Home Cooking

Skim Forming on Veal Stock During Reduction


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Home Cooking 10

Skim Forming on Veal Stock During Reduction

schoenfelderp | Dec 21, 2012 12:38 PM

I made a first extraction for stock from veal bones, I made a remouillage, and now I'm combining the two and reducing as per TFL instructions. Every 10 minutes or so a skin forms on the stock as its reducing. Should I be skimming this skin (i.e. is it considered an impurity), or should I be breaking it up back into the stock?

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