[Sca-cooks] Duck bones, and other parts

[Gorgeous Muiredach]

At 10:29 PM 1/31/2002, you wrote:
>Definitely roast them. How do I know this? Well, I didn't, until about a
>year ago I wanted to make a beef barley soup, and managed to produce the
>most insipid, pallid, boring excuse for a beef stock... So then I
>decided that maybe I should learn how.

AHhh, but for soup, one wouldn't roast the bones and would end up with what
is called "White stock" or fond blanc.  Typical reason for insipid fond
blanc is too much water, not enough aromatic elements...

Brown stocks, or fond brun, where bones are roasted are usualy intended for
sauces


Gorgeous Muiredach
Rokkehealden Shire
Middle Kingdom
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry