In SCS 2| Stocks Part 1, we went through the science and technique of making a veal stock. This video will take you through the step by step process of how we make our fire roasted veal stock at Stella. If you're like most people and don't have a wood-fire oven, worry not. This technique can easily be accomplished with any oven that can reach 500°F/260°C.
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Hi Judy, Some chefs will do
Hi Judy,
Some chefs will do a remiage with chicken bones but I don't find it that necessary. With veal bones, there is still a lot of collagen left over after even 12 hours of simmering. Making a veal remiage will extract more collagen that can then be used later to reinforce a veal stock during the reduction process. Since chicken bones aren't as dense, most of the collagen and flavor will be extracted after 6-8 hours of simmering.
The method that I use is I
The method that I use is I reinforce and reduce and then store. That way it takes up less space.
Don't worry too much about
Don't worry too much about the ratio of water. Just add enough cold water to cover the bones by about three inches and let 'er rip. Let me know if you have any more questions, and good luck in culinary school.