7 hours ago, paul o' vendange said:Thanks Tdev! I've tried that and for some reason I'm not getting the link suggestions - it just stays as plain text.
-except right now, of course, as I'm confusing this site with a bread site I'm part of (doesn't have this feature). My brain, lol. @TdeV. @paulraphael, you're being talked about!
What, huh, who?
I've missed the idea that salt can aid extraction of anything in a stock. I'd like explore it (or see if it's explored elsewhere). I don't recall seeing anything about this in Modernist Cuisine or in the old James Peterson Sauces book (a gem).
As far as skimming, those days are long over for me. Ever since Dave Arnold and Nils Noren posted their pressure cooker experiments (and Mhyrvold & Co continued the thread) I've been all PC all the time for chicken and meat-based stocks.
My reduction days are mostly over too. When I want to make a glace or coulis, I start with proportions pretty close to what I'm hoping to end with. Why lose all those aromatics? The Carême and Escoffier methods seem very dated now. They're about throwing in a whole barnyard full of meat in in the beginning, knowing that most of the flavor will go out the window. You can do better even without a pressure cooker.
