Joined
·
12 Posts
Can you use Alum to clarify stock. Similar to a swimming pool. Of course you would discard the bottom. Is it usable? Will it affect the flavor?
Posts by PAdams2359
1 - 2 of 2 Posts
Joined
·
12 Posts
Thank you.Alum is used for some older canning and preservation techniques, mostly pickles, but they've fallen out of favor for other preferable methods in general. As a flocculant it does have some interesting properties. I think the astringency factor and metallic flavors are what make it unacceptable for other food use.
1 - 2 of 2 Posts
- This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Chef Forum
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
Full Forum Listing
Explore Our Forums
Recommended Communities
Join now to ask and comment!
