Quote:
Originally Posted by PSM
Well, I had to do a little re-engineering. I switched from the Pisa School to the Egyptian School. I think I'll do it on a rotisserie spit next time.
I thought the roast was boneless but it wasn't, so I made pork stock, too. It was a big bone so I'm going to save it for making a remouillage (a procedure that I just learned making the stock and a word that I can't pronounce).
The outcome was very tasty. Besides the ancho chili, I used hot chili powder that we bought in Hatch, NM. I'll use more next time for a little more heat and probably add a little minced garlic for personal taste.
Over all, it's a relatively easy meal except for that stacking thing.
Pat
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remouillage
us chefs just call it a second stock........
Not sure I'd take the time and effort to make a second stock unless I had a lot, and I mean a lot of bones.
Do you roast your bones before making the stocks?