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Originally Posted by Anneke Everywhere I have worked, we always made our own stocks.
For those of you who have used both, what is the cost difference? making your own involves of course the cost of ingredients, the cost of labour - mainly veg chopping and some limited babysitting, and the opportunity cost in terms of limiting burner space for a few hours. Overall, this cost can be fairly significant. How does this compare to the cost of a good brand of glace? |
If your kitchen is setup correctly with a real stock pot and burner then it's totally worth the effort. When I used to do it veal bones were under $2.00 per pound. One of those frozen provimi veal stock bricks (1 lb I think) cost $18 I think. Can't remember. That was glace, so $18 for around a gallon of stock? 25# of bones is $50 in ingredients plus carrot shavings, celery bottoms, onion peels and bits, parsley stems, and miscellaneous stuff that "lands" in the stock pot you get 5 gallons of stock.
Next time you check in the order or when the salesperson comes in why don't you ask the price on frozen veal stock and then compare the price with veal bones?