Beef Stock

[vertigo]

what do you mean by wash?

[kuan]

Originally Posted by vertigo

what do you mean by wash?

Wash, boil. Technically the first wash is stock, the second wash is remouillage. That's just the way they say it in some places. Wash... heh, funny.

[vertigo]

sorry, what i had meant to ask was what is involved in a second wash, is it just a question of letting the solid matter rest and the stock cool then reheating or do you strain the solid matter and add fresh water?

[kuan]

Originally Posted by vertigo

sorry, what i had meant to ask was what is involved in a second wash, is it just a question of letting the solid matter rest and the stock cool then reheating or do you strain the solid matter and add fresh water?

You remove the first stock, then start again with the same bones and fresh aromatics to make a second stock. Use separate or combine with the first stock for some killer stock.

[vertigo]

would the same thing work with a fumé?

[FatChef]

Steam Jacketed Kettle. Low Simmer. I got 24+ hours on this one.

[kuan]

Originally Posted by vertigo

would the same thing work with a fumé?

No. This is only for beef/veal/game stock

[vertigo]

thanks for the info. sometimes larousse doesnt answer EVERY question.

[Plongeur]

Originally Posted by vertigo

would the same thing work with a fumé?

Do you mean a fumet, a fish stock? A fumé is something that's been smoked.

[vertigo]

whoops...yes, a fish stock.