I was thinking about reduction sauces the other day. It seems reducing stocks must lose some of the more volatile flavors. Do you know if anyone ever tried to reduce stocks by partial freeze drying instead? Seems doable with a large chamber sealer?
Reducing stock by freeze drying?
- Thread starter perneto
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Not sure I accept your premise on reduction. Demi glace would be the extreme example of reduction and it don't suck.
Not sure I get the part about freeze drying either. Are you trying to reduce volume for easier storage or to concentrate flavor? I store de-fatted stock in quarts and reduce as needed.
Hopefully one of the smart guys will chime in.
Not sure I get the part about freeze drying either. Are you trying to reduce volume for easier storage or to concentrate flavor? I store de-fatted stock in quarts and reduce as needed.
Hopefully one of the smart guys will chime in.
concentrating flavor comes from heavy roasting ingredients and SLOW reduction of liquid, no way around it.
try adding leeks, parsnip, beets and celery root as well
try adding leeks, parsnip, beets and celery root as well
Tall Dark and Swarfy
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The only thing similar to your idea in common (?) use is gelatin filtered consommé. But you lose all the stuff you want in a good stock.
thats what i was thinking too... but the results would be very different
Twistington
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Feels like it's a quite big hassle just to try it out:
[video=youtube;mlywGYcY-tA]https://www.youtube.com/watch?v=mlywGYcY-tA[/video]
[video=youtube;mlywGYcY-tA]https://www.youtube.com/watch?v=mlywGYcY-tA[/video]
maybe a pain in the ass, but really cool
spoiledbroth
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What if you dehydrated a glace de viande... the supreme example of reduction!
