A little late for an acknowledgment of Halloween, but oh well. (Hot dog via WBEZ)
In other news, I made some pho this weekend (well, really just the stock so far) but I’m trying something different. I usually don’t bother to clarify the stock because I’m too lazy and I don’t mind that my stock is murky as long as it tastes good. However, while watching an episode of Heston Blumenthal’s In Search of Perfection I stumbled upon a technique to clarify stocks without the hassle of using a protein raft. The technique, gelatin filtration, involves freezing the stock and letting it melt very slowly through a strainer. The details are described here by the always awesome Harold McGee. I’m really curious as to how clear the stock is going to come out and if I’m going to miss any of the mouthfeel provided by the gelatin that will be removed. I’ll update with the results of the clarification process and my thoughts on pho too.
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