medtran49
Forum GOD!
It certainly stands out as a restaurant name though. Gets attention as something different.
Broth/Stock - Clear or cloudy?
- Thread starter Barriehie
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- broth/bouillon stock
medtran49
Forum GOD!
Well, yeah, since that's a traditional laundry day meal.
CookieMonster
Über Member
there is a known history to the name:
"
The building was constructed as a saloon in 1896 by a Scottish stonesman for Pierre Guillaume. A 1906 law outlawed the sale and consumption of alcohol in the area around the Veterans Home of California Yountville, and the building was bought in 1920 by John Lande who used it as a French steam laundry, which is the origin of the restaurant's name.
In 1978, Sally Schmitt and her husband Don, a former bank appraiser, the then-mayor of Yountville, purchased the building and renovated it into a restaurant. They kept the name, the French Laundry, because locals still referred to the building as such.
"
they sold it in 1994 to Thomas Keller.
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The building was constructed as a saloon in 1896 by a Scottish stonesman for Pierre Guillaume. A 1906 law outlawed the sale and consumption of alcohol in the area around the Veterans Home of California Yountville, and the building was bought in 1920 by John Lande who used it as a French steam laundry, which is the origin of the restaurant's name.
In 1978, Sally Schmitt and her husband Don, a former bank appraiser, the then-mayor of Yountville, purchased the building and renovated it into a restaurant. They kept the name, the French Laundry, because locals still referred to the building as such.
"
they sold it in 1994 to Thomas Keller.
Barriehie
Well-Known Member
History!
JAS_OH1
Forum GOD!
I would have changed the name. I don't think dirty underwear, socks, etc. and a restaurant should have any association whatsoever.
Since it's a French name - if they serve petit Livarot, Époisses or Pont L'Eveque cheese, then dirty laundry is probably a good flavour profile
JAS_OH1
Forum GOD!
Is that a gelatine then?
Yes I suppose it's gelatin from all the collagen in the bones and bits and pieces. Once it's cooled in the fridge it's extremely gelatinous.
Justfoodandlife
Member
The soup is usually cloudy when I use the Instant Pot to cook chicken bones for 45 minutes. I also squeeze the juice out of the added vegetables, which makes the color deeper.
JAS_OH1
Forum GOD!
That's so good for you!
badjak
Über Member
I hardly ever make stock as all bones go to my 2 boys 
SandwichShortOfAPicnic
Legendary Member
I hadn't thought of it like that but you have a point.
I'd always imagined the lovely smell of clean laundry and thick white french linen, like the french laundry would be the finer french fabrics, charmeuse, linen, silk, toile de jouy prints.
But then I've always been a materials nerd
msmofet
🌹 🍉 Still trying to get it right.
So good for you. I guess that's why it's so good to eat when you're sick.
This is a picture of my cold chicken soup. Broth/stock made with bones, skin, and bits. The spoon stands up in it. I love the flavor.
Barriehie
Well-Known Member
I like the collagen too! Pressure cooking in the IP for 50 minutes does a good job of extraction. 