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  1. stock = fail city. 400cc chicken stock from freezer (real, from carcass), thawed, de-fatted. 100cc H2O + 1g telephone brand agar, hydrated 5min in microwave. Allowed to gel together at room temp (maybe the agar will gel but the gelatin won't?). Put it in spinzall last night, fell asleep (spinzall in garage, temp 50s F. Woke up this AM, spun again. No puck at all. Sucker wanted to clear, but couldn't. Cloudy gel suspended in clear gel, no puck at all. Maybe if I kept it warmer? Maybe if I hadn't fallen asleep last night after first spin and let it sit in cool garage overnight?
  2. my guess is no. Too much emulsified fats and stuff. But I don't know for sure. I've wondered about doing agar stock clarification. I don't remember where I read it, but saw a blog post about agar clarified stock, and there were some weird agar-gelatin interactions.
  3. I did 450 of meat in batch, measured 150g, put it in each 'third'
  4. http://www.starchefs.com/cook/recipe/chris-young/sous-vide-rare-beef-jus http://modernistcuisine.com/recipes/sous-vide-rare-beef-jus-4/ http://modernistcuisine.com/video/rare-beef-jus-2/
  5. I was the one who did it. Just decided to try. I did 1kg beef, 2g bromelain, cut 1/2in dice. Cooked 3hrs @53c. Strained the liquid out: goopy, gross mess. Dejected. Womp Womp. But decided to spin the liquid anyways, and got ~200cc clear red jus! Then spun the 'chunks' (manually balanced equal weight), and got out ~100cc more for just under 300cc yield. Haven't cooked with it yet, but appears to have worked quite well! I haven't taken pics yet, but I can say that it DID seem to work beautifully.
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