Jacob,
Thanks for all your tremendous work on the podcasts and videos.
With regard to veal stock, I like your suggestions to add the tomato paste and to deglaze the roasting pans, but I’ve never taken either of these steps.
Regarding addition of the tomato paste: I use a large, restaurant-grade stockpot that I would guess is 100% aluminum. I’m concerned about the addition of the acid from the tomato paste - will that react unfavorably with my stock pot?
Regarding deglazing the roasting pans, my roasting pans are not the highest quality and I’d be reluctant to deglaze them. Do you recommend a particular roasting pan? Should I find pans that are lined with stainless? Hotel pans?
Also, just wondering: I bought a 50-pound box of veal bones and had asked for all knuckle bones, but the outside of the box said “New Zealand Veal Leg Bones.” The bones inside the box are frozen into one large block, but from what I could tell they appeared to be adequate for stock. Are “veal leg bones” and “veal knuckle bones” one and the same?
Thanks again.
Cheers,
Aaron
