tag:blogger.com,1999:blog-3986989508497437677.post5764540451796343651..comments2023-05-24T01:16:06.681-07:00Comments on The Pocket Chefs: Veal Stock / Sauce Espagnole / Demi glaceThe Pocket Chefshttp://www.blogger.com/profile/16709729047964668406noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3986989508497437677.post-76402778315320360852011-04-03T05:00:12.113-07:002011-04-03T05:00:12.113-07:00Everything sounds good except your chemistry expla...Everything sounds good except your chemistry explanation. The molecules don't get "fat". Your solution reaches an equilibrium between the density of the solution and the releaseable substrates on the bone. By adding new water you are able to extract more because of the difference in density. Molecules also do not mine. They are molecules, simple as that.RedMountainEarhttps://www.blogger.com/profile/00644378486222977939noreply@blogger.comtag:blogger.com,1999:blog-3986989508497437677.post-89645895400545866352011-03-15T22:16:59.829-07:002011-03-15T22:16:59.829-07:00Why are the veal bones so hard to find? I'm i...Why are the veal bones so hard to find? I'm in the Baltimore area and it seems the closest place to find veal bones is a farm one and one-half hours away. I can find the sweaty socks of marrow bones (beef marrow bones) plentiful. Do I have to buy veal bones online. Is there such a place? My deep, rich, thick demi-glace I make from the beef marrow bones is not horrible at all. It was a labor of love and produced a demi-glace worthy of a few dishes. It was delicious, but now I want the veal bones. Any suggestions?blossomthymehttps://www.blogger.com/profile/18422353302063364556noreply@blogger.com