continued at a gentle simmer until most of the flavor and gelatin have been extracted from the solids The liquid is strained through cheesecloth or a metal strainer without pressing on the solids, which would extract cloudy particles It’s then thoroughly chilled, and the solidified fat removed from the surface (If the cook doesn’t have the time to chill the stock, he can soak away much of the fat from the surface with cloth or paper towels or specially designed plastic blotters.) The stock is now ready to use as an ingredient, to make braised and stewed meats and meat soups, or as a savory cooking liquid for vegetables; or it may be reduced for use in a sauce The cook may also use stock to extract a new batch of meat and bones and produce the especially flavorful, highly prized — and expensive — double stock (Double stock can in turn be combined with more fresh meat and bones to make a triple stock.) Because a standard kitchen extraction of eight hours releases only about 20% of the gelatin in beef bones, the bones may be extracted for a second time, for a total of up to 24 hours The resulting liquid can then be used to start the next fresh extraction of meat and bones Concentrating Meat Stocks: Glace and Demi-glace Slowly simmered until it’s reduced to a tenth its original volume, stock becomes glace de viande, literally “meat ice” or “meat glass,” which cools to a stiff, clear jelly Glace has a thick, syrupy, sticky consistency thanks to its high gelatin content, about 25%, an intensely savory taste thanks to the concentrated amino acids, and a rounded, mellow, but somewhat flat aroma thanks to the long hours during which volatile molecules have been boiled off or reacted with each other Meat glace is used in small quantities to lend flavor and body to sauces Intermediate between stock and glace is demi- ...eight hours releases only about 20% of the gelatin in beef bones, the bones may be extracted for a second time, for a total of up to 24 hours The resulting liquid can then be used to start the next fresh extraction of meat... used to start the next fresh extraction of meat and bones Concentrating Meat Stocks: Glace and Demi-glace Slowly simmered until it’s reduced to a tenth its original volume, stock becomes glace de viande, literally “meat ice”... sticky consistency thanks to its high gelatin content, about 25%, an intensely savory taste thanks to the concentrated amino acids, and a rounded, mellow, but somewhat flat aroma thanks to the long