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A remouillage is a second wetting of the stock pot. After the stock is cooked and strained, rewet the bones with fresh water, and cook a second time. Add mirepoix and a fresh sachet to the second wetting to enhance the flavor. Glace and Reductions. Finished stocks can be further cooked to concentrate their flavors and increase viscosity.

Remouillage is a stock made from simmering bones that have already been used once. It's a testament to the human propensity for frugality and thrift.

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". remouillage stock. Click to see full answer.

remouillage translation in French - French Reverso dictionary, see also 'remoulage',remouiller',remmoulage',rémoulade', examples, definition, conjugation

Definition of Remouillage. Stock is a flavoured liquid preparation. It forms the basis of many dishes, particularly soups and sauces. Making stocks involves simmering animal bones and/or meat, seafood, or vegetables in water and/or wine, adding mirepoix or other aromatics for more flavour.

The Culinary Arts Dictionary defines the French word remouillage as a weak stock made by resimmering bones that have been used to make bone broth once already.. Indeed, this is exactly what remouillage is: a rewetting or remoistening of soup bones that have already served their purpose with a previous batch of bone broth or stock (not to be confused with meat stock).

What does Remouillage mean in cooking? 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.

remouillage pronunciation with meanings, synonyms, antonyms, translations, sentences and more Which is the right way to pronounce the word babosa in Spanish? bah-bowsah

What is a remouillage? A. It is a sauce that is made by reducing demi-glace with brown stock. B. It is a stock made by sweating fish bones in clarified butter and then adding white wineC. It is a stock made by using the bones leftover from the production of another stock. D. It is a stock made by blanching and rinsing veal bones to remove ...

Listen and learn how to say Millésime correctly and what this wine term means with French winemaker Julien, "how do you pronounce" free pronunciation audio/v...

Is Remouillage a thickener? The sauce is essentially a liquid, a thickening agent, and flavoring ingredients. When you thicken a sauce with a roux, the starches in the flour expand and absorb the liquid. What is the principal starch used in sauce making? Most sauces use starch as a thickening agent to thicken and reduce viscosity.

Definition. chemical reaction between sugar and protein molecule in the presence of high heat, and is what gives things a brown color and flavor when roasted. Term. disgorge/dégorger. Definition. to get rid of water, or impurities from meat bones. Salt will expel water, and water removes impurities.

Remouillage is a second stock made from the same set of bones. Bran stock is bran boiled in water. It can be used to thicken meat soups, used as a stock for vegetable soups or made into soup itself with onions, vegetables and molasses [1] [2]

fumet (fjuːˈmɛt) n (Cookery) a strong-flavoured liquor from cooking fish, meat, or game: used to flavour sauces [French, literally: aroma] fumet (ˈfjuːmət) n (Zoology) (often plural) archaic the dropping of a deer [C16 fewmet: probably via Old French from Latin fimāre to spread dung on, from fimus dung] Collins English Dictionary – Complete and ...

If a brunoise is 1/8 of an inch, then a mince is approximately half that size, closer to 1/16th of an inch. But because it's so fine, it also tends to be less precise. Garlic is the most ...

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Remouillage cooking information, facts and recipes. 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.

What Is Coagulation in Cooking? Coagulation in cooking happens when a liquid ingredient is either dramatically thickened or transformed entirely into a solid. This process can be achieved by the application of heat, such as cooked egg whites, or through the addition of thickening agents, such as adding cornstarch to broth to make gravy.

Définition remouillage. avec . remouillage est employé comme nom masculin singulier. Employé comme nom. 1. en technologie, action de mouiller, d'humidifier ou de jeter l'ancre, de nouveau. Quelques mots au hasard. numéraux - gelure - sarl - oléum - chrysobulle - psychokinèse - privative - fouettard - …

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Fumet. A French term used to refer to a condensed mixture that contains an intense flavor, derived from cooking stock that has been reduced in order to make it more concentrated. Commonly remaining after cooking fish or vegetables such as mushrooms, a fumet is used to enhance the flavor of sauces and stocks needing a deeper intensity.

Studying Religion, Philosophy and Ethics helps us to understand other people's beliefs, what their beliefs and values are and why they do the things they do.It helps us to think about our own beliefs as well as looking at alternative belief systems we might want to find out about in the future.

White stock definition is - soup stock made from veal or chicken without colored seasonings and often used in white sauce.

A remouillage will not be as clear or as flavorful as the original stock, however. It is often used to make glazes or in place of water when making stocks. rondeau. a large, round, shallow, straight-sided pan with 2 handles. sauteuse. Used for sautéing and frying foods-wide, shallow pan with sloping sides and a single long handle. The sloping ...

Fumet definition is - a reduced and seasoned fish, meat, or vegetable stock.

Joined Dec 20, 2006. A remouillage is sometimes called a "second stock." It is sometimes used in place of or in addition to water in making another stock, thereby adding a little more flavor. Something similar is done in Chinese cooking. It can be very useful, too, when cooking meat, adding some extra flavor. Shel.

Add the remaining cold water or Remouillage to cover the bones. Bring to a boil reduce to a simmer and skim. Summer for 8 to 10 hours. Pass through a fine strainer. Label the stock container. Cool and refrigerate. Remouillage: The word translates as a "rewetting", which is a good way to think of the way that remouillage is made. Bones used ...

Definition of brown stock. 1 : stock made from beef (as from beef seared to give color) ... 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".

remouillage nm (technologie) action de mouiller, d'humidifier ou de jeter l'ancre, de nouveau Dictionnaire Français Définition . Consulter aussi: rabouillage, rebouilleur, rebouchage, rebouillir. Ajouter votre entrée dans le Dictionnaire Collaboratif . Suggérer ou ...

Cold water with vinegar, lemon or lime juice added. A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables. [Spanish] candied biznaga cactus; made by simmering in a sugar syrup. A Jamaican fruit with spongy white or yellow flesh.