Posted by jimbo on November 30, 1998 at 20:51:02:
In Reply to: Re: Stocks posted by jimbo on November 30, 1998 at 20:21:38:
:
: : : It's been quiet in here so I am going to start something up.
I ran out of room on my last post to offer a addendum. After the usual procedure (roasting bones/mirepoix, boil/simmer,etc.) after straining,re-add H20 to the bones (classically,a remouillage)
this will be the "H20" for your subsequent stocks. There will be a marked richness. Freeze this in ice cube molds and keep frozen til needed. This method of making bulk stocks/demi will save much time AND yield the desired flavor and body that a sophisticated client (and chef) expects and demands. There is no substitute for quality but it need not be laborious.