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Stock and ice

trev_teich

So I have seen a lot of chefs use ice instead of just cold water to start their stocks. I know that one reason might be that the ice is filtered, but dose it do a better job of making a stock that has a higher gelatin content?

-Trevor

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Chris_Young_80640

I can't see any reason this would matter.

trev_teich

Heard. Dose it matter at all what the started temp or the water is?

trev_teich

Thank you I did happen to find this also on cooking issues. Apparently there is a whole paper on chix stock. I haven't read it yet, but from a brief skim it seems that cooking temp has a big effect on how that fat is emulsified in the finished product. I'll have to read more. I'll post the link.

trev_teich

http://www.ncbi.nlm.nih.gov/pubmed/22260127