tag:blogger.com,1999:blog-6313568394253470364.post4436243778986859220..comments2024-03-26T02:56:20.153-04:00Comments on One Blog West: Stock Clarification TechniquesChef Edhttp://www.blogger.com/profile/05093314323621833245noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6313568394253470364.post-8982819885468479092017-11-15T14:40:08.891-05:002017-11-15T14:40:08.891-05:00I haven't. But I have to ask, why remove the g...I haven't. But I have to ask, why remove the gelatin in the first place only to add it back? It is also my perception that ice filtration strips more flavor than protein fining. The point is moot now that I am retired. I certainly don't have refrigeration space for ice filtration, but it was a fun exercise and a great learning experience. I urge everyone to try it at least once.Chef Edhttps://www.blogger.com/profile/05093314323621833245noreply@blogger.comtag:blogger.com,1999:blog-6313568394253470364.post-16773587434901292092017-10-31T05:50:08.039-04:002017-10-31T05:50:08.039-04:00Have you tried stiring leaf gelatin into the clari...Have you tried stiring leaf gelatin into the clarified stock after ice filtering? It would be an extra step but would get the mouthfeel on a parity. I have heard all else being equal that classic stock loses more flavour, although I haven't done side by side comparisons. Anonymoushttps://www.blogger.com/profile/06949105763920677339noreply@blogger.comtag:blogger.com,1999:blog-6313568394253470364.post-58120834996700514102011-04-30T11:52:30.017-04:002011-04-30T11:52:30.017-04:00Thanks so much for posting this. I've been tr...Thanks so much for posting this. I've been trying to decide how to clarify some fumet I made and couldn't decide between the techniques. Based on this post, I think I've decided that the gelatin technique would be perfect for the fish fumet (it tastes a little intense to me as is, anyway) and the raft technique preferable with a chicken or beef stock. <br /><br />I'm just a home cook, so now I've just got to pray that I can pull off the execution.Jill Shepherdhttp://readyprepgo.comnoreply@blogger.comtag:blogger.com,1999:blog-6313568394253470364.post-82453422898392102112011-02-25T10:11:56.712-05:002011-02-25T10:11:56.712-05:00I have no opinion on pressure cooker stock versus ...I have no opinion on pressure cooker stock versus open pot stocks. I've heard arguments for both. We don't do a lot of stocks because we don't do a lot of stock-based sauces. We don't use pressure cookers here at the restaurant. They're super expensive. I have one on my wishlist for when I get rich, but until then, it's open pot for us.Chef Edhttps://www.blogger.com/profile/05093314323621833245noreply@blogger.comtag:blogger.com,1999:blog-6313568394253470364.post-49514738160553545732011-02-25T08:51:59.633-05:002011-02-25T08:51:59.633-05:00Speaking of stock techniques, I read an interestin...Speaking of stock techniques, I read an interesting tidbit in a WSJ article about "Modernist Cuisine" that you might enjoy:<br /><br />http://online.wsj.com/article_email/SB10001424052748704709304576124353978673570-lMyQjAxMTAxMDEwMjExNDIyWj.html<br /><br />PROBLEM #5: You want homemade chicken stock, but you don't have eight hours to kill.<br /><br />SOLUTION: Chop small to chop time.<br /><br />Pulse the ingredients (typically, carrot, onion and celery) in a food processor until very finely diced; remove vegetables, add boneless chicken pieces and puree. Chop chicken wings into tiny pieces. Brown all the chicken, then add vegetables and cover with water. Simmer for an hour. The stock will attain the same flavor it would have taken 8 hours with large chunks.<br /><br />WHAT'S GOING ON: "Fick's first law of diffusivity" is at work. This principal indicates that flavor molecules have a shorter distance to travel if the pieces of food are smaller, and thus will be extracted more quickly.<br /><br /><br />How do you feel about pressure cooking stocks?<br /><br />http://www.cookingissues.com/2009/11/22/pressure-cooked-stocks-we-got-schooled/<br />http://www.cookingissues.com/2010/01/27/pressure-cooked-stock-2-changing-pressures-playing-with-chemistry/<br /><br />Do you use pressure cookers often in your restaurant kitchen?Josh Baugherhttps://www.blogger.com/profile/09304259845113425507noreply@blogger.com