[Modernist Cuisine at Home] Vegetable Stock

[Anonymous Modernist 14818]

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.

[Anonymous Modernist 310]

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

[Anonymous Modernist 14818]

Ahhh! Clever! Though my food saver does have a "Moist" vacuum option which helps to limit the amount of liquid forced out. But anyhow - this is a clever workaround! Thanks for the reply.

[Anonymous Modernist 17857]

Hey, you can add put the vegetable in one container with ice bag. You can save your vegetable and money with the help of this.