Anonymous Modernist 1706

Thanks, that's what I thought. I'll let you know how it goes when I make it. Cheers!

Hi everyone, I am making a white beef stock (2-296), and I am not sure when it describes blanching the bones in water (step 2 of the white stock variation) if this is the same water that the stock will be made from, or if the blanching water is drained following the blanching and fresh water added for the stock. Does anyone have any ideas? Cheers, Ben