Culinary Term For Remouillage. The stock is usually much weaker than the first batch since its the second cooking process with a fresh aromatic garnish. Roulade French term for a slice of meat usually skin stuffed with meat or vegetable stuffing and rolled.
And the term is used to describe the process and product of using bones that have been used previously to draw a second stock. A remouillage is already cooked mirepoix and bones from a stock that are re-used a second time to make a weaker stock. A circular pan with straight edges and a handle on each side.
Finished stocks can be further cooked to concentrate their flavors and increase viscosity.
What are the Most Common Culinary Terms. And the term is used to describe the process and product of using bones that have been used previously to draw a second stock. Ragu An Italian red sauce usually served with pasta. Culinary Terminology - R Remouillage.