Cooking Definition Remouillage. Define protein extraction and coagulation as it applies to the making of stocks. Stock is a flavoured liquid preparation.
The stock is weaker that the first stock and is sometimes called second stock. English Wikipedia - The Free Encyclopedia. It is sometimes used for water in making another stock or is reduced to make a glace.
Making stocks involves simmering animal bones andor meat seafood or vegetables in water andor wine.
Not content to use these bones just once our ancestors invented remouillage literally rewetting. 30092019 Theyre still plenty good. It can also contain horseradish paprika anchovies capers and a host of other items. It is the French word given to the stock made of bones that are used in.