Timeline for Are the leftovers from making stock good for anything?
Current License: CC BY-SA 2.5
9 events
| when toggle format | what | by | license | comment | |
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| Jan 29, 2019 at 23:14 | comment | added | PoloHoleSet | @ceejayoz - Ah..... any stock I make simmers for at least 8 to 12 hours. I guess my stock is richer than yours, but your use of meat would not be possible with what I'd have left. | |
| Jul 23, 2010 at 19:27 | comment | added | Peter V | So Ceejayoz, I made a simple Poulet a Pot recipe last night, partly motivated by this conversation. Two reasons not to use a whole chicken if you want stock (not broth): first is that fat control is harder since you've got a whole bunch of chicken skin in there rendering. Second is that it is in fact cloudy, like I thought it would be. That said, we cut the chicken up, dipped in salt and had with mustard and veggies, and it tasted great. | |
| Jul 21, 2010 at 23:39 | comment | added | Peter V | Keller mixes Remouillage and original stock and reduces them together (called 'Veal 1' and 'Veal 2' in his kitchen). I've done it before; it makes a very nice stock. | |
| Jul 21, 2010 at 6:03 | comment | added | daniel | Remi is extremely useful in restaurant contexts, when you need liquid with some flavour but nothing that will assert itself in the final product. I am at a serious loss to imagine a useful frequent use for remi at home. | |
| Jul 20, 2010 at 23:54 | comment | added | Darin Sehnert | Veal bones are sometimes used a second time, "Remouillage" or 're-wetting' of the bones. This secondary simmering of the bones is usually done with just water for a few more hours. This secondary cooking water is then used as the water for the next batch of actual veal stock. The benefit is to extract the mamximum flavor from veal bones before discarding. The drawback is that you then have to have room in your refrigerator, cooler, or freezer for the secondary stock until you make your next batch. | |
| Jul 20, 2010 at 22:05 | comment | added | ceejayoz | I've tried it, and it's heavenly. Boil a whole chicken with onion, carrot, celery, herbs, salt and pepper for about 90 minutes. Remove the white meat for later use and continue cooking the bones for another 60-90 minutes. Tasty broth and tasty meat. Great if you're making pot pie. | |
| Jul 20, 2010 at 22:03 | comment | added | Peter V | I'm imagining saltless overcooked white breast meat as a start; In my head, seasoned roasted white meat would be a much better start. I admit that I haven't tried it, though. | |
| Jul 20, 2010 at 22:01 | comment | added | ceejayoz | Why on earth would that make for bad chicken salad? | |
| Jul 20, 2010 at 21:57 | history | answered | Peter V | CC BY-SA 2.5 |