Ruhlman and French Laundry stocks #1 are happily chilling in my fridge
and I'm ready to start on veal stocks #2.
Here are the leftover bones and aromatics.
Add water, slowly bring to a simmer, then barely simmer for another 4 hours.
This is called remouillage or remoistening.
It's the second extraction of flavors from the bones.
Ruhlman stock on the left.
FL stock on the right.
You need to skim often.
Ruhlman stock .
FL stock.
Keep skimming.
After getting the stock up to a simmer (1 1/2 - 2 hours) and simmering for 4 hours,
I strained through colanders, sieves, and cheesecloth.
Ruhlman veal stock #2.
Straining the FL stock.
FL stock #2.
Ruhlman veal stock on the left and FL on the right.
Veal stocks #2 (at top)
joined veal stocks #1 in the fridge
waiting for the final marriage of stocks.
I'll save that for Day 3.
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