methylcellulose & fish consommé?

aaron.m.kent

Any advice or warnings for attempting to incorporate the methylcellulose consommé technique into this cioppino recipe? My understanding is that it should be a substitute for any protein-raft process, but I wanted the reassurance of the community before attempting it. Thanks!

https://cooking.nytimes.com/recipes/1641-rick-moonens-cioppino

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tshewman

In the CS approach, they blend the proteins with the stock. Which proteins will you blend? If just using the stock/jus, agar may be a consideration.

aaron.m.kent

That recipe calls for 1# of ground fish (with some vegetables) added to egg whites (step #4). I assumed the ground fish would take the place of the chicken breast in the CS recipe. Is that reasonable?

tshewman

Good question. I would anticipate he fish to be more delicate and puree more easily. Also, bc the meat will cook a ta much lower temp (depending on fish-I would lean toward using scallops or similar) I am wondering if the flavor may change. I like the thinking, however, fish stocks in general tend to be a bit more delicate, but it's worth a try.

Vincent_Falkowski_1213159

In Asian cooking they typically make stocks using pork, chicken and fish. Why not make a rich fish stock and then use the chicken as the protein to make the fish-chicken consume. Chicken is mild enough to not over power a really good and rich fish stock.