than "B-t-B" for various usages, esp. since B-t-B doesn't have either veal or pork or lamb in their offerings?

Just looking for some ideas, that's all.

Geo

Foodstuffs sells frozen veal and fish stock. I also have a French chef friend who will sell me stock when I need it.

I too bring home bouillon cubes from my travels. I have garlic bouillon and cilantro bouillon from my trip to Morocco, and I'm looking for a the right time to sample them.

Hi Cynthia--

Who's Foodstuffs? Wonder if they mail?

Geo

It's kind of a mini Fox & Obel. Look here:

http://www.foodstuffs.com/

EVANSTON
2106 central street
evanston, il 60201
p : 847.328.7704

GLENCOE
338 park avenue
glencoe, il 60022
p: 847.835.5105

GLENVIEW
1456 waukegan road
glenview, il 60025
p: 847.832.9999

LAKE FOREST
255 westminster road
lake forest, il 60045
p: 847.234.6600

Geo wrote:So what do YOU do?
But, say, for a nice veal stock, when time is pressing, what do you do? Are there commercial (or semi-commercial) substances available that I might be able to keep on hand in the fridge or freezer, that would be better than "B-t-B" for various usages, esp. since B-t-B doesn't have either veal or pork or lamb in their offerings?

Just looking for some ideas, that's all.

Geo

Geo,

Try CulinArte' Bonewerks, based in Green Bay, near the heart of America's veal industry. They really do it the right way. The veal demi glace comes in one pound flat blocks which can easily be cut and rewrapped, even from a completely frozen state. Melt it down right in the skillet after deglazing for a perfect "au poivre" or similar pan sauce of top quality. They take up very little room in the freezer and come in about a dozen different flavors including lamb, pork, duck, and several seafood options. They will ship right to your home

Better, easier, and cheaper than making it from scratch, and consistently perfect every time.

http://www.culinarte.org/saucier.htm



Paulina Market carries 1/4 lb. chunks of the veal demi glace product.

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