spinzall clarified stock

tshewman

When someone says you can't do it, you have to try. :-)

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John_H_637272

what kind of stock?

tshewman

Roasted chicken stock. Frozen in the rotor, then spun.

John_H_637272

what consistency was your stock when it was cold? Slightly gelled? I just got my spinzall and I was wondering if I could speed the process of gelatin/ice filtration using the spinzall or would the spinzall generate too much heat that it will melt the gelatin?

tshewman

quite gelatenous when cold. Herein lies the issue, there's a few things at play. As I understand it a cold stock doesn't separate well in the spinzall (they admit it doesn't separate well). And, as you mention, because there is a small amount of heat/warmth during the rotation, it may be warm enough to turn the gelatin liquid. So, I thought if I go from ice (or near ice) this may help to rectify that and as you can see by the gelatin in the rotor ad the clarity of the stock, it worked fairly well. The biggest limitation is obviously the low amounts we can clarify at a time. BTW - using the freezer may void the warranty. I contacted them for pricing on replacing the rotor and such and then decided to try it.

reck.harm

Thanks for trying. I was looking into something similiar. Do you think using agar might yield better results?

whenric

what do you think about going the other route, and doing an agar gel, but running continuous with the gel in a SV bath at like 70C? I am going to try this. Hot enough to keep the gelatin very fluid, but below melting point of agar?

I tried room temp agar gel with gelatinous stock, and it was a fail.

tshewman

We still need to bring the agar to a boil to properly hydrate the mixture and many suggest for 90sec or longer. So we will lose some due to evaporation. I recall MC tried it with a meat stock and the yield was about the same (30%ish) and the agar seemed to leave things cloudy. I suspect it is bc it relies on syneresis and not on mass to separate the particles.

tshewman