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On 12/30/06, Kake L Pugh <kake@xxxxx.xx> wrote: > On Sat 30 Dec 2006, Rev Simon Rumble <simon@xxxxxx.xxx> wrote: > > Cool as rapidly as possible by filling the sink with water and any > > ice you have in the fridge, the putting the pot in it and > > occasionally shaking. > > Why do you have to do this? > > Chris's del.icio.us bookmarks recently pointed me at this discussion: > http://forums.egullet.org/index.php?showtopic=94486&st=0&p=1292216&#entry1292216 > about the "freeze-thaw" method of clarifying stock - is it something > to do with that? No, freeze thaw exploits a normally unwanted side effect of gelatin - it weeps once it's been frozen. This is a method of clarifying stock, supposedly better than using egg whites. You add gelatin to the stock (if neccessary, most meat stocks will already contain enough gelatin), put it in a bag, freeze it, then thaw through a coffee filter. You should have an exceptionally clear stock/consomme. I'd be interested to know what quick cooling does for stock too. c.There's stuff above here
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