Acid Products

Acids, as noted in Chapter 6, help dissolve connective tissues. Thus, they are sometimes used in stock-making to extract flavor and body from bones, as well as contributing their own flavor.

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, which can make the stock cloudy.

Wine is occasionally used, especially for fish stocks. Its flavor contribution is probably more important than its acidity.