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Adding ice to lobster stock

post #1 of 4
Thread Starter 
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
post #2 of 4
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.
post #3 of 4
Thread Starter 
Quote:
Originally Posted by jgraeff1 View Post

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.

 



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 smile.gif
post #4 of 4
Oh couldn't say other than purification.
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