Stock question. When you roast the bones for brown stock, do you use

[davidwparker]

additional oil?

I made demi-glace last weekend for the first time in about 3 years. I could only get soup bones from my local Harris Teeter, but they did have enough for 10 pounds. No veal bones -- Darn..

I used oil to help them brown, but these is greasy and results in more skimming.

Has anybody just let them brown naturally on a medium oven over several hours?

I'm trying to work out the timing. LIke, brown the bones over night. Simmer all day. Change pots for the simmering with meat/start reductions. Meanwhile, in original pot, refill and start simmering for second stock/meat jelly reduction.

At the end of the weekend, I want to have one sauce pan with my reduction for my demi-glace and a second sauce pan with my reduction for the meat jelly (from secondary stock).

I don't mind the hours and the skimming is fun. I just don't like the greasy-ness of the thing.

Anybody know how to get in touch with Escouffier?

[Warpy]

1. I've never used oil, just deglazed the pan

with either water or wine afterwards, depending on what the end product was going to be.

[Stinky The Clown]

2. Here's a little sumpin' from Auguste ......

Don't add any oil and go with the medium oven for a longer time. You'll get very nice carmelization.

But start it in a very hot oven to get the maillard reaction started.

[davidwparker]

6. I looked up the maillard reaction to what it was.

http://en.wikipedia.org/wiki/Maillard_reaction">Maillard Reaction.

It said it takes place around 310F. So, do you think about an hour at 450 and then drop to 310 would be the way to go. Definitely getting rid of the oil for the bones.

When I use up the demi just created, I'm giving this a try.

[Stinky The Clown]

8. I think 450 for an hour is probably too long

I used to set the oven to "Blast Furnace", put in the bones, and immediately reduce thermostat to 300 or 350. The oven won't come on for a while since the (declining) residual heat will carry it for quite some time.

But yeah ..... you're on the right track.

And that definition of the maillard reaction, while true, is pretty dense! Its sure nothing I've ever heard from Paula Deen, Gaida DiLaurentis, or Rachel Ray!

[Duer 157099]

3. I've read a couple sources who don't even roast the bones

Thomas Keller for one - I've got some bones stored in my freezer until I can decide which method to try for my first attempt.

[davidwparker]

5. thanks for the reply. it reminds me that I *still* need to purchase The

French Laundry cookbook. And, get those bones out the freezer. From the replies, I'll skip putting the oil on the bones. Don't know where I picked that up at.

[NashVegas]

4. I Didn't Add Oil

And there was still plenty to siphon off.

[davidwparker]

7. thanks for the reply. I'm going to use my turkey baster to get rid of the oil

that accumulates.