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Saw a sous chef flash-chill stock in an ice bath and it clicked for me
I always just let my stock cool on the counter overnight until I watched this guy at a pop-up in Portland drop his pot straight into an ice water bath. Took maybe 20 minutes to get below 40 degrees and now I do it every batch. Anyone else have a simple trick that changed how you handle cooling?
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martinez.karen6d ago
That's a good trick for sure. I always used to think you had to let things cool slowly or they'd get cloudy or something, but then I saw a chef at a street fair in Austin drop his hot stock pot into a snow bank in the middle of winter. Took like ten minutes and was crystal clear. Now I just fill my sink with ice and salt, like for a keg, and it works way better than any other method I've tried. My wife thinks I'm crazy for keeping a bag of ice in the freezer just for stock.
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