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Anonymous Modernist 14818

[Modernist Cuisine at Home] Vegetable Stock

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I'm sure this is a total rookie question but here goes:

In the recipe for Vegetable Stock, ice is listed as one of the ingredients. I presume that you should literally add ice to the bag of ingredients going into the sous vide, right? I mean, later, that same section of procedure mentions an ice bath. I just didn't want to confuse the two. Given that there is no other liquid I'm pretty sure you want to add the ice. It just seemed a little odd to me that ice is added instead of water. I'm interested in the reasoning behind that.

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You put the ice in the bag. It's because you cannot vacuum seal liquid in your bags if you're using a "foodsaver" type machine. So an easy way to solve that problem is to freeze the liquids you want to put sous vide. (Stock, water etc.)

Good luck

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