Ice, Three Ways
I don’t think it takes any familiarity with SEO to recognize the entertainment that will come with having a post with the page title: Ice, Three Ways | Food Goes In Mouth
Hint for those visitors who don’t have a website or have never used web analytics: The rest of us know what search terms bring people to our sites.
Anyway, Back to the Food
You probably already know about the storage convention for homemade chicken stock. After you’ve simmered the hell out of a bunch of vegetables, chicken carcass, and whatever other madness you choose to add, after you’ve skimmed what you plan on skimming, what do you do with the end product? You use it. Immediately.
Oh what, don’t plan on using it all right away? Empty out those trays in the freezer, you’re turning it into ice!
So if we can store the wonderful flavor of homemade stock in the freezer for months this way, why should we limit the flavor we’re saving? Here are a few other “ice” flavors I’m ready to start playing with:
Geese are some oily little wing-flappers. When I last cooked a goose I did it on a bed of four different types of onions. The greasy, oniony puddle at the bottom of the roasting pan was too good to let waste, so I froze it.
The goose fat rises from the rest of the mixture and we’re left with these little two-tone cubes, easily separated if you’re looking for pure fat or onion-broth.
I took four heads of garlic, separated the cloves and peeled them. They were thrown in the Crock Pot along with half a bottle of Chardonnay and some water for six hours.
The result? A complex roasted-ish garlic flavor that comes with cooking it for so long, except available instantly.
I simmered three whole Jalapeño peppers and one whole Habanero along with some annatto seed and black pepper in water for six hours. On paper it sounds unbearably spicy. In reality the final product has absolutely no kick.
I’m a bit of a dummy with food science so I can only speculate on why this doesn’t kill you if you lick it. Maybe since I left the peppers whole the capsaicin never escaped the peppers themselves. Would the fact that capsaicin is hydrophobic cause it to sit on top of the simmering pot and vaporize out of the mixture? Oh well, I guess if I want instant tongue melting powers I’ll just have to stick to oil infusion.
What I did end up with is ice that has locked in the rich flavor of slow-cooked peppers, just without the spice. Not what I was going for, but equally useful.