20,492
edits
Bones: Difference between revisions
m
no edit summary
mNo edit summary |
mNo edit summary |
||
| Line 31: | Line 31: | ||
*Bring the water to a [[boil]]. As the water heats, impurities solidify (coagulate) and rise to the surface as scum. | *Bring the water to a [[boil]]. As the water heats, impurities solidify (coagulate) and rise to the surface as scum. | ||
*Drain the bones and rinse them well. The bones are now ready for the stockpot. | *Drain the bones and rinse them well. The bones are now ready for the stockpot. | ||
===Remouillage=== | |||
Remouillage is a [[stock]] made from bones that were already used once to make [[stock]]. The literal meaning of the French term is “rewetting.” Because not all possible flavour and [[gelatin]] is extracted from bones when making a [[stock]], making a remouillage allows you to extract a little more value from the bones. The resulting liquid will not be as clear or flavourful as the original [[stock]], but it does have some uses. A remouillage can be used for [[soups]], for [[braised]] dishes, and in place of water for making [[stocks]]. It can also be reduced to a glaze and used for enriching [[sauces]], [[soups]], and [[braising]] liquids. To make a remouillage, discard the [[mirepoix]] and [[herb]] sachet after draining a finished [[stock]]. Add a fresh [[mirepoix]] and [[herb]] sachet to the bones, cover with fresh cold water, and simmer for about 4 hours. Drain and cool as for regular [[stock]]. This process is probably only suitable in domestic kitchens if you have an AGA or similar and are likely to keep it on for long periods, otherwise the fuel costs would outweigh the benefits of extracting that bit of extra flavour. | |||