re: Which Method Will Give a Richer Stock?

I've tried both, I method B is the way to go.

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But as you reduce it down, does the water continue to hold the solute beyond the saturation point?

I guess what I’m askin is if X amount of water is capable of holding X amount of solute, and you can’t dissolve said solute in X amount of water in the first place due to saturation, what checmial change takes place in the water during reduction that now allows the same volume of water to hold solute beyond saturation?

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What I was getting at was a subtle difference from the idea of the water being saturated. It wasn't that the water was saturated with what it was extracting, it's that when the concentrations of what you're extracting in the water and the concentrations of what you're extracting remaining in what you're extracting from start getting close, there's no more driving force to continue to move stuff into the water. The water is not necessarily saturated and might be capable of holding more, there's just no "pressure" left to push more stuff into the water. Using more water means you can keep up the "pressure" to drive stuff into the water longer. You end up, very simply speaking, with a larger amount of water that still can only reach the same given concentration as before at which point it again becomes inefficient at extracting. However, since you have more water, you have more total stuff in your extraction. You can then reduce down and concentrate this goodness.

A veal stock done with a remouillage is a great example of the idea of using more water to get more stuff out and then reducing. You can do a first extraction, then put that aside. The bones have more to give, but in the first extraction, they'd gotten to that equilibrium point with the water where the water wasn't really pulling any more out. So, the idea is to fish the bones and aromatics out of the first extraction and do a remouillage. You just make a second stock with the same bones and stuff. It doesn't come out as dark as the first extraction because the point at which the water and the bones reach equilibrium comes sooner because the bones are already somewhat depleted, but it does get more out of the bones. Then you clean up and mix the two extractions together and reduce it all down until you've got the final stock.

It ain't quick and it's not strictly necessary if you're happy with the first extraction, but it sure is good.