Sous Vide Deconstructed Pot Roast, Sous Vide....

[ThEoRy]

You can do the egg white raft too. Look at the results above! Fantastic.

 

[Namaxy]

Looks top shelf Neil. What ratio of semolina to Four do you use? WhaT brand Uncle Bobs and Caputto 00?

I typically use all eggs, so I stick with the soft flours. Where I live (Northeast) I have easy access to King Arthur's 00. If I use semolina, I'll just blend it with hard flour (all purpose) at 50/50 ish.

 

[Mucho Bocho]

Here's a link on the agar agar clarification technique. Something new to me. Going to give it a try.


http://www.cookingissues.com/2009/07/14/agar-clarification-made-stupid-simple-best-technique-yet/

 

[Zwiefel]

Great article!

Here's a link on the agar agar clarification technique. Something new to me. Going to give it a try.


http://www.cookingissues.com/2009/07/14/agar-clarification-made-stupid-simple-best-technique-yet/

 

[CutFingers]

Namaxy...how much does the technique improve flavor?

 

[Namaxy]

Namaxy...how much does the technique improve flavor?

Well, when a stock is not clarified, the impurities can emulsify into the liquid, making the stock cloudy and feel muddy and/or greasy. You also want to draw out the fat, whether by skimming, filtering or cooling. I think a good stock/consomme feels really rich in your mouth, despite not having fat. That's from the natural gelatin in the bones used.

 

[rami_m]

Well, when a stock is not clarified, the impurities can emulsify into the liquid, making the stock cloudy and feel muddy and/or greasy. You also want to draw out the fat, whether by skimming, filtering or cooling. I think a good stock/consomme feels really rich in your mouth, despite not having fat. That's from the natural gelatin in the bones used.

Excellent explanation.