Acids, as noted in Chapter 4 (p. 65), help dissolve connective tissues.Thus, they are sometimes used in stock making to extract flavor and body from bones.
Tomato products contribute flavor and some acid to brown stocks.They are not used for white stocks because they would give an undesirable color. Similarly, when making brown stocks, be careful not to add too much tomato, because this may make the stock cloudy.
Wine is occasionally used, especially for fish stocks. Its flavor contribution is probably more important than its acidity.
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