Adding ice to lobster stock

Discussion in 'Professional Chefs' started by chefsluggo, Nov 11, 2013.

  1. chefsluggo

    chefsluggo

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    I am making the Citrus Sabayon from the Eleven Madison Park cookbook, i noticed when they sweat the shells and mire poix they then add 15 pounds of ice to the pot to bring to a simmer, anyone know why ice?
    Thanks
     
  2. jgraeff1

    jgraeff1

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    Your stock is supposed to be with cold water. If I remember right it helps with the impurities rising to the top to be skimmed. Also a stock should also only be simmered- few bubbles a time no more or fat will emulsify.
     
  3. chefsluggo

    chefsluggo

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    Well i do know that of course, in my 16 years of cooking, cold water would suffice in all cases when making a stock, except in this book he makes the stocks with cold water like normally, but the lobster stock is made with 15# of ice, was wondering the meaning of it instead of cold water :)
     
  4. jgraeff1

    jgraeff1

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    Oh couldn't say other than purification.