What's cooking?

Thats the forum motto!

 

words to live by!

 

Roast pork tenderloin marinated in soy sauce and spices and some veggies:

 

The veggies look perfect. The pork is cooked just the way I like it...just in case

 

I'll keep that in mind. Made a switch to dark soy for the pork recently--it makes it taste a lot better.

 

Yum!

 

50 pounds of veal bones 40 litres of water and a pile of mire poix and seasoning gets me this 8 quarts of goodness

 

Jeffery
How does it do that?

 

I'm not sure what I'm looking at either. The bones dissolve? What do you use the liquid for?

 

That looks good enough to drink as is.

 

Roast the bones, add veg. Gently boil the tweedle out of them, strain, and you've got brown stock. Reduce it and it's demi-glace. Boil the bones for second reduction and you've got glace.

Pure magic from a flavor standpoint. Not to mention the glorious smell in the house when you're making it.

I would give my eye teeth for 50 lb of veal bones.

 

If you're lazy you can buy it on Amazon. $36/lb in the door.

 

@Lucretia that is pretty close, second boil of bones is remoulage further reduction of demi is glace. But yeah roast bones then simmer with mire poix for a long time and @Toothpick it is used for most classic sauces and is liquid gold when made right to people like me.

 

Oh, that's good to know. I use Jacques Pepin's "The Art Of Cooking" when I make it, and it calls the 1st boil demi-glace and the second boil glace in the recipe section. There's a discussion section right before the recipe, and it correctly calls the second boiling remouillage. In this particular cookbook, the remouillage is reduced to the consistency of jam--but they only call it remouillage in the discussion and glace everywhere else (since glace is much easier to type, no doubt!) The cookbook is 20 years old and I haven't read the discussion sections since I bought it. Looks like it's time for a review!

 

Depending on how you read that it is correct that the first reduction of brown stock is demi glace then the second reduction is glace de viande, The second cooking of the bones is remouillage.

 

James Peterson's book 'Sauces' is an exhaustive resource on the subject. Literally.......I'm exhausted whenever I look up something from all the cross referencing back and forth. Nonetheless a great resource.

Anyway - Jeffrey - that is 8 quarts of awesomeness!

 

Thanks for the additional info! I feel enlightened.

 

Thanks for clarifying that Jeffrey (pun intended.) Good to know the right words--even if I can't pronounce them!

Peterson's book is at the library. HAH! Will have to check it out.

 

Galantine of chicken, stuffed with mushroom and spinach. Camera got grabbed for pics of friends etc., so served shot is just my lousy cell phone!

 

Made some braised Beef short ribs: PDG not much in the way of presentation though.