/ck/ - Food & Cooking

Yup, you can boil it down (but don't use too high of a heat) and then freeze it in ice cubes, then put them in plastic bags.

>>13322161
You're gonna want to use a rotary evaporator. They're built to concentrate solutions, especially aqueous ones like stock.

This is basically exactly how buillon cubes are made

>>13322499
How much does pic related cost tho?

>>13322507
Could probably find a small used one around $500.

>>13322499
>>13322507
>$1500 minimum
lmao

>>13322512
>buying used lab equipment
lmao

>>13322514
Used is cheaper.

>can i reduce a liquid
this is it

the stupidest question ever asked on /ck/

>>13322521
You absolutely should NOT buy used lab equipment for food use. You don't know what they processed with it or how well they cleaned and sanitized it (spoiler: they didn't).

>>13322499
what could I use this for?

(I'm not gonna buy, just curious)

>>13322161
yes, you can reduce stock so much it turns into a solid (look up "pocket soup")

>>13322540
Concentrating solutions.
>>13322533
Just get an SOS pad and quit being a ninny.

>>13322499
at this point wouldn't you just be better off using a sous vide waterbath

I don't think you'd benefit much if at all from the vacuum
rotovaps could be fun to make coffee with tho

>>13322161
why does my stock never taste good? It's always kind of sour

>>13322637
>Just get an SOS pad and quit being a ninny.
Enjoy death, dumbass.

>>13322533

>>13322903
what do you put in it?

>>13322499
You can accomplish the same exact thing just boiling it down. Roto vaps are primarily used for synthesis in chemistry, especially when it comes to getting rid of organic solvents that don't require such high heat to get rid of so you don't decompose other compounds, very rarely are they used to get rid of water. Generally this is done through anhydrous magnesium sulfate or some variety of anhydrous material to pull the water out of the mixture.

Getting one for cooking is fucking dumb

t. chemist

>>13322499
I want this in my ass.

>>13323054
Shut the fuck up nerd, it’s clearly the best way to retrieve solutes

>>13323061
It isn't even close to the best way, I'm glad you took your first organic chem lab and think otherwise though. What was your favorite experiment?

>>13323069
Synthesizing salicylic acid from my coom

>>13323069
synthesizing acetaminophen

>>13323050
just chicken and mirepoix some peppercorns nothing fancy. Dont really brown the stuff first either.

>>13323075
That's always fun, did you start with phenol and add the amide?

>>13323054
are there any niche cooking uses you can think of?
i've been trying but only one that comes to mind for me is lowering the moisture content of especially small amounts of material for use in stuff like candy making

>>13323082
I would leave the peppercorns out. You can always add pepper to your dish directly.

>>13323107
I'll preface with that I know way more about chemistry than cooking. That being said, organic solvents used in cooking are generally cooking oils, so I suppose if you had infusions, you could easily concentrate those infusions with a rotovap. You could apply this same idea to any mixture of oils, assuming they had different enough boiling points where you can easily remove one without removing another. When it comes to removing water, I feel that reducing or baking in open air may still be the best bet.

Thing is with removing water in a rotovap, you need to make sure that whatever the boiling point of what you want to leave behind is higher than that of water, otherwise you're going to be removing those components beforehand. However, the round bottom flask you see attached orthogonally to the cooling column is what catches whatever was vaporized, so I suppose if water was the highest boiling point compound, then whatever is in the capture vessel would be effectively your starting material minus water.

At this point though I can only think of concentrating oil infusions. If I think of anything else I'll post it

>>13323166
Yeah I know about how you layer the boiling points for reductions, rotovaps are basically just fancy stills after all.
mostly I think of the rotovaps pressure vacuum, since you could boil out water at lower temperatures, allowing you to work with more delicate flavours
yeah open air is a good option for things that wouldn't grow mold but it also loses it's efficiency over time, like I had a great deal of trouble with honey when I was lowering it's moisture content for the eggsperiments

since you mention oils though, I wonder if one could reduce peanut oil into a peanut extract flavouring. (I also wonder at the same time if it would be suddenly more deadly for peanut allergy folks, like peanut cyanide)
making some ridiculously concentrated vanilla could be a thing too I suppose, but vanilla is already pretty powerful

actually, Do you have access to one? I'm wondering now if it'd be possible to concentrate egg whites
those are one of the most sensitive to heat ingredients I can think of, and are easily the one that benefits the most from having less water content as I found during the egg experiments when I accidentally removed most of the water while cooking one in the salt pocket
whites actually have a nice flavour once reduced

>>13323054
>You can accomplish the same exact thing just boiling it down.
If OP wants to be an inefficient asshole, sure.
What he should be doing is building a distillation column so he has a constant feed of dilute stock going in, and a heavy key of rich, concentrated stock coming out.

>>13323054
>You can accomplish the same exact thing just boiling it down.
If OP wants to be an inefficient asshole, sure.
What he should be doing is building a distillation column so he has a constant feed of dilute stock going in, and a heavy key of rich, concentrated stock coming out.

t. chemical engineer

can it like in your op pic
wa la shelf stable stock

>>13322161
I wind up cooking it for 10-12 hours and it gets pretty thick, almost to jello. Then I pressure can it so I can leave it on the shelf. When I open it I usually add 1:1 water, depending on what I'm making.

Stocks can be reduced, but the more you reduce it the more you spoil the flavor. A reduced stock is stronger, but has less complexity of flavor. By the time you get it down to a syrupy concentrate, it's about as subtle as a bouillon cube. In my opinion it's a waste to reduce homemade stocks, unless you're making something like demi-glace. Best to make the stock as strong as possible in the first place by using just the bare minimum of water, and a good amount of meat, not just bones and scraps.

>>13322523
kek

>>13323074
what game is this