Cooking and Baking

French Laundry Veal Stock!

Blame my broken television set, or the holiday weekend with all immediate family out of town, but whatever the reason I finally made Thomas Keller's veal stock from "The French Laundry Cookbook." It's nearly 9:00 p.m. Sunday night, and that sucker is done! I am so excited, it's pathetic. It took most of the weekend, and hey, my new gym regimen suffered (how could I work out when I had to constantly skim, reduce, strain, and repeat?), but what's left in the pot is gorgeous, flavorful mahogany-colored culinary gold.

Now, having patted myself on the back, I have to confess that I did not use Chef Keller's full complement of 10 pounds veal bones because I didn't have that many in the freezer, but I cut back other ingredients accordingly. And believe me, fewer veal bones does not translate into shorter cook times, except possibly at the very, very end. Overall, we're talking about 24 hours of dedicated stove time.

Anyway, tomorrow I freeze the stock, probably in ice cube trays, and would welcome suggestions from Serious Eats contributors about what to use it for first. Thanks in advance, from someone who feels glued to her kitchen floor.

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