reducing stock with reverse osmosis

hi, I was wondering if it was possible to reduce stock using reverse osmosis instead of heating it up. I work in a place with poor ventilation and really high humidity so I was thinking that it could probably lower the kitchen humidity.

I have tried to look it up but it seems that no one is doing it for stock. there is a paper on ScienceDirect talking about reducing fruit juice and milk but before passing trow the osmosis all the fat was removed. Does anyone know if it will be an issue with stock since even when skim there is still some left emulsify with the water?

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brian_martin2001

There are a few listed patents for this that i found doing a Google search for this. I'm not particularly familiar with reverse osmosis, but, i don't see why it wouldn't work. I think the biggest challenge would be keeping the filtering part of the system from gumming up, but it seems like this would be doable.

There are also YouTube videos where people have set up reverse osmosis systems to concentrate maple syrup, which is the same concept of what you're going for I think.

tshewman

RO uses an extreme membrane (over simplifying) in which water can make it through, but it leaves behind/strips it of minerals and flavor compounds. Good for water and wine (e.g. to remove alcohol). Not familiar with anything yet being adapted for culinary audience that has been rigorously tested. Will be interesting to see what the future holds. Vacuum reduction is best bet based on the dollar to quality yield.

montebello1964

You might research "cryoconcentration" (essentially how apple jack is made). Some cutting edge chefs are combining low temp sous vide and cryoconcentration to make sauces that taste fresher because they haven't been cooked at high temp. Yannick Alleno is a noted proponent of this.

I've been hoping we'd see a ChefSteps article on this subject sometime.