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MC Stocks

Bill_Kline_62936

Most (all?) of the stock recipes in Modernist Cuisine at Home do not include a step for removing the fat after cooking. Like all stocks, the recipes in MCAH generate a fair amount of fat. I have always been taught to remove the fat via skimming or refrigerating until it hardens and can be physically removed. What do you do in your kitchen?

Thanks

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Comments

Brendan_Lee_56950

My guess is that it was left out due to the subjectivity of what constitutes "a lot of fat" especially given the variance you will find between the ingredients used and quality/fat content of them. For me, if im in a hurry I will sometimes let the stock sit for a few minutes so the fat settles to the top and take a clean kitchen sponge and sop up the top layer and wring it out into a bowl to keep for later. A paper towel will work as well if there isn't a ton of fat you need to get out.

seijoed

I wait a little and siphon the stock.

Tim_Sutherland_52834

I always try to make the stock before I need it (my freezer currently has chicken, fish, vege, and pork stocks) and I refrigerate the stock overnight until the fat cap is solid. I remove the fat cap and keep, then divide the stock into 500ml and 1L containers then freeze until needed.

Chris_Young_80640

@Bill — I wasn't involved with MCAH, but I can tell you that we generally skimmed the fat before straining when I was there. If the stock needs to be kept very clear, we'll actually siphon it out of the pressure cooker with a hose.