Full Answer
What does remouillage mean in English?
Remouillage. A French word that means "re-wetting". Remouillage is a stock that is made from bones that have already been used once to make a stock. The stock is weaker that the first stock and is sometimes called "second stock". It is sometimes used for water in making another stock or is reduced to make a glace.
What is remouillage and how does it differ from stock?
what is a remouillage and how does it differ from a stock it is a second stock made by rewetting the bones after they have been used in the stock, with new mirepoix. it is weaker than the first stock and cloudier. define protein extraction and coagulation as it applies to the making of stocks
What is rémoulade?
Rémoulade is originally from France, and can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are many other applications around the world.
What is the difference between aioli and remoulade?
Rémoulade ( English: / reɪməˈlɑːd /; French: [ʁemulad]) is a condiment invented in France that is usually aioli - or mayonnaise -based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli.
What is remouillage used for?
Remouillage is a stock that is made from bones that have already been used once to make a stock. The stock is weaker that the first stock and is sometimes called "second stock". It is sometimes used for water in making another stock or is reduced to make a glace.
What is glace in cooking?
The word glace means “glaze” in French, which is the traditional use for glace de viande—to add a glossy finish to roasted meats, such as lamb shanks. When you brush warm glace de viande onto the surface of the meat, it creates an appealing glossy surface and adds an extra hit of umami.
Which type of bones are best suited for a remouillage?
Veal bones are particularly prized because they are high in cartilage which leads to a richer stock.
What is the procedure of remouillage?
To make a remouillage, discard the mirepoix and herb sachet after draining a finished stock. Add fresh mirepoix and sachet to the bones, cover with fresh cold water, and simmer about 4 hours. Drain and cool as for regular stock. Court bouillon is often discussed along with stocks.
How do you use beef glace?
You'll find many uses for the Essential Cuisine beef glace: Dilute with water - 25g per litre - to make up a beef stock for a richer tasting broth, or stir into gravy and jus to enrich, change or add flavour.
What's the difference between gravy and demi-glace?
What's the difference between a demi-glace and gravy? Demi-glace is a flavor-packed, rich sauce with a thick syrupy consistency. Authentic recipes are complex, made by reducing Espagnole sauce and bone stock all day. Gravy has a meaty, savory flavor and a consistency ranging from runny to thick.
How do you pronounce Remouillage?
0:210:43How To Pronounce Remouillage - YouTubeYouTubeStart of suggested clipEnd of suggested clipComo jazz humo y ice como jazz humo y ice.MoreComo jazz humo y ice como jazz humo y ice.
What is Fumet in cooking?
Definition of fumet : a reduced and seasoned fish, meat, or vegetable stock.
What is the flavoring used in court bouillon?
Traditionally, court bouillon is water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.
What is the difference between jus and stock?
A jus is a sauce made from pan drippings, typically beef fat, with added stock, and perhaps thickened with cornstarch or flour. A stock is a liquid produced by simmering raw ingredients (veg and meat bones), which then becomes the base for soups and sauces (like a jus, for example).
How is white stock made?
White stock is a flavorful liquid made by simmering bones, vegetables, and aromatics. It is almost perfectly clear and light in flavor, which makes it ideal for very light dishes. Unlike brown stock, this one uses the process of blanching bones to remove impurities instead of roasting them.
What is white stock?
Definition of white stock : soup stock made from veal or chicken without colored seasonings and often used in white sauce.
What is garde manger?
The entire field of garde manger, or cold kitchen, centers upon the idea that nothing gets thrown away and that there is a way to preserve anything without refrigeration. This enlightened way of thinking about food is what gave us everyday staples like bacon, sausage, and other cured meats, as well as luxuries like pâté de foie gras and peculiarities like the galantine (the classical precursor to the turducken).
Is remouillage good?
They're still plenty good; it turns out. Not content to use these bones just once, our ancestors invented remouillage (literally, "rewetting" in French), which refers to a stock made by simmering bones again that have been used to make stock once already. And why not? It still beats cooking with water.